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LC saved this one

BashBash Posts: 1,011
edited 10:31PM in EggHead Forum
I saw Michelle's post on the braised lamb shanks, and was planning to try that. Could not find shanks, but did find a whole leg of lamb. Emailed some questions to Michelle, and she said not to braise the whole leg, but roast it to 122 instead (whole leg would get tough). I had already cut it up, but followed her advice and roasted the 2 large pieces, saving the shank for a later cook.

Here was the lamb cut up. Roasted the two larger pieces.


Here it was after resting:


Cut up




And with the saffron rice. Bread was missing a bite at that point :blush:


I really enjoyed the lamb. The wife and oldest daughter were just OK with it. Me and the oldest son loved it.

I still plan to do the braised lamb shanks. May do those Thursday, and put off turkey until Saturday. :laugh:

Thanks, LC!



  • Bash, your leg of lamb looks great!

    Perfectly done. :)
  • WoodbutcherWoodbutcher Posts: 1,004
    She certainly knows what she is talking about. The lamb looks delicious! Actually everything does.
  • fishlessmanfishlessman Posts: 19,904
    looks good, leg is best roasted to rare to med rare, after that it needs heavey spice, you did good
  • cookn bikercookn biker Posts: 13,407
    Looks juicy! What seasonings did you use?
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  • FlaPoolmanFlaPoolman Posts: 11,671
    Looks great, I always thought I hated lamb,,, that was up until I met LC :laugh:
  • BashBash Posts: 1,011
    It was really tasty. Kept it simple and brushed with olive oil and used salt and pepper. Was very tasty.
  • BashBash Posts: 1,011
    Like I said - she saved mine! Very tasty. Still looking forward to the braised shanks. :)
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