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Bash
Bash Posts: 1,011
edited November -1 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.

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Here it was after resting:

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Cut up

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Plated

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

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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!

Richard
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