Pulled Leg of Lamb

seems like a waste of the good meat....why not braise some fattier shoulder chops or stew meat?

Sorry...not trying to offend. I was just thinking if you braised it you could get the some flavor and tenderness from a shoulder chop (I actually prefer these steaks grilled over a roasted leg of lamb though they can be fatty) at a much cheaper price.

Please post pictures, your food always looks good.

You might want to consider shanks instead of the whole leg. I do shanks in the slow cooker a couple of times a year, and they get a nice, "shreddy" texture. I actually do shred it rather than serve the shanks whole, and serve over buttered noodles.

With a lighter sauce planned for the ravioli, I'd go easy on the rub so it doesn't fight with the mint. Salt, pepper, maybe a little granulated garlic, that sort of thing. Some fresh minced parsley added to the shredded meat before filling the ravs might be nice.

ETA - here's the recipe. I often brine my lamb overnight by sprinkling it with kosher salt and submerging in buttermilk to tenderize it and pull out some of the gaminess.

Herbed Lamb Shanks

About 2 1/2 lbs. lamb shanks (4 large or 6 small), trimmed of visible fat and silver skin
1 tbsp. butter
2-3 teaspoons garlic, minced
1/4 teaspoon dried marjoram
dash ground mace or nutmeg
1 to 1 1/2 cups water
1 teaspoon salt

Roux
1/4 c. all-purpose flour
2 tbsp.s butter -- melted

1/2 c. water or red wine, if needed

1 Tablespoon freshly chopped/minced parsley

Hot cooked noodles with butter

1. In large skillet, brown lamb shanks in 1 tablespoon butter. Add garlic, marjoram, mace/nutmeg, 1 1/2 cup water and salt. Cook, covered, over low heat for 1 hour. (or use only 1 cup water and transfer to slow cooker and cook on low for 5-6 hours)

2. In small skillet, add flour to 2 tablespoons melted butter; cook and stir over low heat until mixture is browned to a butterscotch color. Add to meat. Cook and stir until gravy thickens and bubbles. Stir in parsley. Add 1/2 cup water or wine if needed to thin sauce. Cook, covered, about 1 hour more or until meat is tender.

3. Arrange lamb shanks on a bed of hot cooked noodles; spoon a little gravy. Pass remaining gravy.
Optionally, pull meat from bone and shred into sauce, discard bones, other non-meat bits, serve over noodles.

Makes 4 servings.

the dizzy pig site has some suggestions for a shoulder done kentucky style. with that leg you are going to need a foil stage, at or near 180 wrap in foil with some liquid, just a little or it would taste braised, a couple tblspoons max. continue to cook til pullable, was in the 205 to 215 internal range if i remember right. im not a mutton fan and did not like pulled lamb but thats just me, i like leg of lamb practically raw, just slightly warmed, and have had a fair share just ground raw and served with pita and onion.

My dad is lebanese...there is a dish of ground lamb and crached wheat with spices served with pita bread and onion, and of course topped with some olive oil...called kibbeh

If you haven't tried it find a good lebanese restaurant (small family ones will have it raw as a special)

others have it fried or baked with a stuffing.

Can also be made with beef (ground london broil works well)....



mmmmmmmmm....I think I need to give him a call and get it on the list...

yep, raw kibbee, served in a few places around here still, but slowly falling off the map. good stuff baked for breakfast with eggs too. used to eat it baked as a sandwhich as well. funny when you hear that beef or lamb isnt cooked enough when you grew up eating it raw at room temp. cant beat some raw kibee and some tabouleh folded up in some fresh pita, maybe some labne spread in as well, i could eat off the appetizer menu

theres a link for the meat pies and some changes i made last time with them. richard on the forum makes a great chutney which really makes these wonderful
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=330427&catid=1
pretty simple using pizza dough

Pato,

Is it the texture you are lookin for? I just wonder if the leg might lose some of the "lamby" flavour going so high, like a braised shank or shoulder pot roast albeit you wouldn't use liquid. I would be very interested in the results cause I have thought about doing a leg like that myself.

Steve