Anyone thinking about Easter yet?

Larry wants a leg of lamb., a meat I've never cooked...ever. Does anyone know about a gland

that should be removed first to keep it from tasting "gamey"?

This bon mot came from my FIL, the Butcher. He was getting one ready when I mentioned that I didn't like lamb and he said that you need to remove a gland. Then he made an incision with a knife, stuck his finger inside the slit and pulled out a small gland about 1" long.

It's a leg. Why would it have a gland?

That was 25 years ago and I've STILL never made lamb.

 
I googled it and found this information about the gland...

"What are the lamb "fell?" and "musk" glands?

The outer fat of lamb has a thin, papery covering called the fell. Some cooks like to remove the fell, claiming it adds a strong flavor. However, it does help in holding the shape of the leg together while roasting, as well as retention of juices and flavor. On larger cuts, I haven't noticed enough difference in flavor to warrant the extra work. On small cuts, you may wish to remove the fell before cooking.

The shoulders and leg joints may also still have the musk glands attached, if not removed by your butcher. These are large yellowish pieces that you might find unsightly. They are called musk glands because it was formerly thought they gave a musky off-flavor to the meat. This has been proved untrue, but you may wish to remove them for the sake of aesthetics. Most butchers removed the musk glands before marketing. "

http://www.frontiernet.net/~aleck1/lambinfo.htm

 
I've cooked dozens of lamb legs- musk glad is always taken out beforehand

unless you buy directly from a farm I suppose. The Fell can be quite strong-tasting though. I usually take more of it off than is left on the legs I buy. Also, sometimes I buy semi-boneless legs and bone myself so I can make Scotch Broth or other soup later.

Anyway, the lamb Costco sells is usually wonderful- boned legs. Don't overcook- think of beef when you are roasting or grilling it.

 
Grilled Butterflied Leg of Lamb- by far my favorite lamb recipe

Butterflying is easy to do-you want the meat about 2" thick. I grill the meat in a throwaway alum. pan because there is so much oil in the marinade. Then I finish it directly on the grill. Delicious beyond belief.

GRILLED BUTTERFLIED LEG OF LAMB

Either have your butcher bone and butterfly a 6-lb. leg of lamb, or do it yourself. Trim off as much fat as possible. Marinate overnight.

8 cloves garlic, mashed
2 T fresh rosemary
1 tsp coarse-ground pepper
pinch cinnamon
4 T olive oil
4 T red wine
5 T Dijon mustard

1/2 C olive oil
3 T red wine
Fresh rosemary sprigs, thyme sprigs, bay leaves
salt and pepper

Grind first four ingredients together until they are a paste. Mix in 4 T olive oil and 4 T red wine. Arrange lamb in a glass baking dish, cut side down. Cut slits in surface, then spoon and press mixture into the entire surface of the lamb. Rub mustard over the surface. Combine 1/2 C oil and 3 T wine, and pour over meat, turning to coat. Refrigerate overnight or for several hours.
Grill lamb to medium rare. Scatter fresh herb sprigs over coals. Use up marinade, basting frequently. Slice thinly across the grain. Sprinkle with salt and pepper.

 
I chop it into cubes and kebob it., with the mustard marinade. But you could roast the whole thing

tied up, or unroll it and you'll have a butterfly to grill like Kathy suggests.

As Kathy said, think medium-rare like beef. I've never braised lamb but I'm afraid this cut would be too tender for it, especially with the bones removed

 
Cathy's recipe is great for a party because the thickness of the lamb is uneven and

some guests can have it as rare as they (and I) like it while others can have the thinner parts well done. I have cooked many lamb legs and never encountered the musk gland. I love to oven roast it with potatoes added to the pan during roasting. They get all chrunchy on the outside. Be sure to make gravy too. Helps with using the leftovers, that is if there are any. If my mother were here and making it she would add home made Parker House rolls....sigh....

 
Yes, there's a gland in there, but I don't think it causes and entire leg to taste gamy--age and

excess fat does that. American lamb is usually pretty mild.

 
Evelyn/Athens REC: Greek Roast Leg of Lamb with Potatoes...

Greek Roast Leg of Lamb with Potatoes

Ingredients:

6 lbs. leg of lamb, bone in (about)
14 garlic cloves
2 tablespoons dried oregano
2 tablespoons rosemary
1/3 cup olive oil
1 cup red wine
2 lemons, zest of
3/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 pepper
8 large potatoes, (1 per person) or 16
2 tablespoons olive oil

Directions:

Wash lamb well and pat dry.
Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
Place on a rack in a shallow roasting pan.
Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
Roast, uncovered, in 190 degrees C (375 F) oven for 1 Ω hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time ñ 2 hours and 15 minutes).

Notes:

Serving Ideas : Serve with plenty of crusty bread to dip into the pan juicesNOTES : Greeks do not like to eat lamb anyway but well-done.
Do it the way you prefer in terms of timing, but this is the way it would be served here.

 
Thanks for reposting Cathy. I was thinking about your recipe just the other day and want

to make it this Easter.

 
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