Wednesday, January 17, 2007
How to bone a lamb. No sheep porn intended. Kiwis, look away.
First take your lamb leg. This one is about 2kg. We'll call it dinner, shall we?

Remove from your mind all memories of Hannibal Lecter.

Make sure your knife is very sharp.

Stick it in at the top of the leg around the boniest part and make a nice long cut down the length of the bone.



With your very sharp knife, slide the blade along the bone carefully to gradually open up the leg with as much meat intact as possible.

Try hard to forget every television autopsy show you've ever seen.



Also, Nip/Tuck. You definitely don't want to be reminiscing about that one episode you saw of Nip/Tuck when you thought it was just a fluffy show about ogling the son of a former Australian Prime Minister.



Keep going, slow and steady, slicing away the meat from the bone.

It would also be advisable not to think about the hospital tents in the American Civil War.

Because pretty soon you should end up with this.



Hold it together.

You've just made your dog happier than she's been since her last chance to roll in cowshit. No. Wait. Happier.



The Pea Princess. She makes the dog happy too.

Next examine the corpse meat. There will be a big thick bit on one side and a thickish bit on the other side.



Make some slices through the thick bit along the grain. It might help to think of the arsehole who stood you up on your birthday that year. The knife is sharp; it should slide through that thick meat like butter.

Ahem.

It will flatten out like so.






Pop it into a coffin suitable container while you make the embalming mix marinade.



My marinade included some of these from the garden...



... and a bottle of Greek Giro mix that's been tickling my fancy half the summer (it usually shows up in tiny lamb meatballs, but on this occasion it hit the big time).

And lemon zest and juice.

And olive oil, of course.

And garlic. LOTS of garlic.



(pictured here: the third addition of garlic to the mix, taking the total to an entire head of cloves).


Rub it into all those lovely crevices, as well as the extra slices you carved into his face the skin side of the lamb earlier.



Marinate in fridge while you get pissed with your friends.

Watch them ooh and ah as you bring it out to cook (actual quote: "Oh my god - WHAT is that?")

Barbeque on a hot hot grill for a few minutes each side to get a nice crusty exterior. Then pop it into a baking tray and sit it on your bbq's plate side, turning off that side's gas while leaving the gas running under the grill... Are you still with me? Close the hood, let it cook on the indirect heat until it feels fleshy rather than squishy when you push down. Squeeze lemon juice over the lamb and the coals as you cook.



sorry folks. I was too busy eating and drinking to get the money shot.

But this is what it looked like much, much later...


Served with: baked jacket potatoes; cherry tomato, capsicum, baby spinach and bocconcini salad; cucumber, yoghurt and mint.

Preceded by: lime and chilli prawn skewers.
Succeeded by: made-from-scratch chocolate cream tart.

When my husband woke this morning the first thing he said to me was : "Hey, great dinner last night".

Which made it seem blogworthy. Gory, but blogworthy.

mtc

Bec

Labels:



26 Comments:

Anonymous shula said...

That's it. Fuck it. I'm driving up. Tonight.

Blogger MsCellania said...

Oh, YUM!
I may have to trot out and buy a leg o lamb.
This sounded beyond DeVine.
Hmmmm, I am cooking every other night for neighbors who've just had their first bambino. I'll see if they like lamb...

Blogger Joke said...

This looks so good I almost took the Lord's name in vain, like, thrice.

Gluttony and blasphemy are a dangerous combination.

-J.

Blogger Jane Henry said...

Are there any vegetarians in the house?

Deeply envious of your ability to pick rosemary, since our lovely rosemary bush died in last year's drought. Am hoping to revive with a severe pruning...

Also far too windy and cold here to grow fresh herbs, but in our summer I usually have some by the back door. Miss them in the winter!

Your lamb thing sounds much more exciting then the rather boring chicken in onion and red wine I served up on Sat, but I expect the conviviality and getting pissed with good friends was probably just as good!

love Jane (NOT a vegetarian)x

BTW do you lot get Big Brother? Don't know if the news has filtered to Oz about the latest celebrity incarnation over here in which three zedlebrities have been accused of racism towards a housemate who happens to be a Bollywood actress? Effigies of channel 4 executives are being burned in India, even as I write... YOu couldn't make it up!

Blogger meggie said...
Blogger nutmeg said...

Any leftovers? Can you bring them to the beach? I'll bring the drinkies!

Anonymous Janet said...

Oh man, wish I didn't share my life with a vegetarian* and could handle meat like that everynow and then. I love a good meat prep sesh with a sharp knife.

Yummo. Am fully delurked now.


*I'd change the vego status, not the man.

Anonymous Uli said...

Wow. That looks sensational, I can almost smell it from here. Will definitely have to try that one - have been meaning to do some variation on a leg o' lamb for a while and this seems like a winner plus! The rest of the dinner sounds pretty damn good too.

Shucks.

Be it known that any of you are welcome to invite yourselves for dinner: any time.

Blogger Badger said...

I don't usually partake of the baby mammals, but this? Might just convert me.

If it helps, Badger, just think of it as human.

Blogger Molly said...

Your dog does that too??

Sounds like a scrumptious meal. Discovered Library Thing through your blog [yes,lurking, mea culpa]and love it.

Anonymous Angie said...

OMG, I purchased an aussie leg of lamb not long ago. I cooked it similarly. Sweet Jesus was it ever good. I learned a long time ago to only buy the aussie imported lamb. I have never had any other lamb that was as tender nor tasty.

Blogger Stomper Girl said...

That looks sensational. Can I hitch a ride with you, Shula? Go you halves in the petrol.

Love the Pea Princess photo.

Blogger h&b said...

1. We have the same couch, and now the same blue & yellow checked teatowel ?

2. How does your Pyrex stay so clean ?

3. I hate Pyrex

4. Your man will never leave you. His comment says it all. You ARE sex.

5. Yum

Anonymous shula said...

Me and Stomper.

We'll be the ones tap dancing on your front door step.

Blogger Emma said...

So what do we have to do to get an invite to your place?? We had lamb for dinner last night. I pot roasted it in the crock pot, since we were out all day. It was nice, but not as good as yours looks!

Molly - every chance she gets, which is not so often now she lives with us again rather than in the country with my Dad.
Angie - I have heard this. I don't know how our lamb compares with elsewhere because it's not a meat I was in love with in my travelling days, but I've become a convert!
Stomper and Shula - bring it on, girls. Emma, just give me enough notice to shop and marinade!
H&B - almost! it's an apron but I do have a similar tea towel somewhere.

Blogger Suse said...

Shula and Stomper - wait for me!!!!!!

Blogger Carolyn said...

Here I came for a hunk of meat, but not that kind. LOL

Blogger Wes said...

We had Roast Lamb tonight, but it wasn't quite as deliciously described as yours. No deboning here, and not quite as debonair!

Blogger Lazy cow said...

My husband does something similar to the lamb and I've gotta say, it's one of the reasons I stay with him :-) I might just show him this post to see if he can improve on the prep (or maybe not, he might kill me!)

Blogger gerryzzz said...

Bec, I'm so glad I discovered you. This entry is fabulous and funny.

Blogger Harriet said...

I NEVER comment on sites like this but this is genuinely EXCELLENT. I'm driving up tonight too. Except oops I have 9 people coming over for my legless leg of lamb very soon. THANK YOU.

Blogger kimberly said...

Nice blog!!! i love to cook specially when my parents come to my home. In fact i am trying to get many recipes because i want to cook varieties. i think this blog is perfect because show many new ideas and is sure i will prove it.

buy viagra

Anonymous Tuxedo said...

its a long process.

Post a Comment

<< Home

footer