Lancaster Firming, Saturday, April 18,1981—C13
Culinary cutups yield thrifty meals with lamb
HARRISBURG —Food shoppers
often think of a leg of lamb only as
a special Sunday meal or Easter
dinner. But a leg of lamb may be
your best buy the next time you
visit the meat counter.
According to the Pennsylvania
Department of Agriculture’s Food
and Nutrition Division, an eight
pound leg of lamb can provide a
family of four with six tasty,
nutritious meals when cut
properly.
Lamb is a good buy, with very
little fat covering and only a
minimal of marbling. Lamb is
tender by nature, and by cooking
at very low temperatures, down to
275°F. when time allows, the meat
is one of the best you can purchase
for good eating and is a diversity of
cooking ideas.
You can save hundreds of dollars
a year if you learn to do your own
meat cutting. Boning a leg of lamb
is as easy as boning a chicken
breast.
The secret is the proper tools,
starting with a good, sharp five
inch boning knife. Sharp is the key
word. Knives should be sharpened
on a 20 to 25 degree angle, both
ways. A sharper angle on one side
of a knife will take the edge off,
rather than put it on. Eight to 10
strokes per side will usually put a
keen edge on the blade. You will
also need a whetstone, oil stone or
sharpening steel; a breaking or
butcher kmfe; and a cutting board.
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These tools are available at kit
chen equipment shops, houseware
departments, a butcher or
restaurant supply shop.
When purchasing a fresh leg of
lamb, the first part of your six
meal culinary cut-up begins before
you leave the store. Since most
consumers do not own a meat saw,
ask your butcher to cut four, one
inch steaks from the sirloin end of
the leg. Of, if you prefer a roast,
remove the sirloin section in one
piece.
After the steaks are cut, remove
the “fell” (the outer parchment
like skin) and excess fat. If the fell
is left on, it will shrink and cause
the steaks to curl when cooking. If
you cut off the entire sirloin to be
used as a roast, leave the fell on to
preserve the natural juices when
roasting.
The portion of leg with the sirloin
removed is a “3/4 leg,” most
commonly seen in reiau meat
cases. It nan be roasted as is, or
deboned and formed into rolled
roast, a butterflied leg, or cut into
many different meal portions.
To debone the 3/4 leg, turn the
left, with the exposed rump bone
up. Run the knife along the rump
bone, working the knife around the
bone to loosen it. Keep the blade
close to the bone, feeling the bone
with your knife, taking short
strokes.
After the rump bone is removed,
start cutting at the ball joint of the
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center leg bone. Make a straight
cut at the approximate center of
the leg until your blade reaches the
next joint, known as the stifle
joint. Work the point of the blade
around this joint and length of the
center bone until the bone is totally
exposed. Remove the bone and put
it with the other soup bones.
The shank bone which runs from
the small end of the leg to the
middle is next. Using the same
technique as with the rump bone,
work the knife around the shank
bone until it is completely exposed.
Remove the shank bone and put it
with the others (The learning
process takes time in boning, but
even your mistakes are edible.)
Now that the bone is removed,
HARRISBURG - Whether you
are a weekend barbecue chef, the
family gourmet or the continental
cuisine specialist, lamb can be
easily prepared by everyone,
according to the Pennsylvania
Department of Agriculture.
Lamb has a delicate flavor and
tenderness which makes it a
favorite meal when cooked
properly. Cook it at moderate heat
for most dishes. All protein foods
toughen and shrink excessively
when cooked at a sustained heat.
(However, cook the meat to the
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Hints for cooking lamb
Regional Sales
Manager
Ray Kuhns
Roland Ave
Chambersburg, PA 17201
' 717-264-3814
I? Byers Construction
D. Ray Byers
Chambcrsburg
717-369-4861
Donald Everitt
Miffhntown
L 717-436-2561
cut the “butterflied leg” into four
sections, following the natural
major seams. This will give you a
small round outside muScle; the
center muscle, the sirloin muscle
and shank muscle.' Bone
placements will help you identify
names of muscle by relating to
which bone was removed from
each area.
Taking the outside muscle, cut
the thickest portion across the
gram into one-inch slices. You will
get at least four mce size fillets.
You can use these slices for
broiling, grilling or pan broiling.
Cubes of slush kebabs and
fondues can be cut from the sirloin
muscle with cubes for stew cut
from the shank muscle.
uoneness you prefer). Lamb roasts
are generally cooked anywhere
from 140 degrees (rare), to 170
degrees (well done) internal
temperature. A roast should stand
in a warm place 15 to 20 minutes
when it is removed form the oven,
to make slicing easier. During this
time, the roast continues to cook
inside and the internal tem
perature rises from five to ten
degrees.
If fresh lamb is to be used within
a day or two, leave it in the film
wrapping and store it in the coldest
part of the refrigerator, at 32 to 40
degrees. If the meat is to be stored
more than two days, remove the
wrapping and cover loosely with
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The thinner portion of the leg,
(the center muscle) can be sliced
into strips for stroganoff.
Congratulations! Your leg of
lamb is now bones for soup, cubes
for stew, sirlom steaks, lamb
strips, fondue, lamb fillets and
slush kebab.
For more information on cutting
and cooking lamb, write to the
American Lamb Council, 200 N.
Clayton Street, Denver, CO., 80206.
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Lebanon
717-272-0871
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New Oxford
717-624-8568
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Oxford
717 529-2569
wax paper. Freeze the lamb if it is
not to be used by the end of the
fourth day.
Ground lamb should not be kept
unfrozen more than 24 hours since
ground meat does not have the
keeping quality, of solid pieces.
Variety meats, such as liver,
kidney and heart, do not keep well
either, and should be used as soon
as purchased, frozen or precooked.
Lamb need not be defrosted
before cooking.. Frozen leg, loin or
shoulder roasts should be cooked
at 300 to 325 degrees and nb roasts
at 350 to 375 degrees allowing one
third to one-half longer for cooking
as for fresh meat.
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