Is it just for decoration, or does it serve a purpose?
I'm a new owner of a Sous Vide circulator, and I'd really like to make a leg of lamb for Easter. Making leg of lamb the "old" way (in the oven) I always get a better result if the leg is with the bone ...
I've got a recipe that calls for a boned lamb breast. Unfortunately, the lamb my wife got from the butcher is not boned, so I need to remove the bones myself. However, I can't find any guidance on how ...
I'm cooking a lamb recipe from Donna Hays' book "Fast, Fresh, Simple" and it calls for a "small boned leg lamb" (1.6kg). I saw "bone" and "lamb" and went out and bought a lamb leg roast on the bone. ...