Real Food

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Add to My MSN

The little-known secret of a tasty leg of lamb

9/9/2011 10:06:15 AM

Tags: leg of lamb, lamb, Cole Ward

 I bet most of you won't know this...   

Every leg of lamb comes with a little something special – a gland that sits in the shank end of the leg between the bottom round and the eye of the round.  

The gland is embedded in a little chunk of suet (fat) inside the leg. Unless you’ve taken a butchering course, it’s unlikely that you’ll find it ... and you certainly won't know about it. 

 leglambThis gland should be removed before you cook the leg.   

Why, you ask?  No, it won’t kill you, but it will make the meat taste very gamey (which may be why many of you have never liked leg of lamb). Removing the gland changes the taste of the lamb – makes it mild and delicious. 

Many, if not most, meat departments sell leg of lamb with the gland in.  So it’s up to you, the educated consumer, to request “oven-ready” leg of lamb – eg., with the gland removed. 

Your options? Either ask your supermarket meat department to remove the gland (don’t assume that it’s not there!), or find a good butcher you trust. 

Just saying. 



Content Tools




Post a comment below.

 







Subscribe Today - Pay Now & Save 66% Off the Cover Price

Lighten the Strain on the Earth and Your Budget

Mother Earth NewsAt MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.

(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here