[teamfat]

Was at the market and saw this.

This is NOT a lamb leg, but a section of loin. Here's an end view.

If I had a bandsaw I could make a bunch of little T bones out of this. I think I will roast it in a low oven, then sear under the broiler. And serve with some rice, perhaps.

mjb.

 

[chefwriter]

That was the new guy. He's still learning.

 

[chefross]

That's from the loin.

 

[surfcast]

Yes not a leg. Not labeled correctly.

 

[french fries]

Slow cook for example 210F for 12 hours and then just pull on the bone, it will come right out.

I suggest a marinade of olive oil, lemon juice, garlic, cumin, coriander and fennel, a dollop of dijon mustard, and a dash of hot sauce or cayenne pepper.

Serve with rice and Greek lemon potatoes.