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tips how to carve a leg of lamb
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Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.
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Easy
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Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.
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(4.54)
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It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.
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(3.4)
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This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.
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(4.22)
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Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.
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This is a great roast to knock out in the morning.
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For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.
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Ask your butcher for a whole leg, which will include part of the sirloin.
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If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.
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This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.
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Easy
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Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant into the oven together and they’ll be done at the same time.
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Articles
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Cooking
Watch two professional butchers as they share their best tips on turkey carving, from post-oven rest to festive presentation.
Julie Harans
techniques
Cooking
Forget your resolutions. Forget Dry January. Just focus on making lamb chops.
Carla Lalli Music
test-kitchen
You might need an anatomy lesson to properly carve a whole bone-in ham. Here goes
Hunter Lewis
techniques
techniques
Yesterday our Web editor, Matt Gross, barbecued an entire 30-pound lamb. Here's how he did it
Matt Gross
Videos
(153)
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Try this Lamb Chop dinner that is both very easy to make and super delicious!
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Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
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Join Zaynab Issa in the Bon Appétit Test Kitchen as she prepares her recipe for slicked and spicy lamb noodles.
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions
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Basically's take on a lamb gyro is just what you need for an after work dinner. Not a fan of lamb? Substitute beef for a meal that is just as good.
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Butcher Justin Williams shows Bon Appetit how to butcher an entire lamb and explains every cut of meat. There are six sections of the lamb that yield edible cuts: the neck, the shoulder, the rib, the loin, the kidneys, and the leg. From those sections, the butcher can offer boneless shoulder roast, spare ribs, rack of lamb, lamb noisette, lamb breast, leg of lamb, stir fry, stew, lamb chops and merguez sausage.
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions
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Serving up a beautiful platter of golden brown turkey carvings is every meat-eating host's Thanksgiving dream. But if we're being honest, the process of getting there isn't very pretty. You want to make sure you're getting the most out your bird after all the hard work you put into it. Never fear, the butchers from White Gold are here to take you through it step by step. And remember, keep that carving in the kitchen.
Read More: How to Carve a Turkey With Ease
Read More: How to Carve a Turkey With Ease