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Boneless lamb leg

FrankM_3301

Anyone have any thoughts on boneless lamb leg...a cut for the circulator..or just better with a traditional grilling? Maridade/flavoring in bag? Times/temps?

Thanks.

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DiggingDogFarm_65362

I suppose that applies to most commercial lamb, but the lamb I get is grass-fed and just a few months old.

About $1 a pound live weight.

~Martin

Tim_Sutherland_52834

US domestic lamb is a different beast than Antipodean lamb. By law, lamb from downunder must be under 12 months of age and has restrictions on teeth growth. US lamb is a sheep of any age. View an American and NZ rack of lamb side by side and you will see the difference.

To put the numbers in perspective Australia and NZ have a combined population of 26.7m people - 700,000 more than Texas. The land mass of both countries though is the same size as the lower 48. From the FAO 2011 stats, China had a sheep population of 139M head. Australia and NZ was 104M (73M, 31M) while the US was 5.5M head (yes that is only five and a half million head). Most the the ANZAC lamb is exported. For 2010 NZ exported 2373k metric tonnes of sheep meat; Australia 268k; UK 89k (3rd largest). US was 8,287.00 tonnes.

The bulk of the Aust/NZ lambs are raised on perennial grass that is naturally irrigated. The land most of the sheep are raised on is ill suited for other agricultural uses. Most US lamb is finished on grain.

Local food is not always the best. A 2011 paper states that those in the UK eating NZ lamb, will have a smaller carbon foot print than eating UK lamb. Green beans flown overnight from Kenya, have a smaller carbon footprint than local UK green beans.

To put it simply Australia and NZ have a competitive advantage in producing lamb meat, which they both exploit.

Jack_Mayer_85396

@Brandon & @Johan - I agree, I'm a bigger fan of domestic lamb but it can be somewhat harder to find (even in Dallas) and definitely more expensive (like 2X) than Costco. Sometimes I want the gradient of doneness and put a leg that has been stuffed on the rotisserie on my old weber grill.

DiggingDogFarm_65362

Check with local farms.

I buy at least 3-4 lambs every year.

~Martin

seijoed

I sincerely agree! It for some reason has a bad rep, it is so utterly delicious meat.

Brendan_Lee_56950

I wish we, as a country, didn't have to resort to costco to find lamb. It's such a delicious meat that really needs to be more available

jim_53915

I did a lamb leg for this past Easter. I cooked the whole leg at 54C over night for 12 hours, then seared with a torch. I used peppercorn, thyme, sage, bay leaves, garlic and olive oil. It came out great!

seijoed

I do those quite often, Costco sells them as a roast, I usually cut it down to 4 smaller

roasts, do them at 54C and sear with a torch afterwards.