I prepare a lamb stew braising lamb shoulder but have lamb leg in freezer. Does lamb leg braise well? Enough fat and collagen?

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5 Comments

nancy E. February 24, 2014
Sure you can do it but...A 50.00 lamb leg as opposed to a 20.00 slab of stewing lamb or shoulder. Save your leg for a special occasion and get yourself the cheap cut.
 
Greenstuff February 23, 2014
Seven-hour leg of lamb is a French classic. Those recipes (and there are lots of them!) don't call for de-boning.
 
Stephanie February 24, 2014
Saveur has an excellent recipe for this!

http://www.saveur.com/article/Recipes/Seven-Hour-Leg-of-Lamb
 
bigpan February 23, 2014
Yes you can, but I would de-bone it and butterfly it so it submerges better in the braise.
 
Legs have a lot of connective tissue, so that's where the collagen comes from. You don't need a ton of fat since most of the flavor comes from your sear and your flavorful cooking liquid. A leg should braise beautifully.
 
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