Location: Home > food > Easter ideas: Boneless leg of lamb tip
Easter ideas: Boneless leg of lamb tipPosted Apr 12th 2006 11:02AM by Stefania ButlerFiled under: How To, Roasting, New Zealand, America, MeatWhenever I'm at Costco, I pick up one of
their New Zealand boneless legs of lamb. One of the reasons why I love this particular item is that the lamb has been
de-boned, and is then formed into a compact roll (like a tenderloin), secured with netting and ready to roast. Without
the bone, it'll cook much faster.But, the best thing I like about the Costco lamb is that you can remove
the netting, then stuff the lamb, re-roll it, and then stretch the netting back over the lamb before sticking it into
the oven. The netting surrounding the lamb is elasticized so it's easily removable. (Just be careful not to let it snap
back or else you and your immediate surroundings will be spattered with raw lamb juice.) Could you tie it with butcher's
twine instead? Sure. But I'm lazy and I like re-using the netting. Plus it holds the lamb leg more evenly and snugly
than twine would.I like to stuff my leg of lamb with a combination of olive oil, garlic, rosemary, parsley,
sage, marjoram, Meyer lemon zest, sea salt, and freshly ground pepper that has been whizzed into a thick paste. I
simply shmear the paste all over the lamb, roll it up, and secure with netting. Salt and pepper the outside before
roasting and cook to an internal temperature of 160º. If you are cooking lamb for Easter, why not give
this a try? There are endless possibilities for stuffing— perhaps fresh bread crumbs and dried apricots or a
simple-yet-flavorful dry rub. What ever you choose it's sure to be easy-peasy, and deeelicious.
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