DONE

RoastedLambBaja

After roasting for a bit over four hours in an oven set at 300 degrees, my leg of lamb was cooked to perfection — slightly pink inside with crispy bits of fat on the outside.

I salted and peppered it, then added a little sifted flour and a little sour cream to the drippings to make a sublime gravy.

I don’t want to get carried away, but this was the best leg of lamb I’ve ever eaten. The dish wasn’t a particular favorite in my family growing up, and I never cook it myself, but I’ve eaten some fine leg of lamb in some fine restaurants around the world, particularly in France — most notably the Auberge de la Regalido in Fontvieille (below) — where they know how to do it right, and this beat them all.

AubergedelaRegalido

I expected grass-fed lamb to be less tender and to have a stronger flavor than conventionally raised lamb, but this was not the case here. This meat was extremely tender and had a very subtle flavor.

It came from Minnesota via an on online provider called Grass-Fed Traditions, shipped frozen in dry ice. I can’t recommend it highly enough:

Grass-Fed Traditions

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