# LAMB! **URL:** \ **Category:** Cafe Society\ **Created:** [January 26, 2015, 7:59pm UTC](https://boards.straightdope.com/t/lamb/710942 "2015-01-26T19:59:43Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 26, 2015, 7:59pm UTC](https://boards.straightdope.com/t/lamb/710942/1 "2015-01-26T19:59:43Z")
A buddy of mine bought some sheep last year at an Amish auction. Unbeknownst to him, the ewes were pregnant. He offered me a lamb, and I gladly accepted. A week or two ago he asked if I’d give him a hand with slaughter. He worked in a slaughterhouse as a youngster, and was a butcher for a part of his life. The slaughter went without a hitch, although he had watched these eight lambs be born and cared for them daily, and he was surprisingly touched. He allowed them to hang for a little over a week, then I came back and picked one for myself and he butchered it. Beautiful legs of lamb, chops, shanks, various roasts, etc. I brought home the scrap and bones and made broth, letting it simmer overnight. 😃 **Question** So, the leg of lamb is “bone-in”, while all the recipes I’ve used call for boneless. What should I do?? ETA: by that I mean, should I roast it bone-in, or debone and roast? Are there pros/cons? ---
**Author:** ![freckafree](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/freckafree/32/3050_2.png) [@freckafree](https://boards.straightdope.com/u/freckafree)\ **Post date:** [January 26, 2015, 8:25pm UTC](https://boards.straightdope.com/t/lamb/710942/2 "2015-01-26T20:25:28Z")
If you can get a hold of a copy of the cookbook \*Julia Child and Company, \* she has a recipe in there for a grilled butterflied leg of lamb and has nice clear instructions (with photos) of deboning the leg. Please let me know what time to show up for dinner. ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [January 26, 2015, 8:28pm UTC](https://boards.straightdope.com/t/lamb/710942/3 "2015-01-26T20:28:16Z")
You know who else likes lamb? ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 26, 2015, 8:37pm UTC](https://boards.straightdope.com/t/lamb/710942/4 "2015-01-26T20:37:35Z")
Mary? ---
**Author:** ![araminty](https://avatars.discourse-cdn.com/v4/letter/a/b5e925/32.png) [@araminty](https://boards.straightdope.com/u/araminty)\ **Post date:** [January 26, 2015, 9:37pm UTC](https://boards.straightdope.com/t/lamb/710942/5 "2015-01-26T21:37:56Z")
Leave the bone it. It will provide collagen to your drippings, leading to more unctuous gravy. There’s no reason to take it out. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 26, 2015, 9:44pm UTC](https://boards.straightdope.com/t/lamb/710942/6 "2015-01-26T21:44:53Z")
Yeah, I think I’ll take the easy route; inserting garlic cloves, applying an herb marinade, then roast. I just have to resist the urge to email my gf any pics of the butchering process. It was pretty cool, but she, though a carnivore, might be squeamish. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [January 26, 2015, 9:51pm UTC](https://boards.straightdope.com/t/lamb/710942/7 "2015-01-26T21:51:49Z")
Use the drippings to roast some veg like potatoes, onion, carrot, and celery (lots of salt, pepper and rosemary and a good pinch of sugar). People rave about stuff fried in dick fat but lamb fat is WAY better in my opinion. It really is heaven. ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [January 26, 2015, 10:06pm UTC](https://boards.straightdope.com/t/lamb/710942/8 "2015-01-26T22:06:04Z")
> [@zoid](#): > > Use the drippings to roast some veg like potatoes, onion, carrot, and celery (lots of salt, pepper and rosemary and a good pinch of sugar). > People rave about stuff fried in dick fat but lamb fat is WAY better in my opinion. It really is heaven. Fried in _WHAT!?_ _curls up in corner_ ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [January 26, 2015, 10:14pm UTC](https://boards.straightdope.com/t/lamb/710942/9 "2015-01-26T22:14:19Z")
> [@running\_coach](#): > > Fried in _WHAT!?_ > > _curls up in corner_ 😃 D_ **u** _ck ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [January 26, 2015, 10:14pm UTC](https://boards.straightdope.com/t/lamb/710942/10 "2015-01-26T22:14:55Z")
> [@zoid](#): > > 😃 > > D_ **u** _ck Wabbit. ---
**Author:** ![GreedySmurf](https://avatars.discourse-cdn.com/v4/letter/g/a698b9/32.png) [@GreedySmurf](https://boards.straightdope.com/u/GreedySmurf)\ **Post date:** [January 26, 2015, 10:53pm UTC](https://boards.straightdope.com/t/lamb/710942/11 "2015-01-26T22:53:09Z")
For all that is good and holy, leave the bone in when you roast the leg. You don’t really need a ‘recipe’ to do a lamb roast. I’m a bit old fashioned in that I like my lamb medium, in which case, put it in the oven at 180-200 degrees (Celsius that is), for 30 minutes per 500 grams. If you prefer the new-fangled way of cooking lamb to still be red in the middle, just make it for 20 mins per 500 grams. For a bit of seasoning, I have a herb blend of Rosemary, Garlic, Marjoram, Thyme, Oregano, Mint, Basil that I liberally sprinkle on the roast before it goes in the oven. Sorry, you’ll need to convert those weights and temp’s to USA’ian yourself 😃 ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [January 26, 2015, 11:13pm UTC](https://boards.straightdope.com/t/lamb/710942/12 "2015-01-26T23:13:33Z")
Anybody here go for tandoori lamb? :dubious: ---
**Author:** ![stui\_magpie](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stui_magpie/32/11010_2.png) [@stui\_magpie](https://boards.straightdope.com/u/stui_magpie)\ **Post date:** [January 26, 2015, 11:43pm UTC](https://boards.straightdope.com/t/lamb/710942/13 "2015-01-26T23:43:06Z")
> [@zoid](#): > > Use the drippings to roast some veg like potatoes, onion, carrot, and celery (lots of salt, pepper and rosemary and a good pinch of sugar). > People rave about stuff fried in dick fat but lamb fat is WAY better in my opinion. It really is heaven. Ummmmm:eek: I’ll take your word for it. Otherwise I’m with the Smurfman all the way. Beef I like rare but Lamb has to be medium. Serve with roasted root vegetables and some peas and must have some [Kiwi aphrodisiac](http://www.taste.com.au/recipes/10488/mint+sauce) on the side. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 26, 2015, 11:46pm UTC](https://boards.straightdope.com/t/lamb/710942/14 "2015-01-26T23:46:05Z")
> [@terentii](#): > > Anybody here go for tandoori lamb? :dubious: I have shanks set aside for later this week to make a tagine. Cute lil shanks. 😉 ---
**Author:** ![SeaDragonTattoo](https://avatars.discourse-cdn.com/v4/letter/s/df705f/32.png) [@SeaDragonTattoo](https://boards.straightdope.com/u/SeaDragonTattoo)\ **Post date:** [January 27, 2015, 1:27am UTC](https://boards.straightdope.com/t/lamb/710942/15 "2015-01-27T01:27:38Z")
The legs I’ve roasted have been bone-in. I’m super lazy, though, and mine come frozen from the farmer. I cook them directly from frozen at 225F for an hour per pound, so I can’t really give you a non-frozen time. Just came in to wish you happy eating, I love lamb. ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [January 27, 2015, 1:30am UTC](https://boards.straightdope.com/t/lamb/710942/16 "2015-01-27T01:30:52Z")
> [@zoid](#): > > People rave about stuff fried in dick fat True: leave the bone in. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 27, 2015, 3:13am UTC](https://boards.straightdope.com/t/lamb/710942/17 "2015-01-27T03:13:09Z")
[Came out nice.](http://s681.photobucket.com/user/kayaker01/media/image.jpg2_zps9nlyzeis_1.jpg.html) Tender and surprisingly simple to carve. Our three dogs each got a serving as well. Everyone is happy. ---
**Author:** ![Suburban\_Plankton](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/suburban_plankton/32/219_2.png) [@Suburban\_Plankton](https://boards.straightdope.com/u/Suburban_Plankton)\ **Post date:** [January 27, 2015, 5:57am UTC](https://boards.straightdope.com/t/lamb/710942/18 "2015-01-27T05:57:11Z")
It looks scrumptious…but now I really need to know more about Wasp World… ---
**Author:** ![GreedySmurf](https://avatars.discourse-cdn.com/v4/letter/g/a698b9/32.png) [@GreedySmurf](https://boards.straightdope.com/u/GreedySmurf)\ **Post date:** [January 27, 2015, 5:58am UTC](https://boards.straightdope.com/t/lamb/710942/19 "2015-01-27T05:58:17Z")
> [@kayaker](#): > > [Came out nice.](http://s681.photobucket.com/user/kayaker01/media/image.jpg2_zps9nlyzeis_1.jpg.html) Tender and surprisingly simple to carve. Our three dogs each got a serving as well. Everyone is happy. You fed fresh roast lamb to your dogs? :eek: You’re far more generous than I! ---
**Author:** ![SeaDragonTattoo](https://avatars.discourse-cdn.com/v4/letter/s/df705f/32.png) [@SeaDragonTattoo](https://boards.straightdope.com/u/SeaDragonTattoo)\ **Post date:** [January 27, 2015, 7:28am UTC](https://boards.straightdope.com/t/lamb/710942/20 "2015-01-27T07:28:00Z")
> [@GreedySmurf](#): > > You fed fresh roast lamb to your dogs? :eek: You’re far more generous than I! No kidding. My guys get no table scraps, so they have no interest in my food. Even if I try to give them some these days, they just sniff it with curiosity and then walk away! Even if I did give them leftovers and such, though, not the lamb! Though I did have one cat who couldn’t control himself around shrimp, and would snatch it right out of my hand if I wasn’t paying attention. I miss him dearly. [Next page](https://boards.straightdope.com/t/lamb/710942.md?page=2)