Pressed Lamb Recipes

ROASTED LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing. Serve immediately with mini hasselback potatoes.

PRESSED LAMB

Steps:

• To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved.
• Remove from heat and chill.
• Remove bones and sinew from meat and wash and dry thoroughly.
• Sew pieces together for large square or rectangle.
• Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter.
• Also be sure to cut off all the meat from the bones and spread scraps over the surface.
• Roll very tightly and hold with a meat fork while sewing ends and sides.
• Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly.
• After 10 days, remove meat from brine and cover with boiling water.
• Boil slowly for 2 hours.
• Place in press until cold.
• If you do not have a press, place between two flat surfaces and place a weight on top.
• The weight should be evenly distributed.
• Slice thin as a cold cut or on open-faced sandwiches.

IRISH LAMB STEW

Steps:

• Enjoy.