IDEAS IN FOOD - Leg of Lamb

 

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Here are the latest updates for jorgehumbertocoelho.cooking@blogger.com   "IDEAS IN FOOD" - 1 new article Leg of Lamb More Recent Articles Search IDEAS IN FOOD Prior Mailing Archive Leg of Lamb Here we have boned out the leg of lamb and bonded it together with activa. After the meat was reformed we cooked it sous vide in dijon mustard at 54°C for several hours. The block of lamb is cooled down and then ready for use: shaved thin for a sandwich, breaded and deep fried, re-thermed and grilled and carved. The approach allows us to adjust what we would think to do with a leg of lamb and refine the delivery of the ingredient. Years Past: October 21, 2010 October 21, 2009 October 21, 2008 October 21, 2007 October 21, 2006 October 21, 2005   • Email to a friend • Article Search • View comments • • More Recent Articles Lobster Mushrooms: open to interpretation Getting Organized Other Uses for Sausage Half Dried Black & White