The Food Lab: Better Home Cooking Through Science

to cook lamb for yourself at home yet, you’ve really have no excuse. What better time to start tha ...

are a larger layer of protective fat around the legs and better marbling (the intramuscular fat that ...

BONES Q: I’m confused by all of the butchering options I have when buying a lamb leg. What should I b ...

probably the greatest advantage of all—it’s far easier to carve: just cut straight through it into ...

SEASONING, ROLLING, AND TYING Q: What are some good things to season my lamb with? Salt is a must, ...

Q: OK, I’m convinced. How do I do it? Simple. After laying your lamb out flat and seasoning it, roll it up ...

and is significantly firmer, juicier, moister, and more tender than either rare or medium meat. 140 ...

feel this way should be thankful—it makes cooking roasts very easy. Just bang it into a hot oven ( ...

notice that the bone runs along one side of the bulk of the meat. You want to slice from the opposit ...

SLOW-ROASTED BONELESS LEG OF LAMB SERVES 10 TO 12 1 butterflied boneless leg of lamb, 5 to 7 pounds Kosher s ...

minutes. Remove from the oven and cut off and remove the butcher’s twine. Slice the meat into ½-inch slice ...

olive oil in the bowl of a food processor and process until a paste is formed, scraping down the sides ...

much the same way I cook my butter-basted steak (see here): skip the oven completely and roast ...

away from cooking it in the past. But trust me, with this method and a good thermomet ...

PAN-ROASTED RACK OF LAMB NOTES: The sizing for and yield for this recipe are based on relatively small, more com ...

SERVES 2 OR 3 One 8- to 10-rib rack of lamb (about 2 pounds), split into 2 half-racks Kosher salt an ...

minutes. Add the butter, thyme, and shallots, reduce the heat to medium, and continue to cook, turning ...

...

ULTRA-CRISP ROAST PORK SHOULDER Pork shoulder is the lead of culinary alchemists, just waiting, itching to b ...

crackling skin that everyone fights over? A full bone-in Boston butt is a formidable piece of meat, ...