The Food Lab: Better Home Cooking Through Science

grain-finished, flavor of, 642
grass-fed, flavor of, 642
Grilled or Pan-Roasted Merguez with Yogurt, Mint, and
Moroccan Salad, 516, 516
leg, bone-in, about, 643
leg, bone-in, carving, 645
leg, boneless, about, 643
leg, boneless, butterflying, 643
leg, butterflied, tying up, 644
Leg of, Boneless, Slow-Roasted, 646
Leg of, Boneless, Slow-Roasted, with Cumin and Fennel,
647
Leg of, Boneless, Slow-Roasted, with Garlic, Rosemary,
and Anchovies, 646
Leg of, Boneless, Slow-Roasted, with Harissa and Garlic,
647
Leg of, Boneless, Slow-Roasted, with Olives and Parsley,
646
oven temperature for, 645
Rack, Cooler-Cooked, with Salsa Verde, 395–96
rack of, about, 643
rack of, cooking method, 647
Rack of, Pan-Roasted, 648, 648, 649
racks, “Frenched,” description of, 643
resting, before serving, 645
salting, 643–44
Sausage, Merguez-Style, Seasoning Mix for, 506
seasoning, 643–44
slicing against the grain, 341
Tender Italian Meatballs with Rich Tomato Sauce, 536,