Pull all the way down
Frenched racks
Save for stock or soup
Deboned
Shoulder meat, belly trim, tenderloin, chili, herbs, salt and pepper
Cut the deboned lamb in half
Lay the meat mix in the belly below the loin
Roll and tie
Rub ancho chili puree and season the outside
Grill both the rolls, to get some nice char to add flavor
Grill evenly all around, only searing not fully cooking
Lay on sheet trey with rack and probe a thermometer in the center
Finish in the oven
Cook in a combi oven or Cvap at 145 f full steam or roast in regular oven till desired internal temp is reached
Once desired internal temp is reached let rest for 30 minutes
remove all strings
Slice and serve
Oh God, this looks so good. Although, I kinda want to sous vide those rolls in my bathtub. By the way, what internal temp do you recommend here?
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That looks so freakin’ good!! Makes me want to steal Mary’s little lamb, and invite her to dinner too. Thanks.
Where is your lamb from.
Napa Valley Lamb Company, very good and had excellent fat
That belly preparation is awesome. So many times when I butchered lambs I didn’t know what to do with the bellies. I tried making bacon which is good, but I found it can’t stand on it’s own like pork bacon.
Anyway, awesome post, awesome site.
Jesus fucking christ. Thank you for this. Those lamb legs are a thing of beauty
I just got two fresh lambs from different farms south of the bay area. I deboned both of them and made the stuffed belly roll. You mentioned in your post that the leg were ready for cure. how would you cure them. I only found one recipe online for dry cured lamb leg. Where can I find a good recipe.
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