My take on a delightful slow-roasted leg of lamb, ensuring it retains all its juices and flavors. My leg of lamb was Danish, and generally, I don’t think Danish lamb has as woolly a taste as, for example, New Zealand lamb. Therefore, I don’t use as many spices as I would with foreign lamb. In … Read more
Danish lamb tastes fantastic. Here, using the sous vide technique and dry aging, we have aimed to get the most out of a delicious lamb rump. The rump is cut from the top of a lamb leg, which has been dry-aged for 60 days.
Delicious Danish lamb prepared on a rotisserie on a gas grill. The meat is dry-aged for 60 days and requires gentle cooking. Lamb can often become “woolly,” which is why many Danes do not eat lamb. Generally, a lot of garlic and rosemary (or parsley) is added to the meat to mask this flavor. We … Read more
Delicious Danish lamb meat prepared on a rotisserie on a gas grill. The meat is dry-aged for 60 days and requires gentle cooking. Lamb meat often has a “woolly” taste, which leads many Danes to avoid eating lamb. Generally, a lot of garlic and rosemary (or parsley) is added to the meat to mask this … Read more