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how long does it take you to de-bone a leg of lamb?

post #1 of 15
9/8/08 at 12:45am
Thread Starter 
It took me a long ass time, of course my good knives are in storage now so that certainly didn't help. Hacking away at it with dull-ass knives was a chore. It was the first time i'd done it though so it was good practice and La Varenne Pratique showed me the way. The lamb is marinating in thyme-infused garlic confit right now and the jus is almost done. Will eat tomorrow night. My father thinks i'm insane with the effort i put in to cooking sometimes. Tomorrow night is stock night.
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post #2 of 15
9/8/08 at 1:31am
You put knives in storage?
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post #3 of 15
9/8/08 at 1:32am
Thread Starter 
I put all my stuff in storage since I'm living with my father for the next 8 months prior to my big south america trip. Didn't realize his knives sucked so bad.
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post #4 of 15
9/8/08 at 11:58pm
What kinda stock you makin?
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post #5 of 15
9/9/08 at 12:08am
Thread Starter 
I made a "lamb" jus, with veal bones. Next time I'm gonna ask them to keep some lamb bones for me because they normally only keep veal, beef and chicken bones. Of course, I can't fucking eat it cause I'm stuck at the office at 11pm. I'm also starving so I'm about to order.
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post #6 of 15
9/9/08 at 12:17am
Quote:
Originally Posted by GQgeek View Post
I made a "lamb" jus, with veal bones. Next time I'm gonna ask them to keep some lamb bones for me because they normally only keep veal, beef and chicken bones. Of course, I can't fucking eat it cause I'm stuck at the office at 11pm. I'm also starving so I'm about to order.

I'd gladly take it off your hands if I were around.
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post #7 of 15
9/9/08 at 1:01am
it takes me 10 minutes to debone and butterfly. I like to butterfly the meat to expose it to more marinade and charcoal. It sounds like you are going to a butcher, why don't you just ask them to do it for you?
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post #8 of 15
9/9/08 at 1:04am
Quote:
Originally Posted by vinouspleasure View Post
it takes me 10 minutes to debone and butterfly. I like to butterfly the meat to expose it to more marinade and charcoal. It sounds like you are going to a butcher, why don't you just ask them to do it for you?

No, he's definitely doing it himself. La Varenne Pratique is a program of culinary education, although I assume the G33k just bought one of the books or maybe found some online videos or something.
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post #9 of 15
9/9/08 at 4:39pm
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
No, he's definitely doing it himself. La Varenne Pratique is a program of culinary education, although I assume the G33k just bought one of the books or maybe found some online videos or something.

Didn't know it was a program. I just have THE book. It was recommended to me by someone on the forum. It's big and it has everything in it. Damn.... 10 minutes? That's fast. My knives really were dull though. It was tough getting through the connective tissue without taking my hand off.
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post #10 of 15
9/9/08 at 5:44pm
Quote:
Originally Posted by GQgeek View Post
Didn't know it was a program. I just have THE book. It was recommended to me by someone on the forum. It's big and it has everything in it.

I didn't really know what to call it. I know it's not a "school" b/c there isn't a physical place where she teaches courses. But I know that the lady does travel the country teaching cooking classes, and that she has multiple books and other things.
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post #11 of 15
9/10/08 at 12:09pm
OK, why do you bother to de-bone a leg of lamb? It's much better WITH the bone.
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post #12 of 15
9/10/08 at 12:39pm
- expose the meat to more marinade and charcoal. Butterflying also helps here. - reduce cooking time. I can grill a leg of lamb in 20 minutes. Better is obviously subjective...I love a slow roasted leg of lamb but if you debone, butterfly, marinade for 24 hours, grill and lightly char over a two-zone fire with lemon-herb butter, its absolutely delicious.
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post #13 of 15
9/10/08 at 11:57pm
Thread Starter 
Vinous is right. The lamb was done with a marinade. I don't know that one way is any better than the other. It is just different. I think there is a danger of too much marinade, however. I got 3 servings out of the short leg. Two were nice fist-sized pieces of meat and the third was a tied-together bundle about the same size as the first (this was short-leg btw). With the smaller pieces that made up the third, there was triple the surface area and the marinade overpowered the lamb. Part of this was my cutting job, which wasn't great. I cannot exagerate how dull these knives are. I was more prying and sawing than cutting, so that third piece of meat really wasn't pretty. I think i know what I am getting my father for an early xmas. Shun + new cutting board (he's got this sorry ass thing that's broken in half that for some reason he hasn't replaced).
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post #14 of 15
9/11/08 at 12:53am
Why do you guys call the OP 'G33K'?
Quote:
Originally Posted by kwilkinson View Post
I didn't really know what to call it. I know it's not a "school" b/c there isn't a physical place where she teaches courses. But I know that the lady does travel the country teaching cooking classes, and that she has multiple books and other things.
Actually, there was a cooking school in Burgundy, France that was located in a picture book chateau but she recently moved to LA. More of its graduates ended up becoming culinary journalists instead of working in a kitchen; Amanda Hesser is a famous alumni. Along with La Varenne Practique, I'd recommend her Look & Cook books. Its kind of like Pepin's stuff, but with clear, color pictures for every step. I like the layout of those books, but not necessarily some of the recipes.
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post #15 of 15
9/11/08 at 10:42am
I like it the lamb.

-Syriana
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