For those who might only see a leg of lamb in the supermarket, think that is too big for the two of us. Buy yourself a good quality 12-16 tooth hacksaw blade, then buy the lamb leg. Cut down to the bone in the middle, your good hacksaw blade in a cleaned up frame, about 2 minutes and now, 2 half legs.
Eat one now, freeze one for on, or freeze both and forget they are there for the next 9 months or so. Very delicious today, for the 1st half.
Wash and clean the blade, wipe with olive oil generously and wrap in a paper towel until the next time.
Possum3 said
02:08 PM Aug 12, 2021
Nah Mate, It's a good way to make a large leg practical, but I roast the whole leg for a dinner then have cold lamb sandwiches next day, toasted lamb sandwiches the next day, then cut up the remainder into pea sized chunks and add to a pikelet mix and have lamb patties (these go down a treat).
For those who might only see a leg of lamb in the supermarket, think that is too big for the two of us. Buy yourself a good quality 12-16 tooth hacksaw blade, then buy the lamb leg. Cut down to the bone in the middle, your good hacksaw blade in a cleaned up frame, about 2 minutes and now, 2 half legs.
Eat one now, freeze one for on, or freeze both and forget they are there for the next 9 months or so. Very delicious today, for the 1st half.
Wash and clean the blade, wipe with olive oil generously and wrap in a paper towel until the next time.