Hey folks,Should I cut the string off this and trim-off the white bits? Before I put it in the oven?by knight_r88 2 Comments Professional-Math773 9 months ago Yes ..but you need to re-truss or tie it after seasoning…hear is a recipe [https://theflavoursofkitchen.com/ultimate-boneless-lamb-shoulder-recipe/](https://theflavoursofkitchen.com/ultimate-boneless-lamb-shoulder-recipe/) peaktopview 9 months ago I personally would not. Its a leg of lamb, so there is going to be silver skin all the way thru (i have broken down many of legs over the years). Just slice it against the grain and in thinner cuts and you will be fineWrite A CommentYou must be logged in to post a comment.
Professional-Math773 9 months ago Yes ..but you need to re-truss or tie it after seasoning…hear is a recipe [https://theflavoursofkitchen.com/ultimate-boneless-lamb-shoulder-recipe/](https://theflavoursofkitchen.com/ultimate-boneless-lamb-shoulder-recipe/)
peaktopview 9 months ago I personally would not. Its a leg of lamb, so there is going to be silver skin all the way thru (i have broken down many of legs over the years). Just slice it against the grain and in thinner cuts and you will be fine
2 Comments
Yes ..but you need to re-truss or tie it after seasoning…hear is a recipe [https://theflavoursofkitchen.com/ultimate-boneless-lamb-shoulder-recipe/](https://theflavoursofkitchen.com/ultimate-boneless-lamb-shoulder-recipe/)
I personally would not. Its a leg of lamb, so there is going to be silver skin all the way thru (i have broken down many of legs over the years). Just slice it against the grain and in thinner cuts and you will be fine