I want to do a leg of lamb. Typically I'd follow Serious Eats and Kenji's advice:
Slow-Roasted Boneless Leg of Lamb
https://www.seriouseats.com/slow-roasted-lamb-garlic-anchovy-lemon-rosemary-food-lab-recipe
The leg of lamb I can get is "semi boneless" and there is not a butcher to help.
Would you cook it bone-in?
Attempt to debone it?
Change recipes?
by maestrojed
1 Comment
I’d debone it, especially since the tough-to-remove bones should have been removed already so you’re left with a much simpler, straighter bone. I like to use the bones for stock.
You can leave it in, though, and proceed mostly as normal with this recipe as long as you can get in and remove excess fat & season the inside. It’ll be a little thicker so should cook for a little longer, but the same temps and prep should apply (tie it up). Carving will be a bit more complicated than boneless, but not too bad.
Big roasts like this are pretty hard to mess up as long as you pay some attention to having it cook evenly. It’s not like with a chicken/turkey, for example, where the different parts have different textures and awkward shapes and nothing cooks to the same temp or at the same time.