“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
― Laurie Colwin
I have so many childhood memories of Mum’s roast leg of lamb – for some reason, always on a Sunday.
It was my Dad’s favorite (probably still is). He always used to steal the knuckle when Mum was making the gravy. And, Mum’s lamb was always served with roast potatoes and homemade mint sauce. It was really good…
It’s hard to beat a good roast, isn’t it?
From feedback I receive from my northern AIP contemporaries, lamb just tastes different down under.
I’ve done some looking into this. The flavor difference seems to be because American lambs are generally fed vegetable-based grains, not unlike how their cattle are fed. Even if American lambs graze on grass, they’re often “‘finished’ on feed consisting of corn, barley, soy and/or wheat supplemented with vitamins and minerals,” according to the American Lamb Board.
Down here in Australia and New Zealand, lamb tends to be both grass-fed and grass-finished.
Lamb is arguably one of the more economical protein options in Australiasia because of this. I’m not saying it’s cheap (not by any stretch!). Rather, it’s a ‘safe’ supermarket option given the standard farming practices we have here.
This slow roasted leg of lamb is so easy, too. For the first four hours, all it involves is throwing a lamb leg into a dutch oven with a generous handful of salt and walking away. After a while, your kitchen will smell unbelievable.
Then, you add a whole head of garlic and whizz up your ‘lucky dip’ green sauce with whatever herbs you have handy in your fridge. Add a few veggies and you’re away! – And, unless you’re feeding a crowd, there’ll be leftovers, too!
Slow Roasted Leg of Lamb with 'Lucky Dip' Herb Sauce
Just as good as your Mum used to make!
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