tag:blogger.com,1999:blog-7173052990851751381.post119263699477541927..comments2024-03-29T07:48:15.799-04:00Comments on Food Wishes Video Recipes: How to Debone & Butterfly a Leg of Lamb for Fun and ProfitChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-7173052990851751381.post-84164963534710695142017-12-17T12:40:40.783-05:002017-12-17T12:40:40.783-05:00Chef John - lamb is my favorite meat and quite fa...Chef John - lamb is my favorite meat and quite fatty throughout which butterflying reveals. In your video you neither trim the fat from lamb nor remove the fell. Do you feel that you will lose that much flavor and tenderness if you remove the fat and fell?Popshttps://www.blogger.com/profile/16081902321245373671noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10769937644035230772014-04-22T13:16:35.246-04:002014-04-22T13:16:35.246-04:00I'm happy to report that there are no glands y...I'm happy to report that there are no glands you need to worry about doing this technique! :)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12342305539685262382014-04-22T12:47:42.304-04:002014-04-22T12:47:42.304-04:00Hi Chef! Another funny, informative video, thank ...Hi Chef! Another funny, informative video, thank you! A few years back I made my first leg of lamb and the recipe had instructions for deboning and removing some kind of gland in the leg. I recall it was pretty ominous: if left in, the gland could rupture and ruin the whole thing. I found it and removed it. So, I was just wondering: was that removed from your lamb by the butcher or is it simply nothing to worry about? Or maybe, this makes no sense at all...? Thanks againPhillyBearhttps://www.blogger.com/profile/11220408422061573250noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53480040717470132572014-04-18T21:28:24.775-04:002014-04-18T21:28:24.775-04:00Roast that bone low and slow to about 200 degrees ...Roast that bone low and slow to about 200 degrees and after it cools, give it to your dog. He will enjoy it for a week. The ultimate happy dinner guest.Steve Kennedyhttps://www.blogger.com/profile/03256255892569648647noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48277932409354630602014-04-18T16:59:14.044-04:002014-04-18T16:59:14.044-04:00Sure you can make stock with it! But not much. ;)...Sure you can make stock with it! But not much. ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59893921144128337552014-04-18T15:01:11.299-04:002014-04-18T15:01:11.299-04:00I had the same question about the giant bone as Da...I had the same question about the giant bone as Dan and Hilary. Thanks for the instructional video!mattjeasthttps://www.blogger.com/profile/00240309414520686667noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79890356449292287482014-04-18T08:21:57.111-04:002014-04-18T08:21:57.111-04:00Awesome demo. I'm always like 'my internet...Awesome demo. I'm always like 'my internet chef is a former culinary teacher, no big deal.' <br /><br />Gotta ask, what do you do with that gorgeous bone, lamb stock for stew maybe like a beef stock?<br /><br />Happy Easter great lamb post!Dan and Hilaryhttps://www.blogger.com/profile/05170004216689745629noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37273123312672299442014-04-18T06:46:44.567-04:002014-04-18T06:46:44.567-04:00Thank you! I always enjoy your videos. You make ...Thank you! I always enjoy your videos. You make it all enjoyable.<br /><br />FlowerLadyFlowerLady Lorrainehttps://www.blogger.com/profile/17678852154334714784noreply@blogger.com