Learn how to roast lamb’s leg from the best caterer in Kolkata

Lamb meat is always preferred over other dishes as it offers a majestic combination of nutrition and flavor. Best caterer in Kolkata always adds lamb dish in its menu.If you want to enjoy true lamb taste roast a lamb leg. Follow the way of best catererin Kolkata like cook the lamb in an even manner. In fact this trick can be used to make a great taste of lamb meat. As a close associate of best caterer in Kolkata I know about the nitty-gritty of lamb meat. I will unveil the tricks to cook lamb in a more efficient way here.

People often complain that as the lamb is skinny at one end and fleshy at the other it makes problem to them during the process.

Fasten the lamb leg first in order to trim the skinny part as it helps to cook it evenly. You may do this on your own else seek the help of the butcher. There are some dull jobs like removing hip bone or hinged end of the shank bone (read if it is there), excess fat removal, pulling away the skin from the outer skin and lymph node. So make sure about proper execution of these. When we visit a butcher shop we used to see semi-boneless leg and it is made as mentioned above.

To season the lamb one should go with the most popular way the best caterer in Kolkata goes i.e., season the lamb piece with salt, pepper, garlic and mustard oil. These ingredients catalyse the majestic flavor without overpowering the lamb taste. However you can feel free to add stuffs like oregano or onion powder apart from coriander and fennel. Once the seasoning is over keep the entire thing for at least half an hour in the room temperature to mix it to subsume the taste.

Now rotate the lamb leg in every 20 -30 mintues. It is always advisable to start with a high heat and finishing at a lower heat. Set the temperature of your oven to 450 degrees Fahrenheit place the lamb for 20 minutes. Dim the heat to 325 degrees and keep the lamb for at least 45 minutes. Once the internal heat lowers to 130 degrees Fahrenheit, place the lamb leg out of the even. Wrap it with aluminium foil and retain for 20 minutes and serve it.