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Tough Lamb?

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Tough Lamb?

foxspirit | Apr 23, 2014 01:26 PM

I roasted a 7lb boneless lamb leg encrusted with herbs and spice on the outside right on a rack at 450F for 30 mins then down to 325 for a while until I got to about 130 internal temp. It looked beautiful. Nice outer crust with just a small rim of gray meat going towards pink then a nice red right at the middle. When I sliced it, it wasn't bloody at all but it was juicy. Seriously looked like a magazine picture. Here's the problem though, even sliced fairly thin it was tough tough tough. Chewy like tender meat wrapped in a net of sinew. Did I do something wrong? I googled a lot of recipes and this seemed like the typical way to cook it. Anything I can do to rescue it now? There's still a good 75% left and our jaws got tired chewing it and it was too pricey to just dump as a failure.

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