How Smoking Enhances and Preserves Lamb Leg

Chef Paul Farag demonstrates why smoking is a great way to use lamb leg, adding depth of flavour that elevates the cut while also helping to preserve it.

Cut:

Bone-in Lamb Leg  

MLA Cut Cook Method Icons:

Brine + Marinate + Smoke

TIPS FOR COMMERCIAL KITCHENS

This is a great way to use lamb legs. The brining is essential to prevent the lamb from being too dry, so start this recipe the day before to ensure the brine thoroughly penetrates the lamb leg. The smoking adds a depth of flavour that takes this cut to the next level and preserves it. 

PREP IN ADVANCE:

Yes.

SUITED TO VOLUME CATERING/SERVICE:

Yes. 

KITCHEN EFFICIENCY:

Yes, suited to scaling and holding. 

HOLDING POTENTIAL:

Yes, can be cooked in advance.  

SERVICE STYLE:

Suited to a broad range of venues.   

VERSATILITY:

The flavour combinations are versatile. Try different seasonal and flavours to suit your location and cuisine style.  

COST ON PLATE:

High yield from a cost-effective cut. 

NOTE:

This impressive centrepiece is ideal for shared menu-style dining, accompanied by sides of salads and vegetables. A smoked leg of ham inspired it, and any leftovers can be used to make a delicious sandwich, toasties or as part of a salad. 

 

Serves: 4-6 people 

Ingredients
1 whole lamb leg, bone-in 

Brine
300g flake salt 
5.5L water 
4 bay leaves 
10g black peppercorn 
10g juniper 
500ml whey (if available) 

Remoulade
3 medium-sized celeriac 
1 bunch tarragon, finely chopped 
1 bunch dill, finely chopped 
1 bunch flat-leaf parsley, finely chopped  
150g capers, diced 
100g cornichons, diced  
30g Dijon mustard 
300g Kewpie mayo 

Method
1. To make the brine, bring all the ingredients to a boil and then cool down. Once the liquid is cold, place the lamb leg in, ensuring something heavy is placed on top to submerge the leg. Keep it in the liquid for 24 hours. 
3. Once the leg has been brined for 24 hours, remove and discard the brine; never try to reuse it. 
4. Pat the leg dry, rub it with extra virgin olive oil, and place it in a hot smoker. Bring the leg to an internal temperature of 70 degrees Celsius. It should take around 6 hours to cook at 130 degrees. Remove from the smoker and rest. 
5. While the leg is in the smoker, start making the remoulade by peeling the outer skin of the celeriac and slicing it into small, thin batons the size of matchsticks. Sprinkle salt over the celeriac and mix well with your hands, ensuring all the batons are covered in salt. Leave the celeriac covered with the salt for a few hours, then wash off excess salt and squeeze dry. 
6. Once the leg is out of the smoker and resting, finely chop the herbs for the remoulade; using some younger stems is okay. Chop down capers and cornichons into small dice. Mix everything, along with the Dijon mustard and Kewpie mayo, and adjust seasoning as required.
12. Once the remoulade is made and the lamb has rested, carve it, as thin or thick as you like. Serve the remoulade in a bowl on the side of the sliced lamb leg.