Pressed Lamb
- Shoulder or leg of lamb
- Salt
- Pepper
Boil the meat in just enough water to cover it. When tender, season with pepper and salt. Keep it on the stove until quite tender and the juice nearly boiled out. Transfer the meat to a chopping board. Season more, if necessary. Chop it up like hash. Put in a breadpan, press out all the juice and place in the refrigerator to become hard to the touch.
The pressing is generally done by putting a dish over the meat and placing a weight on the dish. This is good cut up cold into thin slices. The broth from the meat would make a nice soup served with it, adding vegetables and spices.
The pressing is generally done by putting a dish over the meat and placing a weight on the dish. This is good cut up cold into thin slices. The broth from the meat would make a nice soup served with it, adding vegetables and spices.
Submitted by Jul 15, 2009
15 min
30 min
45 min