Leg of Lamb Fell

[Dale Groetsema]

Anyone know what is "fell" on leg of lamb. I found several recipes that called for removing the "fell" to lessen the strong "lamb" taste in the meat.

When I cooked my leg of lamb, I trimmed the fat and anything else that did not look like meat.

Sure would like to know what "fell" is???

Dale

 

[Chris Allingham]

From the USDA website:
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR><font face="Verdana, Helvetica, Arial" size="2">The fell is the thin, paper-like covering on the outer fat. It should not be removed from roasts and legs because it helps these cuts retain their shape and juiciness during cooking. The fell has usually been removed at the market from smaller cuts, such as chops.</font> <HR></BLOCKQUOTE>

See http://www.fsis.usda.gov/OA/pubs/focuslamb.htm for more details.

Chris

 

[Dale Groetsema]

with the amount of fat I trimmed off, I am sure most of the fell went with it. So much for retaining shape

 

[Jim Minion]

Dale
When you bone the leg there is a gland that should be removed that will take a lot of the strong flavor out.
Sound like your going to be at Red Hook,
looking forward to seeing you.
Jim

 

[Dale Groetsema]

Jim,
Chris had a link where the fell was described as a thin covering over the fat, which I saw and removed.

You mentioned a gland. Maybe at Redhook, you could point out the gland, although I ordered a boneless leg of lamb for the competition-so maybe the butcher could explain it to me.

See you Saturday

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Dale Groetsema
Vancouver, WA