Rotisseried Leg of Lamb with Lemon and Butter

[Dean Torges]

I trim off some of the coarser tendons near the hock end, but it's a bother with netting and just as easily done on the dinner plate.

Another thing. YOu do want to rinse it thoroughly and blot it well. If you can crisp up some of the outside, which is difficult, maybe impossible to do with netting, but easier to do with cotton string, you will add a dimension.

 

[Jane Cherry]

That's a new one. I've never rinsed lamb, just like I don't rinse chicken anymore. Sometimes I will rinse fish, but it's usually just to get the scales off.