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A leg of lamb is best cooked on ’ the rare side of medium rare, or un- , til it is fork-tender and falling off the t
bone. In between these two stages ] of cooking is the stage that has given j lamb its unattractive reputation. I
Large legs can be treated like mutton and marinated in a combination of wine and flavorings for hours or even days, then braised in a slow oven for several hours. This tech- * nique comes close to duplicating the - old methods back when a roast of lamb or mutton was sent to the village baker for finishing in his oven after the daily bread had been prepared.
Seldom do we associate lamb with the Chinese; however, we • should not forget the Mongolians, . great herdsmen, who have a repertory of lamb dishes that call for sea
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