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Step 1: Make a horizontal slice to cut it open. Place the roast lengthwise, fat-side down, on a cutting board, says LaPietra. Position your knife about a third of the way from the bottom of the ...
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Poultry is often butterflied. Butterflying makes poultry easier to grill [3] or pan-broil. [4] The more specific term spatchcocking refers to a variation on butterflying that also removes the backbone and possibly the sternum, typically from a smaller bird. [5] [1] Removing the sternum allows the bird to be flattened more fully.
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Recipes for sweet and tangy oven-barbecued chicken, and classic macaroni and cheese. ... and butterflied leg of lamb with coriander, cumin, and mustard seeds ...
Méchoui (Arabic: مشوي) or Meshwi is a whole sheep or lamb spit-roasted on a barbecue [1] in Maghrebi cuisine. The word comes from the Arabic word šawā (شواء, "grilling, roasting"). [2] This dish is very popular in North Africa. [3] In Algeria and Morocco, the term méchoui "refers to the method of cooking a lamb or a sheep cooked ...
Rub the lamb with the cumin and fennel; season with salt and pepper. In a cast-iron skillet, heat the oil until smoking. Add the lamb and cook over high heat, turning once, until browned.
Shoulder chops are usually considered inferior to loin chops; both kinds of chops are usually grilled. Breast of lamb (baby chops) can be cooked in an oven. Leg of lamb is a whole leg; saddle of lamb is the two loins with the hip. Leg and saddle are usually roasted, though the leg is sometimes boiled.