So I dissected a Leg of Lamb

[Paul Bacino]

So I ended up with these Individual Muscles

A leg of lamb is way to much for our family..  So I broke it down into IM

 

 

Last night I cooked the pc, on the right.  The one that looks like a tri -tip.

 

Wow was I rewarded!!  I used Penzy's Greek seasoning and HerbsDProvancil.  Placed on a grill to 120F

 

 

The texture was like a cross B  tritip and Filet..I thought but much more flavor since it is a working muscle>

 

Totally Killer

 

 

[Mendel C-k]

You broke it down into muscular compartments, not individual muscles...

There are some muscles in the ovine hindlimb that actually don't do much "work" so perhaps the one you cooked up was one of those.

Good job though! It is something I do regularly and I find by not disrupting the myofibrils, I loose way less moisture, while still being able to break it down into manageable pieces

 

[Paul Bacino]

 Mendel C-k

 

I failed the mention, since you brought out the incomplete dissection,.. true that!1

 

This. had a cap Muscle..  similar to a rib cap..  Boom.. this doubled the ante""

 

Doc