Leg at 70 degrees: Grilling · 531

Aitchbone removed makes carving trivial; ask the butcher to tunnel-bone it. A probe in the thickest part beats the clock. Tent with foil while resting. The largest roasting joint: leaner than shoulder, with a cleaner slice when cooked to medium. Bone-in for flavour, boneless butterfly for the grill. This is the Easter and Eid centrepiece in much of the world.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Grilling.” Use 70 degrees and 70 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Leg to 70 degrees and serve it as “Grilling.” The other figure to watch is 70. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Weight tells age: smaller legs are younger and milder.

Cook Leg to 70 degrees and serve it as “Grilling.” The other figure to watch is 70. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Weight tells age: smaller legs are younger and milder. A cut’s grain comes from how much the muscle worked. Leg needs heat through to 70 degrees before “Grilling” makes sense. 70 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.