Using ActivaRM to make a boneless lamb leg into a solid, relatively uniform piece of meat?

I’m wanting to slice my own lamb for hotpot and such and the grass fed lamb leg from Costco is great quality and value but it’s so uneven in shape after taking off the elastic band net thing.

I was thinking about “glueing” it back together into a solid roast so that I can make more uniform slices. Is that a practical thing to do? Also, I’ve been to hotpot restaurants where a slice of meat falls apart into shreds after being cooked, will that happen to my glued roast after being sliced thin? I was always under the impression that Activa would stay together regardless of heat.

Thanks!

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