Jake Leffelman is a fourth generation butcher and the owner of Leffelman Meat Center located in the heart of downtown Downers Grove. Jake Leffleman answers readers’ questions in this month’s “Ask the Butcher” series.
Dear Jake, I am hosting my extended family for Easter this year and I need your help with the menu! I want to make something that is easy but sure to impress my family and friends. I always get so overwhelmed at the meat counter and hope you can help me. What type of roast or main dish do you recommend to feed – and impress – a large crowd?
– Sincerely, Hosting and Confused in Westmont
Dear Hosting and Confused in Westmont,
Every holiday has its own unique centerpiece cut of meat, whether it’s Christmas, Thanksgiving, St. Patrick’s Day, or Easter. For the Easter holiday customers usually order things like smoked ham or leg of lamb. A smoked ham is a great option for a large crowd because it’s relatively inexpensive and since it’s a smoked product it’s already been cooked. All a ham needs is a thorough reheat, and it’s ready to serve. Smoked hams come in a few different varieties, though. You can purchase a whole smoked ham, which can weigh around 20 pounds, but can be cut down to any size depending on how many people you’ll be serving. A whole smoked ham is just a bone-in fresh ham that’s been cured and smoked. A boneless ham has had the leg bone removed and is tied or netted back together before being cured and smoked, making it a little easier to slice for a family get-together. A spiral cut ham is cured and smoked before being put on a special piece of equipment that cuts in a spiral around the leg bone. This makes for a nice presentation, is a little easier to cut into once it’s finished cooking and will shorten the cook time since the heat is able to get in between the slices. I usually suggest that customers get 1/2 pound per person for a bone-in ham, and about 1/3 pound per person for a boneless ham. Leftovers are never a bad thing though!
Another popular roast around Easter is leg of lamb. Similar to the smoked ham, this is a cut from the back leg of the animal and can be boneless or bone-in. Since they’re smaller animals, a leg of lamb is best suited for smaller gatherings of about 5-7 people. Leg of lamb also differs in that it’s a fresh product and can be roasted to your desired doneness. Another consideration when it comes to lamb is domestic versus lamb from Australia or New Zealand. The imported lamb is generally smaller in size because of the breed and diet, but it is also less expensive than domestic lamb. Lamb raised in the US tends to be larger and can be a little more expensive.
Hope this helps! Good luck and let me know how it turns out!
Have a question you would like Jake to answer in an upcoming article? Send your questions to leffelmanmeatcenter@gmail.com to be featured in an upcoming article.
Leffelman Meat Center
4952 Main Street, Downers Grove
