cooking 2 joints at the same time

footman · 1 Apr 2010 at 19:23

I'm cooking for crowd on Sunday so I'll have to cook 2 legs of lamb. How do I calculate the cooking time? Double it, stay the same (as one leg) or one and a half times?

Deadbeat · 1 Apr 2010 at 19:26

If it's a half-decent oven, even one and a half times is gonna be too long. Best add about 15 mins to the cooking time, and keep an eye on it after that.

Ceryndrion · 1 Apr 2010 at 19:26

cook both, for the same length of time (assuming the same size), also assuming both to be cooked on the same shelf of the oven.

Feek · 1 Apr 2010 at 19:28

Its not a microwave, put them both on the same shelf and just cook for the normal time.

Naffa · 1 Apr 2010 at 20:03

If you're using a convection oven, the two joints will take the same amount of time to cook, as one joint would. However, if you're using a conventional gas oven, or similar, you'd probably have to add ~45 minutes to the cooking time.

Remember, every oven is different, and you'll need to check in order to ensure the joints don't burn.

footman · 1 Apr 2010 at 20:03

Consensus,it's a fan oven, thanks people.

Clum · 1 Apr 2010 at 20:55

Came to thread expecting stoned people.

Garyj881 · 1 Apr 2010 at 21:33

Feek said:
Its not a microwave, put them both on the same shelf and just cook for the normal time.

I get around · 2 Apr 2010 at 12:47

Cook until cooked at the desired level, cooking times are just a wild guess.

Efour · 2 Apr 2010 at 13:53

id do sametime then +20 but keep an eye on it.

i got a joint in the fridge, i cuddle it just before i goto bed, hurry come Sunday so i can rejoice in our Lords resurection with an orgy of dead baby Ovine

Participant · 2 Apr 2010 at 14:04

Similar scenario here, two shoulders of lamb cooked at 130C for four hours with a meat thermometer. Luscious crispy fat and juicy tender meat! 3Kg of the stuff. Not sure what everyone else is going to eat!

Magic_x_uk · 2 Apr 2010 at 14:06

Feek said:
Its not a microwave, put them both on the same shelf and just cook for the normal time.

This man is right, and that is coming from me, a Head Chef of 20+ years.

Im old

Participant · 2 Apr 2010 at 14:17

Tell me, head chef, what's the best way to prepare, flavour and cook lamb shoulder for crispy skin and soft flesh?