Leg o Lamb

[Mrs Seabiscuit]

We have a tasty 2.5kg leg of lamb for tea and the damn thing is to big for our slow cooker So the oven will have to do, how long do you think I should cook it and what temp? Do you recommend me searing it?

 

[monkeyspank]

this is pretty much my go to (shoulder or leg)
http://www.jamieoliver.com/recipes/...h-smashed-veg-and-greens/#qYOmG7HAPpSqcjUR.97
the sauce is amazing

 

[NickK]

There's a leg of lamb receipe in his book using aubergines and tomato sauce.. that's very good.

 

[Mrs Seabiscuit]

Thanks people we are having it with garlic and rosemary. I just have never cooked lamb before as we dont tend to like it.

 

[Glaucus]

Don't tend to like lamb. Its the nicest normal meat by far

 

[monkeyspank]

Thanks people we are having it with garlic and rosemary. I just have never cooked lamb before as we dont tend to like it.

do the mint sauce! trust me

 

[Mrs Seabiscuit]

Don't tend to like lamb. Its the nicest normal meat by far

Well ok we have never been presented with a nice piece of lamb

 

[Glaucus]

Gettt coking yo!

Pink pink or slow cooked. Nothing in the middle.

 

[Mrs Seabiscuit]

do the mint sauce! trust me

Ewwww mint sauce bleurghhhhhh

Gettt coking yo!

Pink pink or slow cooked. Nothing in the middle.

Should it be pink in the middle at all glaucus?

 

[seabiscuit]

Turned out very nice. With lots of lamb left over to make into stew. Happy days.

 

[Mrs Seabiscuit]

Yep I have to say that was the best lamb I have ever tasted! I even made a special early trip to the shop just to get veg for the stew. Sadly no irish soda bread, and I have no buttermilk to make my own.

 

[Glaucus]

Did you like the taste?

Things like leg you can fast cook and that should be pink. Or you can slow roast. Lamb isn't very good in the middle. So either low and slow or pink.

If you did really like the taste, should try this recipe.
http://weeklyfoodrecipes.blogspot.co.uk/2012/04/roast-shoulder-of-lamb-with-boulangere.html

Works even better with mutton, which is even tastier but tougher so better suited to slow cooking.

A good simple coating for roast lamb is equal parts
Crushed garlic, English mustard powder, brown sugar. Mix together and slaver over the leg. Then just roast like normal. It's incredible. even better if some runs off onto the roast potatos.

 

[Mrs Seabiscuit]

I liked the taste very much it was just so tender! I have made a note of your recipie for next time we have lamb.

 

[monkeyspank]

young lamb = quick + pink
older = slow and low

it's still early in the season so if it is this years lamb then def pink

 

[tom_e]

I love lamb, chucked a 2kg bone in leg onto my asda order yesterday so I'll be eating lamb for the next few days with some homemade tzatziki

 

[Mrs Seabiscuit]

Well I have just got the rest of meat off the bone and have popped it to one side. Now made the stew which is bubbling away for a couple hours. I am reluctant to put lamb in as its cooked would it go funny as its already been slow cooked? I was thinking just pop it in for last half hour?

 

[Glaucus]

Either will work fine, but if you pop it in early, then you don't want a rolling boil, just a nice slow simmer. Kind of depends how you want the texture. If you like the texture as it is already, throw it in a few mins before serving just to heat through.

Want it more tender throw it in earlier and allow it to slow simmer.

 

[Mrs Seabiscuit]

Glaucus thanks you are very knowledgeable. Just waiting for Mr Seabiscuit to get back to me with his choice.

 

[Hotwired]

young lamb = quick + pink
older = slow and low

it's still early in the season so if it is this years lamb then def pink

Are we talking mutton or are you splitting a hair over young and old lambs.

 

[Glaucus]

How did it go?