Totally. Frozen veg is a huge fail in any meal.
Today's roast: 8hr roast leg of lamb with gratin dauphinois
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Soldato
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Point taken about the veg...don't write it off though, if it's decent veg and has been frozen straight away, it's super fresh and pretty good for something involving zero effort.
Didn't need a whole leg really. That half will feed both of us for two meals and leftovers wouldn't be that fresh for much past that.
I've tried, hence the scouring marks. Won't budge though
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4-5 hours is enough for a full leg IMO. And pulls apart with a couple of forks (no carving)
the more leftovers, the more shepherds pies you can make and freeze!
for the gravy, you might like to try using less stock, and adding chopped capers and then right at the end some red wine vinegar and chopped mint. This makes more of a sauce than a gravy but you don't need much. I always make extra of this to give the shepherds pies a nice kick
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The gravy was absolutely awesome, I'll be repeating the same method this weekend but thanks for the tips anyway, I do love capers so I might well try chucking some in if I find some at the supermarket!
'4-5 hours is enough for a full leg IMO' - you've lost me there...surely whether it's enough or not, depends on the temperature you're cooking it at? The shoulder will be getting 8 hours at 80 degrees fan with half a bottle of red wine.
I'm obsessed with cooking at the moment, keep making lots of mistakes and wanting to try again to achieve perfection!
'4-5 hours is enough for a full leg IMO' - you've lost me there...surely whether it's enough or not, depends on the temperature you're cooking it at? The shoulder will be getting 8 hours at 80 degrees fan with half a bottle of red wine.
I'm obsessed with cooking at the moment, keep making lots of mistakes and wanting to try again to achieve perfection!
Soldato
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What I mean is you can get a perfect slow roast leg in 4-5 hours. Anything more I have found is unneccesary, but each to their own. 
Likewise, I think the sauce needs the mint. That and the red wine vinegar really make the most of the fattyness of the meat
Likewise, I think the sauce needs the mint. That and the red wine vinegar really make the most of the fattyness of the meat
ive got a whole leg of lamb to cook this sunday so rather than start a new thread i thought id bump this as it answers most of my questions (and it looks damn good Robbie )
like i said ive a whole leg and its wrapped the same as Robbie's in his first pic, it seems like theres a fair ammount of blood/moisture in the vac-bag.. do i un-wrap and start cooking it straight away or do i need to prep it in anyway.. like rinse it off or air dry it for a while? and once cooked how long should i be looking at resting it for?
i plan on cooking it low and slow and serving it with roast spuds, kilted sausages, leek, carrots, savoy cabbage and yorky puds, il be trying to make my own gravy for the first time using the roasted juices but il have some minted lamb gravy in a packet on standby incase i fail lol
)like i said ive a whole leg and its wrapped the same as Robbie's in his first pic, it seems like theres a fair ammount of blood/moisture in the vac-bag.. do i un-wrap and start cooking it straight away or do i need to prep it in anyway.. like rinse it off or air dry it for a while? and once cooked how long should i be looking at resting it for?
i plan on cooking it low and slow and serving it with roast spuds, kilted sausages, leek, carrots, savoy cabbage and yorky puds, il be trying to make my own gravy for the first time using the roasted juices but il have some minted lamb gravy in a packet on standby incase i fail lol
Rinse it off under cold water, then dry it off with kitchen roll/clean dishcloth. Always a good idea to bring meat up to roomish temperature before you start cooking it. Just leave it out on the counter for a few hours before it goes in the oven. Rest it, lightly covered in foil, for about 20 minutes. Should suffice.
sounds good to me, cheers mate
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What happened to the fresh carrots in the first post?
Can only think they were burned away while the lamb was cooking??
BB x
Can only think they were burned away while the lamb was cooking??
BB x
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Nice thread. Just a word on the gravy when you start that off. Do you scoop any of the fat off the fluid in the pan before you start making it?
lol, Tesco deliberately make it difficult to see the actual price and compare against other products. (if you look they will always use totally different values and measurement for similar products.). But lol, been there done that (when tired).
As above... what happened to carrots? (did you forget to take a picture the first time around?)
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you can cook lamb from frozen, leaves a really juicy roast.
did it last weekend with a solid whole leg on the bbq took about hour and a half
wow, just eating this leg of lamb now.. very good, and my gravy turned out well as well cooked the whole leg for ~4hr
turns out a whole leg is a bit much for 2, should get a couple of lamb kebabs out of it tomorrow and possably a curry the following day
cooked the whole leg for ~4hrturns out a whole leg is a bit much for 2, should get a couple of lamb kebabs out of it tomorrow and possably a curry the following day
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Soldato
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My lamb shoulder has been in the oven since about 1:00 - it's killing me to not just tear into it but it's just got another half hour, then resting time ready for my boyfriend to get home from work. Then it's lamb time!
I have made this:
http://www.channel4.com/4food/recip...with-onions-thyme-and-balsamic-vinegar-recipe with a couple of adjustments.
I have made this:
http://www.channel4.com/4food/recip...with-onions-thyme-and-balsamic-vinegar-recipe with a couple of adjustments.
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Are you guys skimming the juices afterwards cos of the fat or just piling it all together to make the gravy?
i just added 2 heaped tea spoons of flour to the juice, added a lamb stock cube dissolved into the left over water from the cabbage/leek and reduced it down a bit, i didnt remove any fat from it and it was great
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