Today's roast: 8hr roast leg of lamb with gratin dauphinois
- Thread starter Participant
- Start date
Soldato
- Joined
- 11 Sep 2009
- Posts
- 14,064
- Location
- France, Alsace
The old dear has a gravy separator which is essentially a jug that splits the fat and the sauce from one another. It's so simple but great for the fattier cuts/ meats.
Soldato
- Joined
- 10 Mar 2009
- Posts
- 4,473
- Location
- South West
Great thread, keep meaning to do a lamb joint - did very similar method for pork shoulder recently, can't beat slow roasting.
We use frozen veg all the time, although don't find cauliflower or carrots are very good but always have sweetcorn, peas, beans and broccoli to hand.
Am a sucker for fresh peas when they're in season though
We use frozen veg all the time, although don't find cauliflower or carrots are very good but always have sweetcorn, peas, beans and broccoli to hand.
Am a sucker for fresh peas when they're in season though
- Joined
- 13 May 2003
- Posts
- 34,515
- Location
- Warwickshire
Haha, I remember this thread and the panning I received for using frozen veg. You all had a point tbh 
.
Anyway my new favourite method for leg of lamb is to braise it in a bottle of red wine in a heavy pot with lid on for four hours at 110, with loads of onions etc. underneath, then remove from oven, heat oven up to max, and give it a 15 minute blast to crisp up the outside.
I sort of agree about the length of cooking, but it depends how far you want to take it. I don't agree that 4 hr meat at 120 is as tender as 8hr meat at 90.
As Ahleckz says, dry it off with paper towels before cooking. Helps the skin get crispy. I wouldn't bother rinsing it though personally.
The carrots were only there to flavour the gravy as in a mirepoix. You can see them in the roasting tin in the picture of the gravy-making.
I skimmed off some of the fat but have since bought a fat separator, which works quite well.
.Anyway my new favourite method for leg of lamb is to braise it in a bottle of red wine in a heavy pot with lid on for four hours at 110, with loads of onions etc. underneath, then remove from oven, heat oven up to max, and give it a 15 minute blast to crisp up the outside.
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
I sort of agree about the length of cooking, but it depends how far you want to take it. I don't agree that 4 hr meat at 120 is as tender as 8hr meat at 90.
As Ahleckz says, dry it off with paper towels before cooking. Helps the skin get crispy. I wouldn't bother rinsing it though personally.
The carrots were only there to flavour the gravy as in a mirepoix. You can see them in the roasting tin in the picture of the gravy-making.
I skimmed off some of the fat but have since bought a fat separator, which works quite well.
Soldato
- Joined
- 10 Mar 2009
- Posts
- 4,473
- Location
- South West
Couple of ice cubes work well
Soldato
- Joined
- 22 Apr 2011
- Posts
- 3,838
- Location
- Nottingham
Very nice man.