Boneless Leg of Lamb

Zziggi · 30 July 2005 at 4:28PM

I've ended up with a leg of lamb without the bone in it (but i have the bone seperate) - long story.... the synopsis is it involved me going to a new butcher's shop that's just opened where the poor guy only spoke Kurdish and arabic. Managed to say the words ' big chicken' and 'lamb' in very rusty arabic. Got my leg of lamb and got him to take the bone out, although he looked very confused - but he put it the bones in a seperate bag and gave it too me anyway!

BTW despite the language probs, the shop was immaculate! Will go again but maybe will look up some basic kurdish phrases on the internet first!

I've never cooked a leg of lamb before, can anyone tell me how to cook it? do i season it? BTW i've got a cooker and a large slow cooker - which should i use? Can i do anything with the bones? (there's a bit of meat on them)

squeaky · 30 July 2005 at 4:40PM

There are lamb dishes in both the Old Style Recipe Collection and the Slow Cooker Index. The bones can make stock in the slow cooker overnight some time. If you don't quite have the other ingredients for a dish you can adapt somewhat, or in the Cooking section of the MEGA Index sticky at the top of the Old Style forum listing there's a website at the bottom where you type in what ingredients you have and they'll come up with a recipe for you.

You can find the Old Style and Slow Cooker in our "Indexed Collections" sticky at the top of the forum listing, or you can follow the clue in my signature any time you see it or...

..you can use the Indexed Collections link in the Blue Bar at the top of every page which looks something like this:-

Zziggi · 30 July 2005 at 4:54PM

Thanks Squeaky. i might try the lamb and leek slow cooker recipe for the bones with meat on. What i'm looking for with the leg of lamb is just to know who to cook it plain (i'm a terrible cook, i don't even know the basics)

apprentice_tycoon · 30 July 2005 at 4:57PM

How about a roast leg of lamb - heat the oven for 20 mins at gas 4, 350 or 180 degrees and give the lamb around 30 mins per pound, I'd season it well, it shouldn't need any fat or oil over it as the skin can be a bit fatty.

edit - note for zziggi - I took the coupons that you kindly sent to me to Tesco today, they wouldn't let me use more than one of each sort and since they had to be used this weekend I was a bit miffed. So I passed them to the customer behind me at the till, young chap in his 20's who looked at me as if I was nuts.....

squeaky · 30 July 2005 at 5:02PM

If you mean to roast it... hang on...

... dashes downstairs for his handy fridge magent chart thingy...

...<phew>

...Lamb, leg, boneless:-

Oven temp 325F (160C gas 3)

If you have a meat thermometer the inside should reach the temps listed below.

140F rare....... 25-30 mins per pound

160F medium.. 30-35 mins per pound

170F well....... 35-40 mins per pound

squeaky · 30 July 2005 at 5:02PM

I see I'm typing far too slowly again

Zziggi · 30 July 2005 at 5:09PM

apprentice_tycoon wrote:

How about a roast leg of lamb - heat the oven for 20 mins at gas 4, 350 or 180 degrees and give the lamb around 30 mins per pound, I'd season it well, it shouldn't need any fat or oil over it as the skin can be a bit fatty.

edit - note for zziggi - I took the coupons that you kindly sent to me to Tesco today, they wouldn't let me use more than one of each sort and since they had to be used this weekend I was a bit miffed. So I passed them to the customer behind me at the till, young chap in his 20's who looked at me as if I was nuts.....

thanks for the info apprentice. Glad someone got use of the vouchers whether it was you or the bloke in the queue behind you. BTW i also handed some coupons to the old couple behind me. They also looked at me like i was nuts - but i also noticed how quickly she sent hubby off to go pick up another couple of items

BTW the meat hasn;t got any skin on, just meat (no real fat either). so should i stick a bit of fat/oil on it? what do i season it with? (sorry but i really am a novice!)

apprentice_tycoon · 30 July 2005 at 5:16PM

Hiya - this is a very odd piece of meat you have there!
yes, I would dribble some oil over it and wrap it losely in foil to protect the flesh ( it really should have skin on to go brown and crisp) If it had skin I would say put salt and black pepper on but without the skin the salt will draw out the meat juices, so just a few twists of pepper will do.

Zziggi · 30 July 2005 at 5:17PM

squeaky wrote:

If you mean to roast it... hang on...

... dashes downstairs for his handy fridge magent chart thingy...

...<phew>

...Lamb, leg, boneless:-

Oven temp 325F (160C gas 3)

If you have a meat thermometer the inside should reach the temps listed below.

140F rare....... 25-30 mins per pound

160F medium.. 30-35 mins per pound

170F well....... 35-40 mins per pound

thank you.

I've got a fridge magnet for ounces/kilos, liquid/weight measurements and one for degree centigrade/degrees fahrenheit. everso handy aren't they!

squeaky · 30 July 2005 at 5:39PM

Zziggi wrote:

thank you.

I've got a fridge magnet for ounces/kilos, liquid/weight measurements and one for degree centigrade/degrees fahrenheit. everso handy aren't they!

Yep

Mine has all of that too. And "emergency substitutions" a microwave fresh veg cooking chart, herb and spice blends and even fat and cholesterol amounts for a few things.

A friend sent it from the States :0