How much Lamb for 10 people

jordylass

I want to do a semi posh dinner for 10 people tomorrow night.

I've decided on roast lamb, as it's the one thing everyone will eat.

Can anyone tell me what bit of lamb I should get and how much of it, (I want there to be ample for seconds). I don't want shoulder, would prefer something without a bone.

morwenna

Shoulder will be cheaper, you can ask for it to be boned and rolled. Or two legs, boned and rolled or butterflied, boned and laid flat - gives you a sort of an m shaped piece of meat IYSWIM? This is easy to carve and cooks faster too. Whichever cut you go for, I would opt for two.

With lamb, I like to rub over crushed garlic and rosemary, mortar and pestle if you have one, end of rolling pin and suitable bowl if not, with oil, sea salt and black pepper. Or lemon zest, chopped apple and mint is a good stuffing if you want one and can do your own rolling and tieing.

Oh, and can you make that eleven? I will work for my supper...

LittleBill

I agreed with Morwenna ...

Two joints would be best ... Shoulders would be my choice ... cheaper and less prone to drying out than legs ... Get the supermarche chappy to bone them for you ...

Whatever you do to them ... stuffing or marinading wise ... brown them off in a high oven to start ... then cover with foil tightly over dish and cook on on a lower heat ... the lovely Jamie does a great slow cooked shoulder in Red Wine .. Garlic and Rosemary ... over about 3 hours ... long slow cooking will ensure it is tender ... most of the fat has disappeared ... and if you seal it in foil it will reduce any shrinkage to a minimum ... so you will definitely have enough to serve at the end of your effort ...


LB

jordylass

Thanks for your help, shoulder it is then.