leg of lamb

Pink.

We're having leg of lamb tomorrow too. This is how I'll cook mine...

Chop up a couple of cloves of garlic. Take a sharp knife...insert it into the meat and twist to make holes. Pop the garlic slices into the holes. (optional if you don't have/like garlic)

Put the lamb in the roasting tin resting on a bunch of fresh rosemary (optional if you haven't any rosemary).

Cook at 250 degrees for 30 minutes.

Turn the oven down to 180 degrees and cook for 30 minutes per pound.

If (like me) you prefer your lamb pinkish you can cook it for 20-25 minutes per pound.

Leave it to rest for at least 20 minutes before carving to allow the meat to relax which will make it more succulent and easier to carve.

Don't forget to save the bone to make stock. Roast it in the oven until it's browned. Pop it into a pot with any left over veg, add water and bring to the boil then turn the heat down and simmer for at least four hours.

Hope it goes well for you frugal. I'll add this to the main leg of lamb thread later to keep the recipes/suggestions together.

Pink

janb5

Frugal wrote: »

Thanks all - I think I will pop it in the oven in the morning on low and leave it... Last thing I want to do is overcook a fabulous joint!

ty

You have some excellent advice on here from Lollipop Sarah and Pinkwinged etc- dont spoil it for cooking it on low- it wont improve it!

Disdisbiff

I got a half leg of lamb YS in MrT tonight it was £12.06 reduced to 50p it is1.097kg in weight.Help what can i do with it

TIA Biff

Penny-Pincher!!

Freeze it and use when needed for a lovely roast leg of lamb.

meritaten

if you dont want it straight away - then freeze it.
oh gawd - I can almost taste roast lamb with new potatoes, the first new English Runner beans, Peas and gravy - with fresh mint sauce. I cannot remember the last time I bought leg of lamb, its way too expensive - and i live in WALES, where the sheep outnumber the people!

kittendothroar

I would suggest freeze and save for later! what a bargain!!

One of my favourite ways is to marinade it for a good 24 hours in a mixture of ground cardamom, sea salt, ginger and garlic binded with olive oil. Make some slashes in the lamb then fully coat, pushing the garlic bits into the cuts. Then roast to your liking.

Disdisbiff

oh that bsounds delicious
have only tried lamb once before and wasnt too keen on it but thought at that price i couldnt pass it up

duchy

Lamb is one of those things I never eat out as I don't like it pink . Roast lamb with rosemary and garlic can't be beaten and makes fantastic sandwiches the day after ...or eaten cold with new potatoes Mmmmm

Spendless

Kurzi lamb or lamb tangine would be my choice

freyasmum

Freeze it for the next time you want a lovely roast!

[QUOTE=meritaten;52977365
oh gawd - I can almost taste roast lamb with new potatoes, the first new English Runner beans, Peas and gravy - with fresh mint sauce. I cannot remember the last time I bought leg of lamb, its way too expensive - and i live in WALES, where the sheep outnumber the people![/QUOTE]
Lamb is my five year olds' favourite meat in the whole world. I cooked a leg a few months ago, we had our dinner and I sliced the rest and put it in the fridge. Every so often she'd disappear from the lounge and, after a few times, I realised she'd been pinching the lamb! That was when she discovered the fridge had a light :rotfl: