leg of lamb

BrokeBrunette

I need some help please, please, please.

I normally cook chicken when doing a roast as its cheaper, however I have promised to cook a roast dinner for a friend and have allowed him to choose the meat (foolish I know but never mind).

Well as you can probably guess from the title of this thread, he has chosen lamb with mint sauce. So what i need to know is if I buy a leg of lamb (yes I know it's going to be expensive and I'm cringing already:o ) what's the best way to cook it so that it is lovely and tender and fully cooked?

I'm not really into loads of different flavours with my meat and hate garlic. I think I just need to know the best way to cook it as plainly as possible without too many things added (hope that makes sense). Herbs are ok though.

Do I wrap it fully in foil, or do I allow it to cook open in the pan? Sorry if these seem silly questions but I'm worried about spending a fortune on the meat and then ruining it. I also don't want to look an idiot when it's dished up tastless, dry or half cooked :eek:

I have until next weekend to organise myself so I thought I would ask the experts on here, and give myself plenty of time so that I know exactly what to do.

Thanks in advance everyone. I really appreciate your advice on this.

oops, almost forgot to ask, what about mint sauce? I was just going to buy a pot of ready made but realise this probably has most of you looking horrified. So is it easy to make?


just thought of something else as well - sorry. Do I need any other accompaniment other than mint sauce and the usual roasties and veg?

mamaoba

do you have a slow cooker? I normally put my lamb in the slow cooker with a cup of water and it comes out falling off the bone and perfect. I tend to put mine in in the morning and have it for a late lunch , having cooked it on low. It goes in at about 8 and we have sunday dinner at about 2ish.

I use the juices as a the basis for a stock and the leftover lamb gts recycled with lots of stuff during the week. Slices warmed for a minute in the microwave with roast veg in warm pitta bread makes a gorg lunch.

Frozen lamb is often much cheaper than fresh I've noticed at the supermarket if that helps any. Just defrost overnight same as you would a chicken. British lamb is in season so it shouldn't be too expensive at the moment.

Mint sauce is just mint leaves shredded in vinegar with a spoonful of sugar. make several days in advance if you want make home made.

Kazonline

I buy a nice cheap shoulder cut and roast it slowly in the slow cooker along with leeks, spuds and carrots. It is incredibly tender and tasty - I find it even better than a leg and £ wise it saves me a lot of money.
If you decide to go this route do check the cut carefully. My local Tesco tended to have cuts that contained a high level of fat - Asda seem to have really lean cuts in our area, I think their lambs must get a better workout ;-)
I find that although it isn't as cheap as chicken it does mean I can feed my lot (3hungry boys & me) on piece under £4 - and there would be leftovers, if I could get it in the freezer quick enough!
Kaz
PS - it does need a bit more work when carving - but the bone makes a lovely stock!

savingpennies

Rosemary is nice with lamb, just push some sprigs into the lamb before you roast it. Or add some to your slow cooker with the lamb if that is how you are cooking it.

SHEARERBOBS

Got the folks over on Sunday and was wondering how to cook a big leg of lamb i found at the back of the freezer which i got in xmas hamper and thoughti'd never use!

Any cooking methods that people would reccomend? i'd like to be able to marinate it in a mint sauce too.

Sarah

angchris

im glad you asked this! i have a leg of lamb in my freezer too and need cooking tips as i havent got a clue as i`ve never cooked it before, as march is use up month for me i intend to get to the bottom of my chest freezer by hook or by crook

earwig

have you treid looking in the recipe index im sure there will be lots of ideas in there

MJMum

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pizzaboy

You could roast it slowly with lemon and rosemary,beautiful

charlies_mum

I put it in foil with a bit of vinegar and cook at about 150 for a couple of hours (or until the juice runs clear). Or if it is a smaller one, stick in the slow cooker for about 5 hours on low with about 1 inch of water in the bottom. Haven't tried mint gravy, but assume you could just make ordinary gravy with Bisto and stir in some mint sauce - adding a glass of red wine would probably give it some kick.