leg of lamb

harvey1964

Starting to panic. Having the in laws over for sunday dinner tomorrow and doing steak and a leg of lamb. steaks are a doddle ( you cant really go wrong) have never cooked a leg of lamb before. wa sjust gonna stick it in the oven and cover with Foil but after paying £9.80 for it ( and that was half price in Tesco's ) wouldnt like to have to chuck it in the bin........It is 2.806kg in weigh. how long should i cook it for ? what temp ? and cover in foil or not ?

ClaireLR

Hi Harvey

Don't panic!

cooking lamb all depends on whether you want the inside rare (pink) or not, some people prefer it this way and some people like it a bit more "well done".

I usually stick it the in the oven with some foil over on about 180 for an hour and half, and then uncover and cook for another half hour or so again at 180. I prefer lamb pink but OH prefers his well done so he generally wins (I'm nice like that). A bit of rosemary or mint (fresh or dried) sprinkled over the top before cooking tastes lovely.

Dont stress to much about overcooking as I've found that this is quite hard to do with lamb, i find the same with beef, the longer you cook it, provided that the oven isnt up to high, the more tender the meat.

Enjoy!

Claire x

AMIE399

ooohhh lamb.... my fav.. i sprinkle salt n pepper on it , chuck in some freah rosemary and some garlic, i dont cover with foil, but i do put the roast pots in with the meat when its almost done, gives them a yummy flavour.... dont forget to get some mint sauce
hope it goes well

MimiF

I love lamb so much - last time I cooked it, I cooked it very low for a long time and it was wonderful (though I say so myself ). For a change I rubbed it with oregano instead of rosemary and it was delicious. Oregano is my favourite herb.
My mouths watering!!!

Enjoy.

Mimi

fudgem

I too prefer my lamb well done, and a joint of that size I would cook for about three hours on 175 c. foil covered except for the last half hour to crisp up the fat, it's always exceptionally tender. It is all a matter of taste though.

Lamb and steak seems a little excessive to me, your in-laws must be big meat eaters:rotfl:

harvey1964

Thanks so much everyone.up early and been cleaning like a mad woman...going to tackle the lamb soon. will let you know the verdict.
Happy Easter Everyone :beer:

TASHMA

Happy Easter!

harvey1964

fudgem wrote: »

I too prefer my lamb well done, and a joint of that size I would cook for about three hours on 175 c. foil covered except for the last half hour to crisp up the fat, it's always exceptionally tender. It is all a matter of taste though.

Lamb and steak seems a little excessive to me, your in-laws must be big meat eaters:rotfl:

Two don't like Lamb SO its EITHER OR................WE'LL BE EATING THE LEFT OVERS ALL WEEK WITH SALAD AND IN BUTTIES ...LOL

knithappens

popped mine in the slow cooker this morning, seasoned it, comes out lovely and tender. I may pop in the over for last 40 mins, to crisp up a little, but this way i dont have to worry about it. Comes out lovely every time.

Boudica

I cook legs of lamb very slowly. I add garlic (don't bother to peel it) rosemary salt and pepper. Cover with foil then leave in the oven on gas 1 for 6-7 hours. You could even put it in the oven the night before and put it onto gas 1/4 and it will be ready. Just check in the morning and turn up the heat if needed.

When making the gravy I use all the lovely bits out of the pan and add lamb stock cube, a little cold water with arrowroot in and then chuck in some cranberry jelly and a little mint.

Just a thought for next time anyway...

Oooh, i'm peckish now:D