leg of lamb

Pink.

Hi Hollydays,

There's an earlier thread that should help so I'll add your thread to it. If you add the wine to your gravy it will be lovely.

Pink

tattoed_bum

hi there put a little water and some wine in the bottom of the tray cook on gas mark 4 for roughly 3 hrs depending on how pink you like your meat

hollydays

Thanks...............................

Lobell

Morning all

Looking for some recommendations on the best way to cook a leg of lamb. I'm a reasonably accomplished cook but I'm not a huge fan of leg of lamb so have never cooked one. However, when presented will a 2kg yellow stickered organic leg of lamb for 99p (was £19.20!:eek:) in Sainsburys this morning, I simply couldn't resist

So, I am planning roast leg of lamb tomorrow for Sunday lunch and then will probably use the left overs in curry or something...will that work ok?

Just need some tips on how to roast it - I think it's too big for my little 3l slow cooker. And any suggestions for possible alternative uses for leftovers would be more than welcome too

Thanks!

sexki11en

Ohhhhhh good find! I usually roast mine with slivers of garlic and sprigs of rosemary pushed into the scored fat. Roast for about 2 hours at 200C

Don't forget to drain off the fat and save it for roast potatoes next time you cook them. Mmmmmm, I'm salivating at the thought lol. Oh and use the juice for gravy and you could use the bones for stock for a really good lamb gravy next time or stock for your casserole.

Leftovers we usually use for curry (you can't beat a lamb curry) but you could also make shepherds pie or a casserole in your SC.

SK x

payless

I generally butterfly the leg ( debone it) as cooks ( roasts) more evenly and easy to carve.

rosemary, salt pepper and heat ..then eat

hot.chick

season it - bung it in the over on low in the morning, and leave it for several hours. it will be lovely and succulent... mmmmmmmmmmm

it really doesn't need much fussing over if u don't want to.

I did half a leg in a casserole dish with pots and carrots and onions, bit of mint sauce in the gravy and just let it go for about 4/5 hours, was beautiful, better the 2nd day

Enjoy your wonderful bargain!!

Pink.

Hi Lobell,

This is how I cook leg of lamb:

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.

Put the lamb in the roasting tin resting on a bunch of fresh rosemary (optional).

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 rare 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.

To make the gravy, pour off the juices while cooking and scrape out all the yummy stuff from the bottom of the roasting tin. Add some lamb stock or a lamb stock cube. Add the left over water from steaming the vegetables. Thicken with a some cornflour mixed in a little cold water, stirred continuously into the juices. Serve with loads of mint sauce.

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.

This thread should give you ideas for using the leftovers:

What to do with leftover lamb?

There are more suggestions for cooking leg of lamb on this thread:

leg of lamb

I'll add your thread to that one later to keep the suggestions together.

Pink

Olliebeak

I'd roast it on a trivet if you have one - just keeps it clear of the fatty juices, but you could still be bast(e)ing occasionally.

Try to separate the meat juices from the fat as much as possible before making the gravy.

mmmmmmm hot roast lamb; mmmmmmm cold roast lamb :drool:.

Lobell

it really doesn't need much fussing over if u don't want to.

That's exactly what I wanted to hear! I'm a reasonably good cook, but a reasonably lazy one as well...

Thanks for taking the time to reply, folks. Your suggestions are a great help.