leg of lamb

HelenKA_2

I do it Nigella's way.

Put two or three tins of white beans - butter, haricot etc - in the bottom of large tin or casserole. fry off good amount of onimons and carrots. Put that in the casserole too with plenty of garlic of somekind - puree/minced/crushed - and generous sprinkle of rosemary. Add enough white wine to cover this bottom layer. Brown the meat and lay that on top. Tent with foil and put in the oven for 4-6 hours at 130'. It's wonderful and evn more when the joint cost you 99p!

Left overs can be nicely reheated with a lamb stock cube and dumplings on top.

I think it's from Feast

Helen

jojododd

Hi all

My mum got a leg of lamb reduced at the local supermarket. I want to surprise her and cook today. I have a slow cooker as well as a normal oven. I have potoatoes, carrots, peas and basics. I havnt a clue how long to cook it for, or indeed how to cook it. If anyone can advise me.

Thanks in advance, and have a great easter

Jojox:)

Rikki

I love roast lamb and I'm having it this Sunday too.

I slice garlic into slithers and put into slits under the skin of the lamb. Sprinkle with rosemary put into a roasting tin and cook in the oven at 180c for 20 minutes a 1lb plus 20 minutes.
*I cover with foil to start with and uncover for the last 30 minutes.

BeenieCat

I'm cooking a half leg tomorrow too,haven't cooked lamb before. Do you put any liquid in the roasting tray?

Rikki

BeenieCat wrote: »

I'm cooking a half leg tomorrow too,haven't cooked lamb before. Do you put any liquid in the roasting tray?

I melt a little lard into the base of the tray just to stop the meat sticking but optional as the juice from the leg will soon ooze into the roasting tin. You use these to baste the leg of lamb and add to the gravy. :drool:

zippychick

Hi Jojo& Beeniecat:hello:

Ok, now I want lamb! There is a thread about leg of lamb with plenty of other suggestions as well, so do have a read here. I'll add your thread to that one later to keep all the information together

thanks:)
Zip

TonyMMM

I always take the bone out of a leg of lamb ...it is quite easy to do if you take your time and don't panic ....it makes it so much easier to carve.

BitterAndTwisted

Don't forget when you take the joint out of the oven to leave the meat to "rest" for about 20 minutes as this will make the meat easier to carve. While it's resting you can make the gravy. You can either mix some flour and gravy browning or some gravy-mix with water to form a smooth, runny paste and add that to the roasting tin on the hob, stirring vigorously with a wooden spoon to remove all the nice tasty bits stuck to the bottom of the tin. This known as "deglazing". Make sure that the mixture boils for a couple of minutes and thickens before serving.

I hope your Mum's pleased with your efforts, I know I would be.

Dobie

One of my favourite ways to cook a leg of lamb is in the slow cooker. I chop & fry an onion, finely chopped garlic & some leek if I have it. Pop that into the slow cooker with a tin of chopped tomatoes then put the lamb on top, switch on & get on with your life!!
How long it takes depends on the size of the joint but in the slow cooker timing is less important, I suggest a minimum of 6 hours.
When it's done it falls off the bone & melts on the mouth & the juices mean you don't need gravy as well. If you want to whizz the juices you can.
I got a reduced leg of lamb yesterday which I've frozen ready for next Sunday when we have visitors & this is exactly what I shall do with it.

kinkyjinks

jojododd wrote: »

Hi all

My mum got a leg of lamb reduced at the local supermarket. I want to surprise her and cook today. I have a slow cooker as well as a normal oven. I have potoatoes, carrots, peas and basics. I havnt a clue how long to cook it for, or indeed how to cook it. If anyone can advise me.

Thanks in advance, and have a great easter

Jojox:)

It's too late for this now but I'm cooking this tomorrow. I'm going to use red wine instead of white wine and am studding it with garlic cloves and rosemary as well. It's the first time I've cooked anything costing over a fiver for months so I'm really looking forward to doing it justice, but using my electric oven for 5 hours makes me feel :eek: :eek::eek: after months of using my slow cooker for joints and chickens etc.