leg of lamb

jojododd

We had the lamb and it was lovely thank you all very much. I used to be a member of cant c*ok wont c*ok. Mum said it was so nice that she might let me cook sunday luch on a regular basis!!!

Hope you all had a great day.

Jojo x:)

BeenieCat

Mine was a bit dry, not sure what i did wrong, i cooked it slow for about 3 hours on low and had it covered with foil and a little water on the bottom. The gravy was dreamy though

meritaten

beenie - the gas setting i use is about 4 but with my last oven i used 6 (ovens vary and this one is hotter on 4 than the last one). and i weigh the joint and for lamb i give it 20 minutes per pound - i find it impossible to work out the timing in metric. I also cover the joint with mint and wrap in foil. when the time is up i take it out and with a very sharp knife carve down to the bone. if it seems cooked i take it out to rest. if not i give it another twenty minutes - but i dont put the veg on until i am sure the lamb is near enough cooked. if you keep the lamb covered in foil when you take it out it keeps hot but rests enough. meanwhile you can make the gravy.
if you have the heat too low when cooking it all you are doing is drying it out. think like sundrying - it doesnt cook it - it just leaches all the moisture out. very very low heat when cooking works if the joint is covered in moisture (stock or water) but if there is no moisture then it just drys out.

BeenieCat

meritaten wrote: »

beenie - the gas setting i use is about 4 but with my last oven i used 6 (ovens vary and this one is hotter on 4 than the last one). and i weigh the joint and for lamb i give it 20 minutes per pound - i find it impossible to work out the timing in metric. I also cover the joint with mint and wrap in foil. when the time is up i take it out and with a very sharp knife carve down to the bone. if it seems cooked i take it out to rest. if not i give it another twenty minutes - but i dont put the veg on until i am sure the lamb is near enough cooked. if you keep the lamb covered in foil when you take it out it keeps hot but rests enough. meanwhile you can make the gravy.
if you have the heat too low when cooking it all you are doing is drying it out. think like sundrying - it doesnt cook it - it just leaches all the moisture out. very very low heat when cooking works if the joint is covered in moisture (stock or water) but if there is no moisture then it just drys out.

Ahh thank you that makes sense :doh: I did have it on lowest but figured it'd take all day so i turned it up to Gas 3 for the most part.

But my dilemma came when i wanted to put the roasties in because i have the oven on high for them? I took the lamb out, put oven on gas 9 and heated the oil in the tray for roasties and then turned it down to about gas 6 and put the lamb back in (thinking this wouldv just crisp the skin)? But i thought i might ruin it so took it out as it was done anyway tbh.

hotcookie101

Well the 2nd leg of lamb was yummy :j Not rancid at all (although I did spend ages sniffing it going "no thats just normal lamb smell isnt it?!")
Studded it with garlic and rosemary, lay it on a bed of woody rosemary twigs, thyme and a bulb of garlic chopped in half
Cooked it for 30mins at top whack, then dropped to 180 for an hour (was only a 2kg one so 15mins/500g) with onions parsnips and carrots around it for the hour, spuds went in with 30mins left (they were already nearly completely cooked from the disaster the day before-luckily I hadn't enough room in tray around the lamb so they were done in seperate tin in goose fat so not ruined:beer:)
Then took lamb out to rest for 20 mins, made gravy with a bit of flour, red wine, redcurrant jelly and a little stock, and we had it with green beans too. Was cooked perfectly-pink in the middle &VERY VERY yummy, and restored our faith in lamb :j:j
Now just got to figure out what to do with all the leftover meat (well 700g of leftover meat :T) thinking curry for tonight and a shepherds pie for the freezer

zippychick

Really glad the second one was ok HC! I am doing a victory dance for you

Leftover lamb for inspiration x

hotcookie101

Thanks will have a look through that later for next time
Its all sorted now I made retro curry (its a dairy book of home cooking recipe-proper old skool 1970s style pub curry, not that I ever had a curry in the pub in 1970s-wasn't really pub eating age-born in 78!! ) which will go into freezer and then shepherds pie, following the economy gastronomy recipe (but adding mushrooms too) which tastes AMAZING, and there is one pie for us for tonight, and a bagful of sauce for the freezer :T
Am very pleased anyway, would have preferred not to have had the yuckiness of the 1st one, but 2nd one was yum yum

jackie_w

hello everyone,

Ive got a leg of lamb which I want to cook tomorrow, but, im afraid ive never cooked lamb before.

Can anyone give me any tips?

Its quite a big leg so there will be quite a bit of meat leftover (I hope), I was wondering if I would be able to cut the rest of the meat off the bone, and use it in a caserolle, but, how would I be able to do this if the meat has already been cooked? Can I cook it twice?

Jackie x

flipperOSN

We quite often get a lamb shoulder and turn the leftovers into curry/soup. I've never had a problem with cooking it twice. My hubby cooks it with some garlic slices under the skin and rosemary. Taking the instructions straight from my good housekeeping book:

Medium: 25 mins per 450g/1lb plus 25 mins. 70-75C/160-170F
Well Done: 30 mins per 450g/1lb plus 30 mins. 70-80C/170-175F.

zippychick

Hi Jackie:j

There is a whole thread about leg of lamb, which should offer you plenty of help and suggestion

Leftover lamb should also give you plenty of ideas for the leftover meat

I'll merge this with the first link later on .

Thanks:A
Zip