Lamb or Pork??

jovichick123

Hi all,

I am unsure what to cook for Easter Sunday dinner. I have narrowed it down to between Roast Lamb or Pork... Problem is, I have never cooked either - I usually cook Chicken/Beef. Is one easier to cook than the other and which joint should I go for?

Any advice would be much appreciated!

Ta,

Sarah x

smitty2702

Ooh I love a leg of lamb, I bung it in my slow cooker and leave it all day, get my veggies pre-prepared and potatoes thus leaving me the day to spend time with the kids and just serve it with minty mash and mixed veg. its not a fancy dinner like others do at easter but for me it works!!

Claire

Queenie

If you want to be traditional, then it's roast lamb for Easter (spring lamb!).

Both are as simple to cook as the other. The only difference is in the cooking times.

I don't work in metric, but for Lamb it's 20-25 mins per lb plus 20mins extra and for pork it's 25-30 mins per lb plus 25 mins extra.

With lamb I like to rub the skin with a garlic clove and sprinkle on some rosemary.

Ideal cuts of Lamb would be:-
whole or half leg
Whole or half shoulder

Pork:-
whole or half leg
whole or half shoulder

Do try to consider how you will use up any left overs too. If you go for lamb on the bone, you can use the bone to make stock with.

Both meats are quite greasy/fatty so consider saving the dripping (the white fat) and using the meat juices for the gravy.

Three_Dancing_Dragons

Don't have recipe, but remember description of lamb cooked in half a glass of port in a barely warm oven for several hours that sounded like it would transfer to a slow cooker.

littlekitten

I'd go for lamb ... (but I'm biased as Idon't eat pork)

But as even I've managed to roast a half shoulder of lamb successfully (and it was even edible!!!!) it really is quite easy. I just cleanned it, basted with a little olive oil and bunged it in the oven .. after about an hour I put some foil over the top so it wouldn't dry out.

You might also want to offer some mint sauce when you serve it as thats delicious with lamb

xx

jovichick123

Thanks all,

Lamb it is then! If I get a half shoulder, will this be enough for three hungry mouths with some left over for saving? I am thinking of making Irish Stew on Mon so will need enough for this...

Thanks again,

Sarah xx

Queenie

Depends on the weight of that half shoulder, Sarah. If it's bone in (which it probably is) then you need to allow 8-12oz per person.

If it's been boned then you allow 6-8oz per person. Always handy to know when you are gauging what size joint to buy. HTH

Debt_Free_Chick

Queenie wrote: »

If you want to be traditional, then it's roast lamb for Easter (spring lamb!).

Agreed - but only if you can find genuine Spring lamb

Most people will buy from a supermarket and get NZ lamb which is months old :mad:

COOLTRIKERCHICK

oooooo yes lamb.....:D .. i love lamb.........

but its got to be welsh/british......none of the new zealand stuff.....

as imo.. its one of the naturally reared meat there is.....

no barn reared or forced feed..... or intensively farmed..
.( like a lot of pork you get in supermarkets etc)

but we have got beef for this weekend......as thats what i got in the freezer.....