Defrosting Leg of Lamb

unitedlad

Need a bit of advice please.

I've had my 1kg Leg of Lamb defrosting in the fridge for about 20 hours, and it's still not completely thawed. Still frozen in parts.

Could I cook it now in the oven? If so- how much longer would it take to cook?

themull1

i have cooked mine from frozen before, i would say probably half an hour longer if partially defrosted, but you need to check it and cook for longer if necessary.

lindseykim13

If i ever have anything slightly frozen still i pop it in the oven while it is preheating- if figure that by the time the oven has got up to temp it would have defrosted so start timing from then.

valk_scot

Must say I don't defrost meat in the fridge during the winter months, I just leave it on the worksurface, covered of course. My kitchen isn't heated and it still takes most of a full 24 hours to defrost a chunk of meat. If I want it faster than that I put it on a metal mesh cake cooling tray, the contact with the metal and the airflow underneath helps things defrost faster.

meritaten

lol - funnily enough my son asked me how to cook a leg of lamb from frozen just this afternoon! except he texted 'how do you cook leg of lamp'?
I asked him the wieght and he said' ' dunno, havent bought it yet'! rofl!

I would give it another twenty mins to half hour more than normal if its mostly defrosted. allow half hour resting time, then if its not cooked enough you can bung it back in for twenty mins!

Nicki

valk_scot wrote: »

Must say I don't defrost meat in the fridge during the winter months, I just leave it on the worksurface, covered of course. My kitchen isn't heated and it still takes most of a full 24 hours to defrost a chunk of meat. If I want it faster than that I put it on a metal mesh cake cooling tray, the contact with the metal and the airflow underneath helps things defrost faster.

I stick my frozen meat in a bowl of cold water to defrost, which works really well and is much faster than just leaving it on the worktop.

Not hot water though as that apparently is a food hygiene risk.

CRISPIANNE3

We never have a problem. A few years ago while visiting Dartmoor we saw a sheep with her youngsters. She looked so proud and came over to us with her offspring. Since that day I have not touched lamb.

paulwellerfan

Crisp you aint helping the op though are you.

any how, even though it would not be my prefered cooking method ( cooking from frozen ) i have never heard of any one dying from under cooked lamb.
However i would go with the defrosting method in the sink if needs must.

meritaten

paulwellerfan wrote: »

Crisp you aint helping the op though are you.

any how, even though it would not be my prefered cooking method ( cooking from frozen ) i have never heard of any one dying from under cooked lamb.
However i would go with the defrosting method in the sink if needs must.

if you look in the freezer of supermarkets how many meals are 'best cooked from frozen'? including the lamb shanks? I wouldnt do it with poultry or pork, but red meats will cook from frozen (raw) just fine! Honestly, been doing it for donkeys years and never had a prob.