help with cooking lamb

suzybloo

If I was cooking a full shoulder fillet I would sear it in a hot pan first to seal all the juices in, then remove but add to the juices in the pan thick chopped carrots, turnip and parsnip along with 8-10 little shallots or 3 larger onions chopped roughly, saut! for 5 mins then add a pint of lamb stock made from boullion, put meat in a roasting pan, pour over stock and veg. Cover with foil and slow cook in oven at 150-160 for 2-2.5 hours, take out and rest meat then thicken the gravy and veg with a wee drop corn flour mixed with water and serve with roast potatoes and Yorkshire pudding :-) looooovely!

mardatha

Will let you all know how I get on. I don't have a good record with cooking lol- things tend to go horribly wrong!! But you've all helped me a lot, ty xx

Living_proof

You mean you are hopelessly confused by all the conflicting tips and you are away to eat all your chocolate eclairs! I don't blame you.

mardatha

It was ok, but it gives me heartburn.

shammyjack

OK here is my take on this .

My preferred way is to seal it then flash cook on a high heat for 20-25 minutes then rest warm for at least 30 minutes .

Method 2 is to sear in a hot pan allow to cool and then roll it in many layers of cling film so you can tie it up like a Christmas Cracker but add a few leaves of rosemary and thyme plus a touch of finely grated garlic .

Place in a roasting tin or similar ( I use a large bread tin ) , cover with warm water and then poach it for about 6 to 8 hours in a very low oven or you could do it in a very low powered slow cooker .
Cooking like this will ensure it is very tender but still pink and juicy .