Lamb shoulder

newleaf

mrbadexample wrote: »

Please bring your fancy blowtorch for about 2pm. Oh, and some mint sauce if you have some! :beer:

Oh, you're eating early Well I s'pose it allows more time for [STRIKE]drinking[/STRIKE] digestion.
Unfortunately, my friend has broken her leg rather badly and I've volunteered to clean out her chicken run tomorrow afternoon. Tsk!

Think of me, won't you?

Re cooking time, you already know that I just do stuff until it looks right, so I am no help at all, soz

mrbadexample

newleaf wrote: »

Oh, you're eating early

Well, it'll be sometime between 2-7pm, all being well.

Have fun with the chickens. :A

gizmo111

If I'm slow roasting something I wrap it in foil and cook hig for about 20 mins and then turn it down and cook for a while and then last half hour take foil off and let it crisp up. To get the juices out of the foil for the roasties I poke holes in the bottom of the foil so it goes into the pan, and the meat is beautifully tender and moist cos it kind of steams in the foil. For the peice of meat you have I would do half hour on 220 turn down to 160 for about 3 hours and then up to 190 for last bit with foil off, then cover with foil and rest for 20 mins or so.

mrbadexample

gizmo111 wrote: »

If I'm slow roasting something I wrap it in foil and cook hig for about 20 mins and then turn it down and cook for a while and then last half hour take foil off and let it crisp up. To get the juices out of the foil for the roasties I poke holes in the bottom of the foil so it goes into the pan, and the meat is beautifully tender and moist cos it kind of steams in the foil. For the peice of meat you have I would do half hour on 220 turn down to 160 for about 3 hours and then up to 190 for last bit with foil off, then cover with foil and rest for 20 mins or so.

Ok, that sounds good. How do I check to see if it's done? I know how to check a cake, but I suspect it might be different. :whistle:

gizmo111

mrbadexample wrote: »

Ok, that sounds good. How do I check to see if it's done? I know how to check a cake, but I suspect it might be different. :whistle:

Well its similar - stick a fork in and see if the juices run clear, the best way of course is to cut a small slice off and taste it, but it does have consequences - I did this many years ago with belly pork whilst pregnant and ended up with no crackling to dish up (which is the whole point of belly pork) and feeling more than a little sick!

mrbadexample

Right, I'm going to test this now:



It's not very easy getting the topping right using the grill. It would be better if I had a blowtorch.

Edit: That was ace!

newleaf

Hmmm. Not got a friend with a blow torch? (apart from me, of course).

greenbee

mrbadexample wrote: »

Right, I'm going to test this now:



It's not very easy getting the topping right using the grill. It would be better if I had a blowtorch.

Edit: That was ace!

Personally I find the blow torch harder - I end up with more burnt bits than under the grill.

Bear in mind that if you do want a blow torch, you don't need a special cooks' one. The ones we were given on a course a few years ago were ordinary DIY ones

Kimitatsu

Creme brulees look fab :T:T

I have a fancy blow torch too - it was given to me as a present and being honest cost per usage is stupidly high as I use it very little! Its another one of those "gadgets" which always seem a good idea.......

mrbadexample

No wonder I couldn't find my thread - I've been merged again.

Triffic. I don't know why I bother. Have fun trying to link this one Rikki.