Possible to save my lamb roast? help!

trying-very-trying

squeaky wrote: »

An alternative is to put it into the microwave.
They tend to cook from the inside out.

I don't disagree with putting it in the microwave, but the idea that it cooks from the inside out, I would argue with. That's what they used to say when microwaves first came out, but it isn't true. Have you never taken out a pie that's cooked all over until you get into the middle

ampersand

What a pity to cover the lovely skin on a lamb roast!
Yes, always - rosemary underneath and garlic cloves sliced and 'pocketed' through slits made in the skin, then a slosh of olive oil and a crisping scatter of salt over the skin.
You can do the 'high' 10-15 mins at the end, rather the beginning(there are two Schools of Thought on this anyway - so don't worry).
Don't deny yourselves Yorkshires either - not Traditional?
They're great with all roasts.
Hope you have a lovely Welcome Back dinner for The Dear One - and the littlies can take a little gruel in the meantime.
Bon appetit!

the_other_mce

Hi - the lamb will cook quicker if you slice it and spread it on a baking tray for about 10-15 minutes. Keep an eye on it though as you won't want it overcooked. Alternatively you could try boiling it in the gravy - that's always lovely!!
Enjoy your meal!!

squeaky

That depends on...

• Which foodstuff it is

• How you lay out the food in the microwave (as per instructions in the book)

• How often you change its position (or stir it) (again as per the book)

the_other_mce

I meant to add - cook the slices at 180/190' but for some reason I can't edit my post!!

icandream

I just wanted to say a huge thank you. We've just had a wonderful roast, and the lamb was lovely, but wouldn't have been without the advice. Even the littleuns loved it, and wanted extra helpings!
Funnily enough, one of them asked where the yorkshire's were and I was explaining that it's not 'traditional' to have yorkshires with lamb! Next time I will do them anyway, so thanks for that Ampersand. I'd covered it, because I've always loved leg of lamb (which I cooked uncovered) but picked the shoulder as it was cheaper. However, I remember cooking shoulder some years ago and never touching it again as it was so fatty. But Mr Oliver made me think it was possible if I cooked under foil. Won't make that mistake again! Dunno how his worked.
Boiling in the gravy is something an aunt of mine did years ago and it was always delicious, but I've never been quite sure just how to do it.
Thanks peeps. Huge thanks. I can't tell you how much the support meant. x

ampersand

Yes - re:sliced roast meats in gravy.
My grandmother did this by slicing however many onions this or that thickly and starting them in a large frying pan. Any meat fat or olive oil will do - not masses.
As they begin to brown, add in gravy(or, failing its glorious leftoverness, The Artificial Other We Do Not Name) then submerge your sliced meat and let the whole gently simmer. In go other bits and bobs as you wish, or need, to use up. Leave it alone for a bit to let all become a unique and harmonious paysan joy - this dish will never be the same twice. Take rice, salad or go with any conventional tatie recipe.#
Sooooo scrummy, soooo MSer.

witchmabel

Glad it all turned out well in the end. Funnily enough I did this one yesterday too - exactly as the recipe, put it in on 160 rather than 170 (as the recipe said) 'cos it's a fan oven. Four hours later superbly tender meat and a bone that just twisted out cleanly. It really was lovely.

I wonder if the oven temperatures were all properly converted - I always think of 170 as roughly Gas 5, not 3 as the recipe said - so that might have been the problem - particularly as you said the higher temperature helped.

Just a thought.

Witch M

mary43

Glad it all turned out alright for you. Just goes to show...........no problem that can't be solved....................:j

Stephen_Leak

icandream wrote: »

Funnily enough, one of them asked where the yorkshire's were and I was explaining that it's not 'traditional' to have yorkshires with lamb!

They have sheep (usually Swaledales, a hardy hill breed) in Yorkshire. They also have YP's for dessert.