Advice needed - reheating lamb?

SomersetPrincess

HI all, just a long shot for some help. I cooked a lamb joint in the oven a few weeks ago and froze the whole joint once it was cooked. I have now defrosted this for Sunday tea today but OH wont eat it cold. Any ideas how to best reheat it without killing it? Only thing I could think of was zapping in the microwave, but not sure if this is best? I have a slow cooker too and wondered if this would work if I heated it on low.

Thanks in advance!!

AussieLass

I don't really know a answer. I have never been able to bring myself to buy lamb, veal.....anything baby. I just can't do it. I expect you could pop in in a dish and cover with alfoil and reheat it gently in the oven though.

MommaCC

If you are having another roast, you could slice the lamb when cold, then add slices to gravey as it is cooking. I used to use this trick when my brother in law came for dinner. We eat our beef rare, he prefers it well done, and so would just brown it of in the gravy - he would always comment on the wonderful texture of my beef!

AussieLass - The Lamb that you buy in this country is actually mutton, but just called "Lamb". Misleading though.

squeaky

Warming it up in the gravy helps. Slice it, make your gravy in a saucepan big enough to hold the slices, sink them into the gravy and warm though. You need to heat them thoroughly - to above 70C - so make your gravy a tiny bit thinner than usual so you can bring the temp up to a boil for the last couple of minutes without turning your gravy into sludge.

Note to self: learn to type faster

SomersetPrincess

Thanks guys did this last night and it was yummy!!! Just realised I am now a "regular" moneysaver too - woohoo!!!

squeaky

Chatterbox

SomersetPrincess

LOL Sqeaks! "Hello Pot, this is Kettle. You're black" springs to mind :-)

squeaky

<innocent look> Who me?

Pal

MommaCC wrote:

AussieLass - The lamb that you buy in this country is actually mutton, but just called "Lamb". Misleading though.

What country are you talking about? Most sheep meat sold in the UK is less than a year old, often less than 6 months old, which is why it doesn't taste of much. Less than a year old is still technically "lamb".

Mutton is a sheep more than two years old and can taste fantastic- much better than lamb, but it is rarely sold because most people associate mutton with the phrase "dressed as lamb" and so turn their noses up.

A sheep that is 1-2 years is usually called a hogget. I can get hogget at my local farmshop and it is fantastic, although they do insist on labelling it "mutton".

As for reheating lamb joints, cooking it then freezing seems an odd way to do it. Why not just cook it when you need it? Surely it is never going to be as good as freshly cooked, or is it? ????

Personally I would have recooked the meat to make Mossaka, shepperds pie etc. Yum!

SomersetPrincess

HI Pal I bought 2 large lamb roasts at the farmers market and only ate one at the time. We didnt get round to deciding we didnt want the other until a few days after buying and I had always been told to freeze fresh meat on day of pruchae. So I cooked the whole thing and refroze it. We couldnt tell it had been cooked, frozem and defortsed at all - was delicious! Had half of it as a roast dinner and the rest as a shepherds pie - yum!

AussieLass

SomersetPrincess wrote:

Thanks guys did this last night and it was yummy!!! Just realised I am now a "regular" moneysaver too - woohoo!!!

I'm "regular" too now. :j