Roasting a Leg of Lamb
Discussion
yes or about 55 mins per kilo (you have 2kg)
Normally brown for 20mins at 200c (gas6) then turn down to 180 (gas4) and roast for 1 3/4 hours.
Edited to add. I can't believe I just replied to this. But I do like my Lamb
And I'm not even Welsh 
>> Edited by FourWheelDrift on Sunday 19th December 11:25
Normally brown for 20mins at 200c (gas6) then turn down to 180 (gas4) and roast for 1 3/4 hours.
Edited to add. I can't believe I just replied to this. But I do like my Lamb
And I'm not even Welsh >> Edited by FourWheelDrift on Sunday 19th December 11:25
And don't forget to take it out and let it "rest" before carving. About 10-20 minutes on a plate (under foil with a tea towel over it) should do it.
And if you like garlic, get a V sharp pointy knife, stab lamb all over, and insert a piece into each slit. Use as much or as little as you like (mine's known as roast garlic with lamb...)
And if you like garlic, get a V sharp pointy knife, stab lamb all over, and insert a piece into each slit. Use as much or as little as you like (mine's known as roast garlic with lamb...)
As per already mentioned, depends how pink you like it. Generally 20 mins a pound plus 20 but also how hot your oven actually gets and what shelf its on. Carve very thin.
Garlic in a defo. Also make up a glaze out of honey, teriyaki, lemon, fresh chopped rosmary and brush on. May need to add a little water to the pan to stop the sauce burning in the tin.
To go with it.........take half a tin of mustard powder and throw in some mixed herbs. Make sure the mustard is made up as per instructions and not lumpy then gradually mix in more water until its runny to around a couple of pints. Add herbs and stock from the lamb and boil for 30 mins. Takes the heat out of the mustard and leaves a very nice tatse. You could add some carrots. They taste superb done this way.
Par boil spuds and rough up in the saucepan or collinder, take's practice so do more spuds than you need as some will break up too much. Then roast with the lamb on a lower shelf. Should crisp up a treat.
Gues what we are having today as well:drool:
Garlic in a defo. Also make up a glaze out of honey, teriyaki, lemon, fresh chopped rosmary and brush on. May need to add a little water to the pan to stop the sauce burning in the tin.
To go with it.........take half a tin of mustard powder and throw in some mixed herbs. Make sure the mustard is made up as per instructions and not lumpy then gradually mix in more water until its runny to around a couple of pints. Add herbs and stock from the lamb and boil for 30 mins. Takes the heat out of the mustard and leaves a very nice tatse. You could add some carrots. They taste superb done this way.
Par boil spuds and rough up in the saucepan or collinder, take's practice so do more spuds than you need as some will break up too much. Then roast with the lamb on a lower shelf. Should crisp up a treat.
Gues what we are having today as well:drool:
If you really want a good stock the take a bottle of red, pour it in a pan (crying shame but worth it). Roughly chop up a hand full o shallots. usual herbs in bunches and garlic and a few stock cubes. Simmer very slowly untill a few cup fulls are left. Force it through a sieve. That is squash it all through with a back of a spoon to get the juices out and add to the gravey.
rushdriver said:
Do I cover it?
John
For the first thirty mins yes.
You could try this:
Chop some veggies (carrots, onions, leeks, parsnips, swede, maybe a clove of garlic or two) into 1-inch chunks and put in a bowl with a couple of tablespoons of olive oil, sea salt, black pepper, and some chopped thyme or rosemary. Mix well and put into teh roasting tin; set the lamb on top.
optional: bash some garlic in a mortar and pestle with some sea salt and rub over the skin.
Cook for 30 mins on gas 6, remove the foil and reduce to gas 4 for the remainder of the time (total time 20mins/lb plus 20mins for pink, which lamb should be)
The veggies act as a trivet and let the lamb roast as opposed to stew. The fat will drip onto teh veggies and they will roast lovely. When it's done, take the lamb out to rest and keep the veggies warm.
Mash the onion and garlic into the juices and you've got teh basis of an absolutely killer gravy.
Enjoy with a good claret
jmorgan said:
I used to use the veggies as a trivit all the time. Sort of gone the other way now. Personal choice but the vegges don't half tatse superb and make for a cracking stock for the gravey.
Bird is going to get done that way on christmas day. Alomg with a few onions and celery.
Ooooooh
putting wedges of lemon into the cavity is a trick I picked up a while ago - they steam and flavour the meat from the inside.
God, I'm hungry now...
loaf said:
I used to use the veggies as a trivit all the time. Sort of gone the other way now. Personal choice but the vegges don't half tatse superb and make for a cracking stock for the gravey.
Bird is going to get done that way on christmas day. Alomg with a few onions and celery.
Ooooooh
putting wedges of lemon into the cavity is a trick I picked up a while ago - they steam and flavour the meat from the inside.
God, I'm hungry now...
Try this its something I found in the Sainsbury’s Magazine
Roast Chicken with red onion, thyme & Garlic
Ingredients
Chicken (size depends on how many to serve)
2 tablespoons Olive oil (use as much as you like)
1 large red onion cut into wedges through the root (I usually use 2)
1 large lemon (I use 2)
6 cloves of garlic (no need to peel them)
1 table spoon fresh thyme leaves, plus a few sprigs
salt & freshly ground black pepper
pour some olive oil in your roasting pan and toss the onion, lemon & garlic in the oil. Push to the side and place the chicken in the middle. Brush the skin with some more olive oil, season well with salt, pepper and then scatter the thyme over everything.
I also put a wedge of onion inside the chicken along with a wedge of lemon and a clove or garlic. Cook as normal, I just follow the instructions that come with the chicken.
I cooked this for my parents last week and as I usually don’t carve chicken (I buy a small one and put the hole chicken on my plate) I asked my dad to carve. He said he had problems carving it as the meat was just falling off the bone.
This is great and its no real effort as all you are really doing is just adding a couple of ingredients to the roast
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