Breast of lamb cooking time

[mattdaniels]

I've got a small (200g ish) rolled stuffed breast of lamb to cook tonight for the gf. She doesn't like her lamb pink. Any ideas how long to cook it for?

[Big Al.]

We eat this joint of Lamb on a regular basis, IOHO it's bloody tasty and succulent.

Not sure of the weight but physical size is about 3" dia X 4" long so would guess about 200g

Well we also don't like red lamb but do not like it dry...

So 180 Degs (fan assisted or 200 normal) for about 1-1/2 hours.

HTH.

[mattdaniels]

Thanks for the suggestion. It is quite a small piece of meat. It was about the dimensions you've posted and the label says 465g, but she won't eat all that so I've cut it in half. I was thinking about an hour ish plus resting so what you've suggested sounds reasonable to me.

Do you cover it to stop the stuffing burning, or set it on a trivet or anything other than whack it in a pan?

Edited by mattdaniels on Saturday 12th November 16:14

[Big Al.]

You say Stuffed? I was referring too non stuffed (plain) BOL, so an hour plus resting would be fine IMHO.

Mrs Big Al. puts joint straight into a roasting pan about 1/2 hour in pops in the tatties/parsnips (par boiled) around joint and let them cook with perhaps a little more veg oil for the remaining time.

Enjoy.

[mattdaniels]

does she have a sister?

Will report back in the dinner thread tonight with the results, thanks v. much.

[Big Al.]

No Matt, I get enough grief for two from one!

[mattdaniels]

I can't lie, she didn't like it. I turned it in to some sort of grease fest.

Still, feck it, my steak was fab.

[N Dentressangle]

You need to cook breast of lamb for ages, until the fat renders out. It's not that nice otherwise. There's a good recipe about halfway down this page from Don:

http://www.pistonheads.com/gassing/topic.asp?h=0&a...

[mattdaniels]

Did my best with the lamb. Was quite greasy TBH. Need tips on it. I only usually cook boys meat!











How can I persuade her to like steak???

[Mobile Chicane]

N Dentressangle said:

You need to cook breast of lamb for ages, until the fat renders out. It's not that nice otherwise. There's a good recipe about halfway down this page from Don:

http://www.pistonheads.com/gassing/topic.asp?h=0&a...

Totally agree.

Long and low, with a trivet to raise the meat above the fat that will render out.

Rather than buy a joint ready 'stuffed' with doughy crap, I'd make my own. Try an onion sweated in olive oil, a few cloves of crushed garlic, big fat juicy sultanas, toasted pine nuts and a waft of cinnamon for a North African treatment.

Perfect for the slow cooker, with a blast in the oven to crisp the skin at the end.

[Big Al.]

Sorry she didn't like your meal.

Must admit we've never eaten it as a stand alone meat, like you would a steak we only have it as a roast with all the trimmings. We also never buy the stuffed ones, heat has trouble getting through all that stuffing and usually oozes out during the cooking.

Agree about the stuffing, make it up separately and cook it in a separate tray.

You say your GF doesn't like steak, is it the look or taste that doesn't float here boat.

You could always cut said steak into strips, marinade in some Teriyaki sauce and do a quick stir fry. Cooking it that way it will give the steak strips a slight glaze and give them a slightly sweeter flavour.