help with Lamb please.

[nicky.mattsson]

Hi all.

The wife has invited her nan around for sunday dinner. I have a nice leg of lamb that i want to slow cook in my slow cooker, not oven.

I had a tried a meal a while ago that used Guinness and it was lovely, can anybody help?

Can i just use a normal slow cook recipe and replace the stock or water with Guinness?

Nick

[madbadger]

Normally with a stew you can simply replace any water with beer or wine with the same volume. You will probably need to tweak the seasoning but otherwise no problem.

[nicky.mattsson]

Thanks for that, its not a stew though just slow cooked. I was thinking of this recipe:

http://www.slowcookerrecipes.org.uk/leg_of_lamb_re...

But replacing some of the Stock with Guinness.

[madbadger]

Looks great! I'd omit the soy sauce as well as the stock and just make sure the volume is the same.

[dcw@pr]

recipe said:

When purchasing your lamb, be sure it is a bright color and not dark or dull. This will ensure freshness.

That's 'interesting' advice on buying meat

[Plotloss]

dcw@pr said:

recipe said:

When purchasing your lamb, be sure it is a bright color and not dark or dull. This will ensure freshness.

That's 'interesting' advice on buying meat

Especially lamb.

Which should look a bit manky.

[escargot]

replace stock with beer or whatever, also make sure you add garlic and rosemary.

I find it can be a little bit bitter with just guiness so to combat this, add some redcurrant jam/jelly (a couple of teaspoons should do it).

Rubbery.

[nicky.mattsson]

Plotloss said:

dcw@pr said:

recipe said:

When purchasing your lamb, be sure it is a bright color and not dark or dull. This will ensure freshness.

That's 'interesting' advice on buying meat

Especially lamb.

Which should look a bit manky.

Yeah i thought that, bit wierd.

escargot said:

replace stock with beer or whatever, also make sure you add garlic and rosemary.

I find it can be a little bit bitter with just guiness so to combat this, add some redcurrant jam/jelly (a couple of teaspoons should do it).

Rubbery.

Cheers for that, i will try.

[Soovy]

I've got my nan round this weekend as well.

[Petrol Only]

Soovy said:

I've got my nan round this weekend as well.

Akbars in Sheffield/Rotherham?

[Shaw Tarse]

Could I suggest adding anchovies?
Spike the lamb with a knife & poke some anchovies in, you can also add rosemary and/or garlic.

[pad58]

dcw@pr said:

recipe said:

When purchasing your lamb, be sure it is a bright color and not dark or dull. This will ensure freshness.

That's 'interesting' advice on buying meat

Intresting what you said this bright colour you mentioned, yes it will be lamb, but i don't think it will taste
any better than the darker meat, the supermarkets love the bright meat it sells well.
Get to know a butcher, he will educate .

[anonymous-user]

Indeed - get to know a good independant butcher - he'll tell you how to spot a good piece of meat - and I'm betting a 'bright colour' will not feature heavily in his articulation....

'Bright' with meat normally means 'injected with lots of water' or 'for sale at Tesco' or both, because it normally is there, and most other supermarkets..

[dcw@pr]

i'm guessing you two aren't big on sarcasm?

[Simpo Two]

Even I know that red meat has to be hung so that it starts to break down and gets more tender and flavoursome. I'm not a foodie and buy steak from the supermarket, but I usually leave it in the fridge for a few days until the red just starts to run to brown.

[oldbanger]

had ham said:

Indeed - get to know a good independant butcher - he'll tell you how to spot a good piece of meat - and I'm betting a 'bright colour' will not feature heavily in his articulation....

'Bright' with meat normally means 'injected with lots of water' or 'for sale at Tesco' or both, because it normally is there, and most other supermarkets..

Or I have suspected sometimes it means actally dyed red.

[oldbanger]

Not quite what you were asking bu this is the most lovely lamb recipe I have ever tried. I suspect it would work well in a slow cooker.
http://www.cookitsimply.com/recipe-0010-01276s3.ht...

[calibrax]

Red meat when very fresh is quite tough. Over time the enzymes in the meat break down the muscle tissue and make it much more tender. That's why supermarkets charge much more for "21 day aged beef" etc.

[nicky.mattsson]

When i first met my wife she was so engulfed in the supermarket lie that if the meat we were buyng was not the redest of the red she refused to eat it. We went to Gran Canaria a few years ago, when she saw the meat on the display counter she went mad, it wasnt bright red, it was dark. She said she wouldnt touch any red red meat the whole holiday...... almost 7 years later and she is fully converted. From the gilr who thought chips and curry sauce was exotic to a proper foody who tries anything.

It all stems from her parents, the two biggest worriers (sp) in the world, you know the type that think if food has a sell by date of the 1st, at 00:01 on the 2nd it goes in the bin because its of and you will almost certainly die if you eat it! Drives me mad!