Slow Roast Lamb
Discussion
Hi Elster. I assume it is rolled? If so, I can recommend the following:
In a pestle and mortar grind a teaspoon of
Add the juice of half a lemon and some olive oil and mix to a paste. Rub it all over and in to the surface of your lamb and leave it over night in the fridge.
When you come to cook it, place it in a roasting tin with a chopped carrot and onion, a glass of red wine, some beef or chicken stock and cover with foil. Cook it for 2.5 hours on 140c and then remove the foil, add a little more water and turn the heat up for 35 minutes to crisp up the fat/skin.
Remove from the tin and let it rest for 30 minutes whilst you make the gravy fron the tin juices. There will be too much fat not to skim it off so I usually put it in a jug and leave it for ten miutes so that it rises to the top and you can skim.
I would serve it with roast potatoes, obviously! Also, maybe some braised carrots done in a stock and some greens, steamed probably.
After 30 minutes the meat should be very relaxed and tender and will carve very easily.
Let us know what you decide to do and don't forget the pictures!
In a pestle and mortar grind a teaspoon of
- cumin seed, or powder
- sea salt
- black pepper
- coriander seed
- mustard seeds
- half a tsp of chili powder or more if you like it hot
Add the juice of half a lemon and some olive oil and mix to a paste. Rub it all over and in to the surface of your lamb and leave it over night in the fridge.
When you come to cook it, place it in a roasting tin with a chopped carrot and onion, a glass of red wine, some beef or chicken stock and cover with foil. Cook it for 2.5 hours on 140c and then remove the foil, add a little more water and turn the heat up for 35 minutes to crisp up the fat/skin.
Remove from the tin and let it rest for 30 minutes whilst you make the gravy fron the tin juices. There will be too much fat not to skim it off so I usually put it in a jug and leave it for ten miutes so that it rises to the top and you can skim.
I would serve it with roast potatoes, obviously! Also, maybe some braised carrots done in a stock and some greens, steamed probably.
After 30 minutes the meat should be very relaxed and tender and will carve very easily.
Let us know what you decide to do and don't forget the pictures!
Edited by Pferdestarke on Saturday 16th January 16:20
Edited by Pferdestarke on Saturday 16th January 16:21
I like lamb the Kiwi way:
Stab the meat all over and fit the slots with chopped garlic and rosemary, roll it in seasoned plain flour, bung it in a roasting bag and roast for 4 hours on a low heat. The juices from the meat will form a lovely gravy in the bag.
Serve with sweet potatoes (the purple ones if you can get them) roasted in goose fat, and steamed asparagus.
Stab the meat all over and fit the slots with chopped garlic and rosemary, roll it in seasoned plain flour, bung it in a roasting bag and roast for 4 hours on a low heat. The juices from the meat will form a lovely gravy in the bag.
Serve with sweet potatoes (the purple ones if you can get them) roasted in goose fat, and steamed asparagus.
Mobile Chicane said:
I like lamb the Kiwi way:
Stab the meat all over and fit the slots with chopped garlic and rosemary, roll it in seasoned plain flour, bung it in a roasting bag and roast for 4 hours on a low heat. The juices from the meat will form a lovely gravy in the bag.
Serve with sweet potatoes (the purple ones if you can get them) roasted in goose fat, and steamed asparagus.
That sounds nice, but what is a roasting bag?Stab the meat all over and fit the slots with chopped garlic and rosemary, roll it in seasoned plain flour, bung it in a roasting bag and roast for 4 hours on a low heat. The juices from the meat will form a lovely gravy in the bag.
Serve with sweet potatoes (the purple ones if you can get them) roasted in goose fat, and steamed asparagus.
elster said:
Mobile Chicane said:
I like lamb the Kiwi way:
Stab the meat all over and fit the slots with chopped garlic and rosemary, roll it in seasoned plain flour, bung it in a roasting bag and roast for 4 hours on a low heat. The juices from the meat will form a lovely gravy in the bag.
Serve with sweet potatoes (the purple ones if you can get them) roasted in goose fat, and steamed asparagus.
That sounds nice, but what is a roasting bag?Stab the meat all over and fit the slots with chopped garlic and rosemary, roll it in seasoned plain flour, bung it in a roasting bag and roast for 4 hours on a low heat. The juices from the meat will form a lovely gravy in the bag.
Serve with sweet potatoes (the purple ones if you can get them) roasted in goose fat, and steamed asparagus.
Pferdestarke said:
Hi Elster. I assume it is rolled? If so, I can recommend the following:
In a pestle and mortar grind a teaspoon of
Add the juice of half a lemon and some olive oil and mix to a paste. Rub it all over and in to the surface of your lamb and leave it over night in the fridge.
When you come to cook it, place it in a roasting tin with a chopped carrot and onion, a glass of red wine, some beef or chicken stock and cover with foil. Cook it for 2.5 hours on 140c and then remove the foil, add a little more water and turn the heat up for 35 minutes to crisp up the fat/skin.
Remove from the tin and let it rest for 30 minutes whilst you make the gravy fron the tin juices. There will be too much fat not to skim it off so I usually put it in a jug and leave it for ten miutes so that it rises to the top and you can skim.
I would serve it with roast potatoes, obviously! Also, maybe some braised carrots done in a stock and some greens, steamed probably.
After 30 minutes the meat should be very relaxed and tender and will carve very easily.
Let us know what you decide to do and don't forget the pictures!
What he says on technique, but 110deg for 6 hours here (ours is on the bone though - our own sheep).In a pestle and mortar grind a teaspoon of
- cumin seed, or powder
- sea salt
- black pepper
- coriander seed
- mustard seeds
- half a tsp of chili powder or more if you like it hot
Add the juice of half a lemon and some olive oil and mix to a paste. Rub it all over and in to the surface of your lamb and leave it over night in the fridge.
When you come to cook it, place it in a roasting tin with a chopped carrot and onion, a glass of red wine, some beef or chicken stock and cover with foil. Cook it for 2.5 hours on 140c and then remove the foil, add a little more water and turn the heat up for 35 minutes to crisp up the fat/skin.
Remove from the tin and let it rest for 30 minutes whilst you make the gravy fron the tin juices. There will be too much fat not to skim it off so I usually put it in a jug and leave it for ten miutes so that it rises to the top and you can skim.
I would serve it with roast potatoes, obviously! Also, maybe some braised carrots done in a stock and some greens, steamed probably.
After 30 minutes the meat should be very relaxed and tender and will carve very easily.
Let us know what you decide to do and don't forget the pictures!
Edited by Pferdestarke on Saturday 16th January 16:20
Edited by Pferdestarke on Saturday 16th January 16:21
With bone-in shoulder, long and slow. Less so with boned.
We do our lamb shoulder with 'table food', couscous, rice, flatbreads and the like with pots of highly flavoured sauces to liven it up - chillis and spiced dips to add to the meat as required.
Slow roasted, you get the meat falling apart (thanks to the fat that lubricates it through the cooking process) so it's great for putting in the centre of the table and sharing.
Did this recently actually.
Oven on maximum heat whilst prepping.
Score the meat, lots of rosemary, garlic and seasoning - decent glug of olive oil. Double skin of tin foil on top. Bung it in the oven, drop it down to 150 and cook for 4 hours.
Once cooked, out of the tin, bin the rosemary, drain off the excess oil from the roasting tin & you should have a sticky black sauce on the bottom of the tin squuze out the garlics into the tray & dispose. Tablespoon of white flour, mixed in to make a sticky mess, a pint of stock, dash of vinegar & red wine & reduce down
Fresh mint, cut up finely, capers cut up & tossed with mint, chuck into the roasting tray wilst reducing.
Serve with potato, swede & parsnip smash.
Probably the best bit of lamb I have ever had.
Oven on maximum heat whilst prepping.
Score the meat, lots of rosemary, garlic and seasoning - decent glug of olive oil. Double skin of tin foil on top. Bung it in the oven, drop it down to 150 and cook for 4 hours.
Once cooked, out of the tin, bin the rosemary, drain off the excess oil from the roasting tin & you should have a sticky black sauce on the bottom of the tin squuze out the garlics into the tray & dispose. Tablespoon of white flour, mixed in to make a sticky mess, a pint of stock, dash of vinegar & red wine & reduce down
Fresh mint, cut up finely, capers cut up & tossed with mint, chuck into the roasting tray wilst reducing.
Serve with potato, swede & parsnip smash.
Probably the best bit of lamb I have ever had.
-C- said:
Did this recently actually.
Oven on maximum heat whilst prepping.
Score the meat, lots of rosemary, garlic and seasoning - decent glug of olive oil. Double skin of tin foil on top. Bung it in the oven, drop it down to 150 and cook for 4 hours.
Once cooked, out of the tin, bin the rosemary, drain off the excess oil from the roasting tin & you should have a sticky black sauce on the bottom of the tin squuze out the garlics into the tray & dispose. Tablespoon of white flour, mixed in to make a sticky mess, a pint of stock, dash of vinegar & red wine & reduce down
Fresh mint, cut up finely, capers cut up & tossed with mint, chuck into the roasting tray wilst reducing.
Serve with potato, swede & parsnip smash.
Probably the best bit of lamb I have ever had.
Well done Jamie Oliver!!Oven on maximum heat whilst prepping.
Score the meat, lots of rosemary, garlic and seasoning - decent glug of olive oil. Double skin of tin foil on top. Bung it in the oven, drop it down to 150 and cook for 4 hours.
Once cooked, out of the tin, bin the rosemary, drain off the excess oil from the roasting tin & you should have a sticky black sauce on the bottom of the tin squuze out the garlics into the tray & dispose. Tablespoon of white flour, mixed in to make a sticky mess, a pint of stock, dash of vinegar & red wine & reduce down
Fresh mint, cut up finely, capers cut up & tossed with mint, chuck into the roasting tray wilst reducing.
Serve with potato, swede & parsnip smash.
Probably the best bit of lamb I have ever had.
It is a good way to do it though.
Mark Benson said:
Pferdestarke said:
Hi Elster. I assume it is rolled? If so, I can recommend the following:
In a pestle and mortar grind a teaspoon of
Add the juice of half a lemon and some olive oil and mix to a paste. Rub it all over and in to the surface of your lamb and leave it over night in the fridge.
When you come to cook it, place it in a roasting tin with a chopped carrot and onion, a glass of red wine, some beef or chicken stock and cover with foil. Cook it for 2.5 hours on 140c and then remove the foil, add a little more water and turn the heat up for 35 minutes to crisp up the fat/skin.
Remove from the tin and let it rest for 30 minutes whilst you make the gravy fron the tin juices. There will be too much fat not to skim it off so I usually put it in a jug and leave it for ten miutes so that it rises to the top and you can skim.
I would serve it with roast potatoes, obviously! Also, maybe some braised carrots done in a stock and some greens, steamed probably.
After 30 minutes the meat should be very relaxed and tender and will carve very easily.
Let us know what you decide to do and don't forget the pictures!
What he says on technique, but 110deg for 6 hours here (ours is on the bone though - our own sheep).In a pestle and mortar grind a teaspoon of
- cumin seed, or powder
- sea salt
- black pepper
- coriander seed
- mustard seeds
- half a tsp of chili powder or more if you like it hot
Add the juice of half a lemon and some olive oil and mix to a paste. Rub it all over and in to the surface of your lamb and leave it over night in the fridge.
When you come to cook it, place it in a roasting tin with a chopped carrot and onion, a glass of red wine, some beef or chicken stock and cover with foil. Cook it for 2.5 hours on 140c and then remove the foil, add a little more water and turn the heat up for 35 minutes to crisp up the fat/skin.
Remove from the tin and let it rest for 30 minutes whilst you make the gravy fron the tin juices. There will be too much fat not to skim it off so I usually put it in a jug and leave it for ten miutes so that it rises to the top and you can skim.
I would serve it with roast potatoes, obviously! Also, maybe some braised carrots done in a stock and some greens, steamed probably.
After 30 minutes the meat should be very relaxed and tender and will carve very easily.
Let us know what you decide to do and don't forget the pictures!
With bone-in shoulder, long and slow. Less so with boned.
We do our lamb shoulder with 'table food', couscous, rice, flatbreads and the like with pots of highly flavoured sauces to liven it up - chillis and spiced dips to add to the meat as required.
Slow roasted, you get the meat falling apart (thanks to the fat that lubricates it through the cooking process) so it's great for putting in the centre of the table and sharing.
I cooked it slightly longer IE 6 hours and here was the result.
I served it with the shallots from the gravy roast potatoes. I then steamed some Carrots and green beans.
Mobile Chicane said:
I like lamb the Kiwi way:
Stab the meat all over and fit the slots with chopped garlic and rosemary, roll it in seasoned plain flour, bung it in a roasting bag and roast for 4 hours on a low heat. The juices from the meat will form a lovely gravy in the bag.
Serve with sweet potatoes (the purple ones if you can get them) roasted in goose fat, and steamed asparagus.
That's not the Kiwi way... a HANGI is the Kiwi way... Stab the meat all over and fit the slots with chopped garlic and rosemary, roll it in seasoned plain flour, bung it in a roasting bag and roast for 4 hours on a low heat. The juices from the meat will form a lovely gravy in the bag.
Serve with sweet potatoes (the purple ones if you can get them) roasted in goose fat, and steamed asparagus.
(probably a bit too much like hard work though!)
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