Need help asap with lamb cooking time!

Cockneycarl | 17:53 Sun 24th Jun 2012 | Food & Drink

24 Answers

Hi i've half cooked a 950 gram piece of lamb on the bone in a halogen oven for an hour and it doesn't seem to be slipping off the bone and the knife isn't going easily through it which tells me it isn't cooked through yet.
I'm going to finish it off in the convection oven so need help at what temperature , at what duration and how do i keep it juicy and stop it going dry?
I've tried covering meat with foil in it before and the foil worked too well as it didn't allow the meat to defrost so am slightly dubious about using foil so any tips?

Recipe for Puy Lentils

Henry Westons

Answers

21 to 24 of 24

First Previous 1 2

Best Answer

No best answer has yet been selected by Cockneycarl. Once a best answer has been selected, it will be shown here.

For more on marking an answer as the "Best Answer", please visit our FAQ.

boxtops

Yes, we rub it on - stick is a bit of rosemary if you have any.

Yes, heat the over - we've just done lamb at 190 degrees.

boxtops

^ oven

Cockneycarl

Question Author

Thanks boxtops wish me luck as i'm going in.
Chi-chi66, yes i will.

pastafreak

There is no reason why you can't continue in the halogen. What temperature did you have it on? I would have started at 200 for the first 20 minutes,then reduced it to 180.
And-maybe because your answers were all mixed up,I'm still not sure as to whether you were cooking from frozen,or the joint was defrosted-as that will affect cooking time.

21 to 24 of 24

First Previous 1 2

Do you know the answer?