Roast Lamb

[Barmaid]

Im going to cook roast lamb for the OH next Sat. My problem is this. I dont really like lamb so Ive never actually cooked a lamb joint.

What is the best roasting joint? How is it best roasted so it is tender? I understand long and slow, but Ive no idea. He also likes it slightly pink.

Plus just to add to the problem, I am going to have to start the meal here and then transport it 20 miles (I have an appointment here in the afternoon before I leave to go to his).

Help, please? Im trying to spoil him because he is having a really bad week.

[ummmm]

Lamb Shanks are ideal for slow cooking. Leg of lamb is nice but I find it a pain in the bottom to carve.

Does it have to be a joint? I did lamb chops last night and they go down just as well and easier in the long run.

[Islay]

Personally I love leg of lamb, wrap in tinfoil then when nearly cooked open the foil to brown it off. Really easy the time length will be in the printed instructions and easy to transport

[Barmaid]

I'm not keen on chops, Ummm - of any meat. I suppose I could do lamb shanks in the slow cooker and then just cart that over.

What do you think is the best cut to get something meltingly tender?

Islay, any tips if I decide to do a leg as to how I get it so it melts in the mouth?

[Islay]

Tbh if you want an easy life I would do lamb shanks too you don’t have to worry about it being pink inside and it’s easy to move it in the slow cooker

[237SJ]

Lamb leg steaks are all the rage at the moment. More meat on them than chops and they don't have that "lamby" smell

[Jackdaw33]

For tender you need shoulder of lamb. Slowly cooked it literally falls off the bone and is much tastier than leg.

[Tilly2]

Have a look at the slow cooker recipes on this page, Barmaid. Some good ideas here.
http://allrecipes.co.uk/recipe/34528/slow-cooker-kashmiri-lamb.aspx

[ducksie]

Lamb shanks are lovely in the slow cooker, I marinade mine first (with a sauce my butcher makes up) but if I didn't have that, I score the meaty bits and put a clove or 2 of garlic in and some sprigs of rosemary, the juice makes a lovely gravy, for someone that never cooked a roast lamb, I think shanks are a good starter, they're gorgeous with mint jelly.

[gollob]

Lamb shanks are a complete waste of money . Much better to buy a half leg of lamb which will cost slightly more but will have twice as much meat on it . Neck of lamb fillets would be a good alternative

[sunny-dave]

Get a boned and rolled shoulder - about 1.5kg to 2kg - smother the outside in a marinade of dijon mustard and balsamic vingar - the longer it marinades, the better.

Pre-heat oven to about 200°C - bung the lamb in and immediately turn down to 170°C - roast for about 30 mins per kilo - check that it's pink/cooked enough for you & rest for 20 mins before carving.

[Barmaid]

I am heading towards lamb shanks. I could stick them in Sat morning and then just take the slow cooker with me together with partly cooked veg. Im a competent cook with most meat, but I just never cook lamb and its his favourite........

[Barmaid]

lol, scratch that, now I am heading towards shoulder....

[Barmaid]

OK so if I go for shoulder and roast it, at which point do I transport it?

[ducksie]

Whatever you choose, it will cook well for you (I love lamb any way at all really)

[ethandron]

D'you know what, as you're having to transport them anyway, I wouldn't bother with trying to do lamb shanks from scratch, just buy them ready done and bung them in the microwave. They're truly almost, very nearly, just as good. Most supermarkets do really, really good frozen ones.
Save yourself a load of faff. And he'll never know the difference ;)

[Tilly2]

Cook it and wrap it in foil and put it in an insulated bag. It will stay warm. Will you cook the rest of the meal when you're there?

[Barmaid]

Oh he'll notice Ethandron. He loves my cooking but regular requests roast lamb.

Tilly, Ill part cook the spuds and freeze them so I can just finish them off in a hot oven. Cook the veg from fresh which will be prepped. Then its just a case of gravy.

[Jackdaw33]

I'm with ethandron. I often buy ready-cooked. 6 minutes in the microwave and they're done. No faffing about.

[jno]

ethandron is and are not wrong, unless you feel you have to personally run through hoops to cheer your OH up.

[emmie]

my recipe for half leg of lamb. put tablespoon of dijon mustard, tablespoon of oil, tablespoon of redcurrant jelly, mix well together, get the lamb and score the skin all over, just cut into the skin and push inside a slice of garlic and a piece of fresh rosemary. get the redcurrant/oil/dijon mustard mix and rub all over the lamb, coat very well. put lamb in fridge overnight. when you want to cook it, it will take about 2 hours, won't come out pink, but cooked to perfection.