Roast Leg Or Lamb For Lunch Today..but..

[piggynose]

I havent cooked lamb in ages.
Whats the best method?
Wrap in foil and put in oven on low heat for 1 1/2 hrs was what a friend said. Is she right?

[barry1010]

I don't wrap meat in tin foil if it's only going to be cooked for an hour and half, it steams rather than roasts. I prefer to cook it open and baste often.
The time depends on the size of the leg and your preference - do you want it very pink, well done or somewhere in the middle? Also the temperature and type of oven - fan or convection

[barry1010]

This should help
https://www.cookingtimes.co.uk/lamb

[piggynose]

Thanx barry.
So no foil then.

[calmck]

I make slashes in the lamb, stuff holes with garlic. Baste with any red berry jam and mint sauce. Then roast

[piggynose]

So wheres all the cooks today?

[barry1010]

I would cook shoulder of lamb, breast or lamb shanks on a low heat but not a leg of lamb (I know a shank is part of a leg).

[ducksie]

I do similar to calmac but add sprigs of rosemary, lamb is easy enough to roast, little drizzle of olive oil, season and place in preheated oven 220c for 20 mins, reduce heat to 180 for 50mins, your lamb will be cooked medium at this stage, add your veg for roasting, cook for another 50 mins, take the lamb out to rest for about 20 mins before veg is ready then carve. that's how I would do it

[ummmm]

I wouldn't wrap it in foil. Lamb tends to have enough fat to keep it tender.

[mallyh]

what time would you like me round x

[AuntPollyGrey]

Put in a roasting pan with a little white wine,fresh or dried rosemary and a fe cloves of garlic -no need to peel them. Rub leg with olive oil sprinke with sea salt and pepper and place in pre-heated 220C oven for 20 minutes. Turn down the oven to 160C and cook 25 minutes for every 500grms (on the bone) or 20 minutes per 500grms (off the bone). Leave to rest for 30 minutes before carving.
I've just de-boned a leg of lamb for our dinner tonight and this is how I'll cook it.

[pastafreak]

If I leave now, can I get to APGs in time for dinner...?

[dave50]

Put it in a slow cooker all day with some lamb stock, just falls of the bone, delicious.

[LadyCG]

I wrap in foil and baking parchment. Tie it up and make slits in it so the juices can find their way into the tin, then cover with the lid and cook at 125° for 7 hours.

I watched Jamie Oliver do it this way and so tried it myself. It is honestly the best way of cooking the lamb. The meat just falls of the bone.

[tiggerblue10]

I used to use the flash roast method for the first half hour then on a low heat for about and hour, hour and a half. So around 220-230 then down to 140-150. I wouldn't wrap in foil as it won't brown.

[LadyCG]

I brown mine first in a flat try on the hob, Tiggs.

[LadyCG]

*Tray*

My stupid phone!!

[tiggerblue10]

I'm too lazy to brown on hob, Lcg, and more pans and stuff to wash. Actually I'm just lazy full stop ;o)

When I move into my new house I'm going to put loads more effort into cooking nice stuff. At the moment we mostly live on ready meals because of my laziness.

[LadyCG]

When I get a new kitchen, I'll definitely put more effort in.

I have cooked a chicken dinner today though.

[piggynose]

My lamb dinner, it wasn´t too bad, it just seem to take forever to cook.
It wasn´t cheap, i could have got it cheaper frozen, but i paid extra for a fresh cut. Seeing it was only me, if its lamb again, i´ll go for chops.

[AlexLopez]

I love the American low-and-slow cooking style. I cook any red meat on the bone for 3.5 hrs at 130 degrees. The first 1.5 hrs is uncovered, then 1.5 hrs covered in foil, and then half n hour uncovered again sitting in the juices that have come out. Falls right off the bone. I add garlic, rosemary, salt and pepper, and serve it with some red wine jus. In fact, my weather app (climacell) says it is going to rain through the weekend, so I might cook some beef ribs this way and have it with some bubble and squeak.