24 hour lamb?

[knowall]

Does anybody have a recipe for cooking a leg of lamb over 24 hours - not just 'put it in the oven on a low light for 24 hours!'

[Cetti]

I don't think it can be lamb as there would be no advantage in long cooking - and also it would be a dried up lump. Perhaps you are thinking of Nigella Lawson's "Slow Roasted Aromatic Shoulder of Pork" - this takes 24hours and can be found in her book "Nigella Bites"

[knowall]

Thanks Cetti - but its definitely lamb. In fact it was when my wife went into the butcher to order the pork to do the 24 hour recipe that he told her about the lamb one. He said a customer had been in to order some lamb to do it the other week... and anyway - surely the same principle of dried up meat would apply to the pork as well? It doesn't - because we have cooked it on several occasion and its delicious!! So back to my original question - does anybody have the lamb recipe?

[RCP]

Not an answer as such but mutton is cooked for extremely long periods in North African dishes in order to make it tender so a recpipe book of those might help. Must admit though, can't see the benefit with lamb. Let us know how you get on.

[Cetti]

http://www.recipezaar.com/46443?path=00F06C This is the only near recipe I was able to find. The 24 hour pork weighs in at 9 1/2 kilos and is a very fatty meat, so will not dry up - lamb on the other hand is a delicate meat, weighing about 5lb recipe weight, so probably the best person to ask for the required weight and method would be the butcher - who started this off ;-)

[Kleemag]

Yes indeed... cut garlic into slivers and poke holes all over, into the leg of lamb. Shove the garlic bits into the holes. Put the leg onto a large piece of silver foil, shiny side inside. Now grab a packet of soup. Just plain old dry soup powder. Flavour of your choice. Brown onion looks nicer but white onion works too. Mushroom, also good. Sprinkle dry powder over and under lamb. Drizzle with a wee bit of olive oil. Wrap and seal the leg well with the silver foil. Put in a baking dish. You can cover again with the dish's lid if it has one. Not serious if it doesn't. 24 hours not really necessary, 12 hours or 'all day' works just as well. About 100 degrees. At the end of the cooking time remove the foil and brown it by pumping the heat up a bit. Even use the grill for a bit, it you like. The soup makes a yummy gravy and the meat fall off the bones all sticky and delicous! Gosh but I'm hungry now...

[knowall]

Kleemag! I'd quite forgotten I'd posted this question it was so long ago, so I was delighted to recieve your response - many thanks! Will post a note when we've tried it...hope I'll still be thanking you then!!

[knowall]

Not that I'm a pedant.....but......'receive' !!!

[bleepcom1]

Not quite 24 but this is also in Nigella Bites

Brown fat side of 2.5Kg shoulder of lamb. Remove and fry 4 halved shallots (unpeeled), 6 cloves garlic and 1 peeled and halved carrot. Add 500ml boiling water and sea salt then return the lamb.

Bring liquid to bubble then tent with foil and roast at 140 degrees for 12ish hours.

When ready, shred the meat and add a handful of chopped mint, the seeds from half a pomegranate and the juice from the other half.

Never tried it but it sounds good.