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]

Alex, I like my roast meats to be in proper slices and pink, not falling off the bone in shreds. It is a waste to cook prime cuts of meat that way but is perfect for the cheaper cuts such as shoulder of lamb or brisket of beef.

[barry1010]

piggy, if I cook lamb as a 'special dinner' for one or two I choose rack of lamb. Doesn't take long to cook but stays juicier than if the rack was cut in to individual chops.

[AuntPollyGrey]

I once had slow roasted rump of beef in canada and it was still pink in the middle. It had been done on a BBQ very low for around 8 hours and was one of the best bits of beef I've ever had. I hate seeing underdone lamb on programmes like masterchef, the fat is still white -yuk! I like doing lamb chops in the oven on a high heat until they are really crispy and you can eat the fat if you want.

[barry1010]

My racks of lamb are always brown and crispy on the outside and pink in the middle, lamb heaven.

[Zacs-Master]

Stick it in the oven at 190 and go to the pub for 4 hours.