View Full Version : Leg 'o' Lamb
I have a nice big leg of lamb in the freezer... And I want to cook it!
No idea how (problem number one!), and cant decide what to cook it with (problem number two!). Could any of you culinary types point me in the right direction? :)
Put a sharp knife into the skin then put garlic (just a thin sliver will do) and thyme into the small cut you just made. Perform about 15-20 times.
Put the roasting tray onto the hob, shove some olive oil into the bottom and brown the leg on all sides.
Roast and serve with the usual suspects. I can't remember how long to roast lamb for, I always have to look it up.
LeperousDust
07-07-2008, 12:18
Rosemary thyme garlic salt pepper wrap in foil in the over on a cooking tray with a little bit of water for a "few hours" (this really does vary a lot i find) ona low-ish heat longer you cook it slower the more tender it will be :) I know that's not very helpful, but i literally make the times up as i go along and it always works out :). I usually give myself 3-4 hours to cook a large leg.
^
A can of lager in place of the water works surprisingly well. Last time I ddi it that way I gave the leg about 8 hours in a very low oven. Was scrummy!
Roast it...
Mix equal qaunties of
Crushed garlic, dark brown sugar(or any sugar), English mustard
And spread over the top of the lamb. In the over at 180 for as long as it says to cook it. Really depends on size and how you like it cooked.
Roast potatoes - boil until tender with a knife Ie fully cooked not part boiled. Add around the lamb, making sure there coated with fat/oil.
Cube up a butternut squash, parsnip and a onion or two and place in a separate baking tray(unless you have room with the lamb).
Once meat is out and resting take the roasting tin which had the lamb in it(remove the other ingredients) add the roasted onion, a diced stick of celery and a diced carrot.
Fry this off until tender. Add a tablespoon of plain flour and make a rough. then add 1/2a pint of stock(any flavour) and 1/2 a pint of red wine. Reduce until you reach the required consistency. Then strain out all the bits..
Then just add some veg, I like runner beans thinly sliced with lamb.
Smother with butter and cheese and microwave for 15 minutes.
Smother with butter and cheese and microwave for 15 minutes.
I hope you're joking. Microwave is good for baked beans and that's it..
BBQ the bugger! Butterfly, marinade (24hrs+), cook and serve :cool:
I hope you're joking. Microwave is good for baked beans and that's it..
Ooops, forgot to explain it must be stuffed with mushrooms before microwaving it. ;)
I hope you're joking. Microwave is good for baked beans and that's it..
Scrambled egg is infinitely better (and easier) in the microwave too.
And lamb. Always do lamb in the microwave.
My uncle slow cooks it. Oven up to max, put the meat in a baking tray and tightly cover with foil. Put it in the oven and immediately turn it down to about 4 or 5 and leave it for 4 hours. It'll be succulent and literally fall from the bone.
Some good suggestions (especially the cheese/mushroom microwave job!), cheers guys :)
Rich - Would have BBQ'd it if I had a BBQ! Haven't got anywhere to put it yet so I'm bound by the kitchen until then :)
Scrambled egg is infinitely better (and easier) in the microwave too.
And lamb. Always do lamb in the microwave.
You mean you are rubbish at scrambling eggs and thus they taste better in the microwave.
Microwave food tastes rubbish..
And meat should never be cooked in the microwave it's a waste.
Have you ever done it in the microwave?
It's very good.
There's no need for blind hatred of the things, they can actually be quite good for some foods, scrambled eggs being one of them.
Have you ever done it in the microwave?
Yes it's no where near as god as a frying pan..
It's ok if your in a rush..
I do use microwaves when I'm in a hurry but they aren't good.
They don't even break down the fat when cooking meat.
I think everyone was taking the piss about the meat mate :p
I think you just suck at using microwaves tbh, I reckon I could cook better scrambled egg in my microwave than you could in your pan :p
Oh yeah? I could make better microwave scrambled than YOU!
COME ON THEN! EGG FIGHT!!!
*chucks half cooked egg at divine*
I think you just suck at using microwaves tbh, I reckon I could cook better scrambled egg in my microwave than you could in your pan :p
sounds like a challenge.
There is no control with microwaves though, so I don't see how you can cook it perfectly.
LeperousDust
07-07-2008, 18:50
The timer and the power are surely control :D?
Although i still think he's just totally trying to wind you up, but i'm enjoying it :p
Although i still think he's just totally trying to wind you up, but i'm enjoying it :p
yeah I do get that imprison..
I am argumentative this week..
You wanna read the Gas vs Electric thread on SPS for a proper 'cooking' argument :p
LeperousDust
07-07-2008, 19:18
Oh christ don't bring gas vs electric over here. How many rounds do you have if you cut a sandwhich in half? ;D
Electric is less controllable than gas
BUT THE BOIL OVER TESTS ICRAIG, THE BOIL OVER IT SAYS NO
The tests says it will boil a pan of water faster. That makes sense as there's a large contact area.
However for controllability you can either get a £40 gas or a £600 electric. It is only the stupidly expensive electric hobs that are even worth thinking about. I know which I would rather have..
The tests says it will boil a pan of water faster. That makes sense as there's a large contact area.
However for controllability you can either get a £40 gas or a £600 electric. It is only the stupidly expensive electric hobs that are even worth thinking about. I know which I would rather have..
Unfortunately, dmpoole says you're wrong. He worked with cookers for 27 years and his dad invented induction hobs or something.
DO NOT QUESTION THE POOLE.
(seriously, find the thread and read it, it's gold)
Unfortunately, dmpoole says you're wrong. He worked with cookers for 27 years and his dad invented induction hobs or something.
DO NOT QUESTION THE POOLE.
(seriously, find the thread and read it, it's gold)
I have I posted in it...
Cheap electric hobs are rubbish. Expensive ones are good. But still I would rather save the £500 and have a gas one.
Induction are the most controllable and safest but again even more expensive.
I figured you hadn't read it seeing as you seem to be arguing with me, when I was one of the most vocal pro gas posters in that thread :p
LeperousDust
07-07-2008, 20:31
Basically it just varies a lot, we've got electric in our flat here (right next to the boiler, work that out). Its great, heats up in no time and i've never had a problem with it, but then i go home and realise just how **** our electric is at home, and i'm willing to bet my parents paid more for their hob than our landlord did on ours :D Where-as gas is pretty much just given and consistent. I think almost all cases now days though it really doesn't matter. Reduction is cool, but obviously silly expensive and also more prone to failing (from what I've read, but this is because its newer technology too). Right i'm really not debating this after this thread (probably) :p
Got a link to the gas/leccy SPS argument? I like a bunfight me :D
Got a link to the gas/leccy SPS argument? I like a bunfight me :D
http://www.theselfpreservationsociety.org/showthread.php?t=7289
As with anything on there, it'll be full of bad language but I don't think there are any NSFW images...
Just had a chuckle at that, funny when he lets his "mate" post to back him up. :p
It was meant to be a serious thread :(
I think my favourite one has got to be "Quite. Anyone that has studied physics past GCSE (or probably even at GCSE) will know exactly why a big piece of metal changes temperature slower than a flame."
Only really use the microwave for baked potatoes, not often having the time to use the oven.
How many rounds do you have if you cut a sandwhich in half? ;D
One. The British Sandwich Association says so.
This thread has become the definition of off topic :p
I think you should all come round and cook my lamb for me. We have gas hobs, fan ovens and a microwave - knock yourselves out!
I got a nice recipe out of Jamie Olivers Italy cook book with a leg of lamb. It's quite indulgent & calorific in all the wrong ways but it tastes absolutely fantastic. Unfortunately I have lent the cookbook to my sister in law so I can't give you the exact details but in essence this is it.
Get yourself a really fresh leg of lamb from the butchers. Score and stuff with Rosemary & Garlic. Then bake for about 2-2 1/2 hours on gas mark 4.
Get yourself 2x aubergines, red onions, anchovies parsley, 4 cloves of garlic red wine vinegar two tins of tomatoes, fresh basil & parsley. Half a bottle to a bottle of a full bodied red. Salt & Pepper to season
Roughly slice the onions and fry for a few minutes in Olive Oil. Whilst cooking cut the aubergines into big quaters and add to the frying onions and the 4 cloves of garlic. Slow for a further minute or so. Then add the two tins of tomatoes and 4 tablespoons of red wine vinegar. Add in the basil and the red wine. Reduce the heat down and cook for 10 minutes. Then add the anchovies and maybe a little more red wine and season to taste. Cook for another 10 minutes or so.
Now remove the leg of lamb from the oven and add the sauce you have made mixing in all the juices from the lamb with your sauce. Put back in the oven and cook until the lamb is to your satisfaction.
Remove from oven and separate the chunky sauce from the lamb. Add some torn up parsley to the sauce. Put Sauce in a big serving dish with the lambs leg on a separate plate.
Serve for 2 - 4 with some crusty bread and a large bottle of Shiraz. Slice off meat how you like, dip bread in the sauce with the lamb. The perfect rustic way to cook lamb.
First time I cooked this, I missed out the anchovies. Big mistake. The Anchovies dissolve to nothing but they bring togther the oiliness of the Lamb along with the acid of the Red wine vinegar and red wine.
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