Hammer and Pickle 11:32 Fri Mar 25
Leg of Lamb
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The marinade is sorted and my only concern is baking temp and time.
It's an normal size leg.
Thank you please.
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Replies - In Chronological Order ( Show Newest Messages First)
stomper
11:36 Fri Mar 25
Re: Leg of Lamb
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First ensure that the leg is no longer connected to the lamb.
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ironsofcanada
11:36 Fri Mar 25
Re: Leg of Lamb
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Just did one.
Temps are in F.
425 for 15 minutes.
down to 325 for an hour and a half for 2 kg (rare to medium rare.)
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Takashi Miike
11:36 Fri Mar 25
Re: Leg of Lamb
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cook it slow, 170-180 for about 3-3.5 hours
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ted fenton
11:38 Fri Mar 25
Re: Leg of Lamb
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I cook mine these days in a slow cooker for 6 to 8 hours and the meat just falls of the bone !!
Mmmmmmmmmmmmmmm
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Hammer and Pickle
11:41 Fri Mar 25
Re: Leg of Lamb
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Have a mind to follow Miike on this at 150C for 6 hours with basting.
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Takashi Miike
11:49 Fri Mar 25
Re: Leg of Lamb
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that's the thing, keep oiling it up :.)
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jfk
11:51 Fri Mar 25
Re: Leg of Lamb
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A leg of lamb should be served slightly pink turn the oven to 220 for twentty minutes then lower to around 160 then go and purchase a meat thermometer for about a jacks.
It should be about right after another hour and a bit.
The thermometer should read about 60.
Job done.
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roltrader
12:37 Sat Mar 26
Re: Leg of Lamb
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230 for 2 hours, added wine and water to make jus after 1.5 hours......perfect Yorkshire puddings thanks to our very own Ted !! roast potatoes and veg
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SilverSurfer
12:44 Sat Mar 26
Re: Leg of Lamb
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low heat, long time.
+
Cauliflower cheese
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Dwight Van Mann
12:49 Sat Mar 26
Re: Leg of Lamb
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Pickle eating a traditional BRITISH leg of lamb pleases me.
Maybe he can convince his UK based countrymen to stop poaching Carp and Swans for special occasions.
You know, cultural sensitivities and all that...it just ain't BRITISH ;)
Cabbage, Lamb & Vodka = good
Cabbage, swan, carp & vodka = bad
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Annony
1:07 Sat Mar 26
Re: Leg of Lamb
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Greek style is best with lots of garlic, thyme, oregano, rosemary, bay leaves, studded with garlic, sweet paprika, lemon juices, olive oil, white wine and marinate overnight.
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jfk
1:24 Sat Mar 26
Re: Leg of Lamb
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Roast leg of lamb however your preference of cooking should be served with loads of mint sauce.not sure why but for my money nothing's better.
Id put it just in front of a rib of beef with yorkshires and horseradish.
Roll on Sunday.
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lab
7:11 Sat Mar 26
Re: Leg of Lamb
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15 minutes per lb . No more.I'm just off to work , will probably sell 50 of these today .
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Tripe dresser.
10:20 Sat Mar 26
Re: Leg of Lamb
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I bought a meat thermometer last year it only cost a tenner and it's been a great purchase. As soon as the meat reaches 70 degrees c it is cooked.
Surprising how I was over cooking everything,
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Keep dreaming
10:29 Sat Mar 26
Re: Leg of Lamb
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220 degrees is far to hot, makes the meat tough.
Insert a thermometer, cook at 150 degrees.
1-3 hours depends of the weight of the leg.
Remember to pre fry it in a pan at high temp to make sure it's sealed.
Put in a pan , add a little water and don't let it sit out.
Delicious!
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doomhunk
4:41 Sat Mar 26
Re: Leg of Lamb
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Lamb is getting more popular out here in the provinces, but we still have to trek to Makro to buy a leg.
Enjoy, kolego!
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Hammer and Pickle
4:48 Sat Mar 26
Re: Leg of Lamb
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Got mine at the market braving the sharp elbows of the attack-babcias.
We're so cosmopolitan here.
Zdrowe jajeczko mate!
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Rise Park family
5:07 Sat Mar 26
Re: Leg of Lamb
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Lamb tomorrow.....oven roasted with just a hint of rosemary and garlic until nicely pink in the middle. Roasties and lot's of veg......and a few Yorkshires. Lovely!
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doomhunk
8:31 Sat Mar 26
Re: Leg of Lamb
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And a mokrego dyngusa to you too!
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gph
8:34 Sat Mar 26
Re: Leg of Lamb
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I take it that's something good.
To (this) English eye, it looks a bit unpleasant, although I'm not sure in which way
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