Cube Mark One Run

[Guest]

help!

 

got a boneless leg of lamb from the farm down the road and i want to do it justice.

 

Help me!

 

I want to slow roast it so it's so tender it melts but with a nice caramelised crusty outside.

 

what do i do????

[Space Chick]

I tend to rub mine with olive oil and maybe add in some sprigs of rosemary and season.

 

Then I cook for about 20/30 minutes depending on the size on Gask Mark 7, then I turn the oven right down to Gas Mark 1 and cook for 4/5 hours.

 

I always end up with fabulously tender meat. I should add that I always get mine on the bone, so don't know if that will make a difference.

[Cinnamon]

I tend to roast mine at a medium temperature,& not too slowly,with garlic & rosemary.

I always buy on the bone too......

 

Looking on the Good Food site,there a quite a few slow roast lamb recipes

[Guest]

can i use a recipe that's written for say, shoulder of lamb?

[Rhapsody]

I do it Greek-style, browned then placed in a roasting dish with a load of cubed toamtoes, garlic, and most of a bottle of white wine. Put a foil tent on top and leave in a low oven for about 3.5- 4 hours.

[carrie]

I wouldn't follow recipe for shoulder as this has different cooking requirements as it is a very fatty but flavoursome meat which needs to be cooked long and slow for the fat to melt away. You cook follow the ingredients say garlic or rosemary but not the cooking method. I would have a look on the BBC wesite for ideas.

Todays Times has some lamb recipes one is Roast leg of lamb with anchovies and garlic. Puch an anchovie fillet and a sliver of garlic into cuts in the lamb the night before. Cook Gas 6 add some thyme and oil, cover and cook for 45min - 1 hr allow 15 min more if juices are still bloody. Rest for 15 minuted and carve. Ot Other ideas are onions thyme and balsamic vinegar, lemon and apricots, rosemary thyme and garlic or corriander and honey.

Good luck, I'm sure it will be delicious

[BeckyBoo]

Slow roast lamb:

 

Boil lots of broad beans then drain but reserve the liquid. Bung between 2 and 4 onions, 6 cloves of garlic and one carrot into a processor and blitz (or finely chop)

Sear the lamb in a deep roasting tin fat and skin side down until it takes some colour then remove. Add the onion mush to the roasting tin along with a tablespoon of oil and fry gently for 5 minutes or so. Add the beans then pour in 250ml of white wine (yes, I know it's lamb, but WHITE wine) and 1 litre or whatever bean water you have. Tuck some rosemary sprigs into the mush then put the lamb on top of the mush (right way up) season with sea salt and bring to the boil on the top of the cooker. When it starts to bubble loosely cover with foil making sure the edges are well sealed. Put it into the oven for 4 hours at 170. Or you can cook for an hour, turn it down to 140 and leave for up to 8 hours.

 

Then you simply give the lamb 10 minutes rest and eat the whole bloomin lot! It will fall off whatever bones it has, luckily I was the only one in my house that liked the bean mix, it is to DIE for

 

(with small thanks to Nigella!! )

 

BeckyBoo

 

I should add that it's also for shoulder, but I'd give it a go - I've got an amazing slow roast pork recipe that cooks overnight - also to die for (I think my MIL based her turkey recipe on it!!! )

[Guest]

I tend to rub mine with olive oil and maybe add in some sprigs of rosemary and season.

 

Then I cook for about 20/30 minutes depending on the size on Gask Mark 7, then I turn the oven right down to Gas Mark 1 and cook for 4/5 hours.

 

I always end up with fabulously tender meat. I should add that I always get mine on the bone, so don't know if that will make a difference.

 

thanks everyone but I just wanted something simple (easier and less chance of mucking it up!) so think I'll go with deb's recipe, hopefully it won't make any difference with it being boneless?

 

I'm just serving it with roast potatoes, peas and mint sauce and a hot cross bun bread and butter pud for after. Nothing extravagant I'm afraid as it wears me out!

[Space Chick]

Hope it works for you Poet. Interestingly, I am doing this very recipe myself tomorrow

[Guest]

Hope it works for you Poet. Interestingly, I am doing this very recipe myself tomorrow

 

bon appetite!

[sunshinesupernova]

I just stab some holes in it and shove in slivers of garlic and some fresh rosemary. Sprinkle some maldon salt on top and shove it in the slow cooker with some onions and carrots - then forget about it for the day !

[Alis girls]

OH did ours (supermarket I'm afraid) with herbs and slow roasted - very nice.

[Guest]

well, after all that, when I took it out of its bag it turned out to be boneless leg of pork!

It was part of 1/2 a pig we bought ages ago from missuscluck and lovely it was too. After roasting it we cut the rind/fat off and roasted that seperately with the roast potatoes and it made really yum crackling

[Lesley]

We have surprises like that

[Guest]

we had the mint sauce ready and everything and had to dash out and get mustard when we realised!

[sunshinesupernova]

me too - I regularly freeze meat from the butchers and it's always a surprise as to what's inside after thawing

[chickencam]

 

I have served the odd lasagna made with chilli instead of bolognaise sauce when an unlabled tub has been taken from the freezer. I don't usually freeze chilli with the beans in it which would give me a clue.

 

I have also eaten several mystery soups, and some soups that turn out to be just stock.

[Space Chick]

I always put sticky labels on my tupperwares in the freezer advising me of the contents for that very reason

[Lesley]

I always put sticky labels on my tupperwares in the freezer advising me of the contents for that very reason

 

....but the labels sometimes come off....or stick themselves to something else