salsa-king

anyone got any good tips on cooking a leg of lamb.

i've de frosted it today and leaving it out to DRY.. read that it make sit taste better when cooked.

any other good advice much appreciated

JAKbauer24

Salt, cracked black pepper and rosemary cook without oil on a medium to high temp do not cover! cook to 63 oC with blood still in the meat juices (pink)

time im not sure how big is the leg?


BTW im a chef

HTH JB

dpb

63 degrees...?

moses

mate dae it asian style


wash the meat of course, cut some slits in it so the taste will go deep

then mix some red chilli powder, plain yoghurt fae an asian shop and some mixed masala spices and salt

mix it all together and also add a bit of turmeric powder as well and then paste some raw masala on the meat first tae season it ans then paste the sauce u made above on it and then cook it good

i swear best lamb leg u will ever taste

salsa-king

it is fresh lamb being cooked.... not rotten!! lol

moses

lol im talking aboot using fresh lamb tae bud try it and its bootiful

Sbradley

Pop it in a big saucepan with some onion, garlic, pepper and salt. Fry it briskly to seal it - use a tablespoo of very hot olive oil - the add a little water.

Cover it and cook it on a very low heat overnight.



SB

salsa-king

I thought all curry was made with rotten/off meat, all the spices disguise the rotten meat?

moses

i hope u r joking bud


rotten mean aint allowed , only fresh meat is

halal way anyways

ScoobyDoo555

key thing to succulent meat (of any description) is to slow cook it - this makes it tender (so it falls of the bone/fork etc)

The Brits tend to bang it in the oven for a couple of hours on MAX, and then wonder why it's tough!!

Dan

gatty

kaleftiko style.

wrap up in foil with bay leaf and cook for say 6 h-8 hours on as low setting as you dare.

or use a kaleftico oven

gatty

does sound nice but without halal meat.

David Lock

IMHO the key factor is getting a decent bit of meat in the first place. Not a huge older leg but a medium size British, probably Welsh, leg although the chilled NZ legs have improved hugely in quality/taste in recent years. The slow cook method is certainly worth a try. I think Shoulder is a tastier cut but a sod to carve and fattier.

In the summer get a boned leg (butterfly cut), marinade it overnight in honey and Japanese Teryaki sauce and then throw it on a rack on a very hot b-b-q with a hood closed for 20 mins or so. It will be black on the outside and beautifully pink on the inside and taste superb. Easy as pie. Have this after some salmon and salad (may be some tiger prawns) and a glass or three and you have a memorable lunch. d

Funkii Munkii

I always cook my legs of lamb in a cooking bag, cover with salt black pepper butter and rosemary, sling it in the bag seal and slam in the oven, retains all the juices and it melts in yiour mouth when done.

AFRIKANZ

Make a fire, dig the ground right next to the fire and throw the leg of lamb in wrapped in foil using the spices etc. moses mentioned. Leave for 5-6 hrs and you'll have the best tasting meat ever.
We usually do it with a FULL lamb/goat..............
Some may laugh at this, but I assure you, the people who know tis method will know how good this is.

Chip

Probably??????

Chip

David Lock

Leaving your self wide open to the standard "But you just don't know where it's been reply"

New_scooby_04

iTrader: (4)

I'm cooking it tonight!

With Roast Lamb, you simply must have garlic and rosemary. Make incisions in the meat and tuck bits of garlic and sprigs of rosemary in there! Season with salt and pepper. Drop in a few red onions (halved) Leeks, carrots, tomatoes (halved). Possibly get a tin of plum tomatoes and slop that over the joint and veg too! Then, red wine, lots of it!!! Cover with two layers of foil and slow roast the lot!!!. A 5lbs joint will need about 3 and a half to 4 hours at 170. Serve with roast potatoes (also with rosemary and garlic). The meat should fall away and be as jucy as you like. Use the contents of the pan as your gravy. Delicious, dead easy, and very impressive. You WILL get laid!!

Well, unless you're coolking for your family.......and aren't cornish!!

Chip Sengravy

That's the other thread....

Chip

We always add "a little extra" when exporting our lambs to the english

Chip

David Lock

"Little" being the operative word........

Oh and how was the Rugby yesterday? Forgot to look at the result

Chip

Wales won 10-0

BBC SPORT | Rugby Union | Scotland 0-10 Wales

Chip

Jaydee5

[quote=New_scooby_04;6647453]I'm cooking it tonight!

With Roast Lamb, you simply must have garlic and rosemary. Make incisions in the meat and tuck bits of garlic and sprigs of rosemary in there! Season with salt and pepper. Drop in a few red onions (halved) Leeks, carrots, tomatoes (halved). Possibly get a tin of plum tomatoes and slop that over the joint and veg too! Then, red wine, lots of it!!! Cover with two layers of foil and slow roast the lot!!!. A 5lbs joint will need about 3 and a half to 4 hours at 170. Serve with roast potatoes (also with rosemary and garlic). The meat should fall away and be as jucy as you like. Use the contents of the pan as your gravy. Delicious, dead easy, and very impressive. You WILL get laid!!

/quote]

Perfection I know n'owt about the getting LAID bit at the end

salsa-king

sounds great, but we're in a top floor penthouse appartment... where do i dig the hole.. in the car park?




cooked the leg today, let it dry as mentioned above, cross sliced it, spread real butter on it, then some 'can't believe its not butter' over it (so the black pepper and rosemary leaves stuck to it!!)
popped in to a pre heated oven 180degree covered the top in foil for an hour, then removed the foil, let it cook another two hours.

came out really well, i'm not a fan of lamb but i did eat some of it.
ended up cutting it off the bone then remving any obvious fat, sliced it best I could

presented the sliced meat on a plate with aunte bessy roast potatoes and yorky puds
along with fresh brocolli, carrots, peas.
i also sliced potatoes with onion, black pepper some butter and a splash of milk, in a microwave dish.. cooked on full power for about 15mins till all were soft and served them with the meat etc.
gravey and mint sauce went down a treat

finished off with £1.99 tesco apple crumble and custard

David Lock

All this and you don't even like the stuff!!

salsa-king

don't like the smell of it or taste.. always seems greasy to me.

Bug Eyed Peas

Lets hope you get dessert then

Glad it worked out for you.

I had roast beef, but that could be another thread