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Lamb Roast or Beef Roast ?
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By (user no longer on site) OP
over a year ago
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"Which one are you better at cooking? Do that one."
I never cooked either, but I saw a couple people suggest slow cooking the Lamb, omg that will be yummy  |
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By *yron69Man
over a year ago
Fareham |
Do a Moroccan style roast lamb. Have couscous mixed with roasted peppers and onions as well as roast tatties. Lots of colour and it’s traditional for us English going back centuries to spice it up a bit especially with eastern spices.
But a good rib of beef rubbed with salt and pepper and paprika. Cooked medium with a nice outer crust. Served with hot horse radish or a chilli and pepper sauce?
Do both! |
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By (user no longer on site) OP
over a year ago
|
"Do a Moroccan style roast lamb. Have couscous mixed with roasted peppers and onions as well as roast tatties. Lots of colour and it’s traditional for us English going back centuries to spice it up a bit especially with eastern spices.
But a good rib of beef rubbed with salt and pepper and paprika. Cooked medium with a nice outer crust. Served with hot horse radish or a chilli and pepper sauce?
Do both!"
Bro I think you have to come over and cook for me XD |
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"
Goose ..?!? apparently we're going back in time and it's the 'in thing'... who knew?!   "
Goose was mad cheap when I was a kid and we always had one for boxing day. Gorgeous sandwiches with loads of picalilli the day after too. |
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By (user no longer on site)
over a year ago
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"
Goose ..?!? apparently we're going back in time and it's the 'in thing'... who knew?! "
I’ve had goose once, never again, way too greasy, and just yuk… don’t mind the leg meat off a turkey, but not the breast. |
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By (user no longer on site)
over a year ago
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"Beef. I don’t eat animals in their infancy.
How’s that for a dinner table conversation killer 
Out of curiosity, what age do you think beef cattle finish.
And likewise lamb. "
A few years old I think, but I don’t eat veal either. |
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By (user no longer on site)
over a year ago
|
"Beef. I don’t eat animals in their infancy.
How’s that for a dinner table conversation killer
Out of curiosity, what age do you think beef cattle finish.
And likewise lamb. "
A few years old I think, but I don’t eat veal either. |
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By (user no longer on site)
over a year ago
|
"Beef. I don’t eat animals in their infancy.
How’s that for a dinner table conversation killer
Out of curiosity, what age do you think beef cattle finish.
And likewise lamb. "
Spring lamb can be slaughtered at 10 weeks of age making it the youngest age to slaughter, older ones are from about 6 months to a year.
Beef is from beef cattle aged 1 yr to 22 months, & sometimes as old as 5 |
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By *xhib12Man
over a year ago
Blyth |
"Which one are you better at cooking? Do that one.
I never cooked either, but I saw a couple people suggest slow cooking the Lamb, omg that will be yummy "
Absolutely. Slow cook it at around 120 degrees for about 4 hours. Brown it first to seal it. Sit it on a rack in a roasting tray (or sat on top of root veg if you don't have a rack). Fill the tray with lamb stock up ti a level where it doesn't touch the meat. Cover with foil and make sure the tray us sealed, you don't want to lose any moisture. For the last 20 minutes, remove the foil and turn the oven up to around 170 to brown the joint further. Remove from the oven, put on a plate, cover with foil and let rest for an hour so before serving. Use the veg and stock to make your gravy. Trust me, you'll have the best lamb ever. |
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"
Goose ..?!? apparently we're going back in time and it's the 'in thing'... who knew?! "
Tell me about it! Started Goose for Christmas over 10 years ago and it was £60 for a 5KG+ bird.
It’s now £120!! Ridiculous!
We have marmite sandwiches now  |
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By *yron69Man
over a year ago
Fareham |
"Do a Moroccan style roast lamb. Have couscous mixed with roasted peppers and onions as well as roast tatties. Lots of colour and it’s traditional for us English going back centuries to spice it up a bit especially with eastern spices.
But a good rib of beef rubbed with salt and pepper and paprika. Cooked medium with a nice outer crust. Served with hot horse radish or a chilli and pepper sauce?
Do both!
Bro I think you have to come over and cook for me XD "
 anytime x
Wife is Jamaican heritage so I know many of the secrets x |
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By *mily36CWoman
over a year ago
Bedford (or anywhere beginning with B..!?) |
"
Goose ..?!? apparently we're going back in time and it's the 'in thing'... who knew?!
Tell me about it! Started Goose for Christmas over 10 years ago and it was £60 for a 5KG+ bird.
It’s now £120!! Ridiculous!
We have marmite sandwiches now "
Ooo I bet that's a love/hate situation instead???  |
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By (user no longer on site) OP
over a year ago
|
"Which one are you better at cooking? Do that one.
I never cooked either, but I saw a couple people suggest slow cooking the Lamb, omg that will be yummy
Absolutely. Slow cook it at around 120 degrees for about 4 hours. Brown it first to seal it. Sit it on a rack in a roasting tray (or sat on top of root veg if you don't have a rack). Fill the tray with lamb stock up ti a level where it doesn't touch the meat. Cover with foil and make sure the tray us sealed, you don't want to lose any moisture. For the last 20 minutes, remove the foil and turn the oven up to around 170 to brown the joint further. Remove from the oven, put on a plate, cover with foil and let rest for an hour so before serving. Use the veg and stock to make your gravy. Trust me, you'll have the best lamb ever."
Wow this is incredible direction, I'm getting hungry from what you just wrote. If go along with this I don't know if I could wait the hour for resting |
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mmmm now I want lamb 
