FabSwingers.com > Forums > The Lounge > The 'How do you cook yours' thread - leg of lamb
The 'How do you cook yours' thread - leg of lamb
Jump to: Newest in thread
 |
By (user no longer on site)
over a year ago
|
Roasted on a bed of root vegetables with a couple of garlic bulbs cut in half. Spring of rosemary, sprig of thyme. Lamb doesn't mind fast cooking it does need to rest once cooked though. Use the veg as a side and save a bit for the gravy . |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Long and low in an enamel lidded roaster with dimples so it self bastes. On a trivet of roughly chopped veg. Studded with garlic.
Then make the gravy from the juices adding a stockpot and a big spoon of red currant jelly, as lamb can take the sweetness really well. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Low and slow greek style...so simple.
So cut incisions all over the lamb stick garlic cloves, then rub with paprika. Make a braising stock and stick it all in the slow cooker for 6h on low.. every hour spoon some of the stock over it
Pre heat the oven 20mins before the end top the leg with thyme wrap in foil and give it 25 mins at 200°c - and serve
Goes really well with slow goosefat roasted garlic,rosemary potatoes.  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Low and slow greek style...so simple.
So cut incisions all over the lamb stick garlic cloves, then rub with paprika. Make a braising stock and stick it all in the slow cooker for 6h on low.. every hour spoon some of the stock over it
Pre heat the oven 20mins before the end top the leg with thyme wrap in foil and give it 25 mins at 200°c - and serve
Goes really well with slow goosefat roasted garlic,rosemary potatoes. "
What times dinner  |
Reply privately, Reply in forum +quote
or View forums list | |
Coat in tandoori paste and leave for an hour or two, few slices into the meat to poke cloves of garlic deep within, lay it on a bed of finely sliced onion, long slow roast, covered in foil for the first half, then uncovered for the second. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Low and slow greek style...so simple.
So cut incisions all over the lamb stick garlic cloves, then rub with paprika. Make a braising stock and stick it all in the slow cooker for 6h on low.. every hour spoon some of the stock over it
Pre heat the oven 20mins before the end top the leg with thyme wrap in foil and give it 25 mins at 200°c - and serve
Goes really well with slow goosefat roasted garlic,rosemary potatoes.
What times dinner "
Serving up   |
Reply privately, Reply in forum +quote
or View forums list | |
"I don’t do sheep.
Heard you've done a few dogs though
Says you!!!!
Cant talk about Saffron like that!!! Thought you were friends
I can be friends with hounds  "
Now now... pofs the one who barks like a dog... |
Reply privately, Reply in forum +quote
or View forums list | |
|
By * Lexi xWoman
over a year ago
stockport |
"I don’t do sheep.
Heard you've done a few dogs though
Says you!!!!
Cant talk about Saffron like that!!! Thought you were friends
I can be friends with hounds
Now now... pofs the one who barks like a dog... "
Woooffffffff |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"I don’t do sheep.
Heard you've done a few dogs though
Says you!!!!
Cant talk about Saffron like that!!! Thought you were friends
I can be friends with hounds "
Nice to see your beautiful face x |
Reply privately, Reply in forum +quote
or View forums list | |
|
By * Lexi xWoman
over a year ago
stockport |
"I don’t do sheep.
Heard you've done a few dogs though
Says you!!!!
Cant talk about Saffron like that!!! Thought you were friends
I can be friends with hounds
Nice to see your beautiful face x"
Awww thank you. And yours too  x |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
"I don’t do sheep.
Heard you've done a few dogs though
Says you!!!!
Cant talk about Saffron like that!!! Thought you were friends
I can be friends with hounds
Nice to see your beautiful face x
Awww thank you. And yours too x"
Thirsty bitch  |
Reply privately, Reply in forum +quote
or View forums list | |
Smooth madras paste over, cover in sliced onions and garlic cloves, Blanket in foil, cook in moderate oven for 90 mins.
Take out slice and wrap back in the foil with more onions butter
Warm low temp for 45 mins
Serve with naans and yoghurt and mint
Samosa and pakora |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *ady LickWoman
over a year ago
Northampton Somewhere |
Make slits in it and put shit loads of garlic in them with butter and rosemary. Drizzle with olive oil, cover and cook for however long it says on the packaging. Sometimes sit it on onions, carrots and more garlic. I don't use the juices for gravey as I think it's too fatty. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
I make about 10 holes in the leg and stuff a little bit of anchovy, garlic and rosemary in each. Then I drizzle a little anchovy oil over it. I give the lamb, uncovered, the 30 minute sizzle at 220 degrees. Then pour over a glass of dry white wine, turn oven down and cook for a further hour at 160 degrees. Take out and check with a meat thermometer and cook further according to how you like your meat. It's the best way I've tried and never fails. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Get in the car drive to the carvery and enjoy, and theres no washing up
Not many carveries do lamb."
Good point. announce to the motherly one that om popping round and that I like lamb |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
