Re: Leg of Lamb
Mmmm, that sounds lovely. Only problem is the cooking method.
I'm afraid I'm of the old school when it comes to cooking roasts. It has to be only the slow-cook method for me because it's the way I have done it for years.
Regardless of the joint (between 1kg - 2kg) Lamb, Pork or Beef joint,
and no matter how tough the cut of meat may be renowned for, by doing it this way, I know it is guaranteed to slice like butter and soooo tender.
Preheat Oven to 200C / 400F / Gas 6 / Fan 180.
Bring joint out of fridge for a minimum of one hour to reach room temperature.
brush with oil or dripping, salt, pepper and whatever herbs you wish.
Place in a roasting tin on top of a large onion cut in two halves flat side down so the heat circulates to the bottom as well, (the onions caramelise lovely after cooking) and cook uncovered for exactly 30 minutes.
After the 30 minutes are up, Bring out of the oven, turn the oven right down to:
140C / 275F / Gas 1 / Fan 120.
Cover with foil and cook for exactly 4 hours.
After the 4 hours are up, take out of oven, Remove the foil, spoon the juices over the joint turn the oven up to:
160C / 325F / Gas 3/ Fan 140. and cook for one further hour.
Let the joint rest by placing it onto a warm plate and covering it with foil to rest while you roast your tatties and Yorkshire Pud.
In over 40 years I have never gone wrong with this method.
Warning. This is for Medium Roasts. HWMO does not like his meat pink. Mine is just past the pink stage.