Just wonder what are people tips on getting a nice tender lamb roast?? I havent done one for a while but I think the last time I did it, it was a lil dry. I think I cooked it at 180'C for maybe 1.5hrs. Should I be cooking it for longer at a lower temp??
You can estimate 30 mins per 500g at 180deg. Personally I like to cook for a little longer at a slower temp.
If you rub oil and salt into the roast and also roast it over a pan of water it will be nice and tender. Also take it out of the oven 1/2 hour before you are going to serve it and let it rest under foil before you slice it.
It also is good to let it be a bit pink in the middle because then it won't dry out.
MMMMM I've got one in the freezer ATM and I think it's in danger of being dinner tonight!
I've got a leg of lamb weighing at 1.158kg.. So if I was going to do it at 180'C I'd cook it for a bit over an hour? What about putting it down to 140'C and cooking for 2 hours?? I might try that.
I'm going to be making roast vegies so cooking over a pan of water might not work but I might take it out 30mins before the vegies and put it under foil to see what that does.
I have my roast chicken sussed out so now trying to suss out the lamb!! Only reason I want a roast is for the roast vegies!!
What if I wanted a really flavoursome (I dont even think thats a word!) lamb roast - would it be worth putting my herbs etc on to the roast a few hours before cooking it??
we add cloves of garlic to the roast, which gives it really nice flavour - just cut into the roast and insert the garlic. if we don't have fresh garlic, we just put garlic granules on the outside. we usually roast for a longer time on low temp, with a small amount of water in the bottom of the pan (probably about a quarter to half a cup ) - and we always use a roasting pan with a lid. using only a little water means you can still roast the vegies in it later! enjoy your roast - i'm hanging for one, but just had oral surgery so can't eat anything that isn't mush! maybe next weekend...
Stuff fresh sprigs of rosemary in the lamb ( just make lots of little slits and stick it in . Then rub the lamb in Cranberry Jelly (about 1/4 of a cup). Then 1/2 way through cooking rub a little more on .
To make the gravy just use the juices and add one cup of beef stock with some corn flour to thicken .
The result is the most fab , sweet rosemary lamb you have every tasted!!!!!!!!! Huge favourite here.
another great rosemary tip - mainly if you have rosemary growing.
cut off stems of rosemary, put them on the bottom of the pan, sit the lamb on top of it, spray the lamb lightly with olive oil spray & then I sprinkle with lemongrass & chilli and garlic pepper (from masterfoods). I par-boil my potatoes, toss them in the strainer, toss them in herbs and then put them in the tray while I'm resting the roast, I take the rosemary out but leave the tiny bit of oil & juices in there to crispen up the tatties.
I have never tried Lamb in the Slow cooker ..HOw would you do it Sarah?. Does it end up tasting steamed ( not a big fan of steamed kinda meat). or should you seal it in a frypan first ?.
Nope, doesn't take steamed at all. I usually put it on top of some balled up foil (to stop it sitting in the juices) and either rub it with garlic or mint jelly. Then turn it on & that's it!! Easy as and so tender & delish
My lamb roast was great too!! I cooked it at 160'c for about 1.5hrs and it was nice and tender.. could have done with a bit more flavour but wasnt really prepared! Cant wait to have some for lunch today
I usually cook mine for a while not sure how long really but I like to cook it really slowly as that seems to keep it really tender and juicy, we also put the garlic cloves in the roast too by cutting small slits and pushing it in and sometimes I put rosmary in too.
I'm going to try using the oven tonight because I wasn't paying attention at the butcher's (the perils of shopping with toddlers lol) and he gave me a giant leg.
There's no way it will fit in my SC.
I'm a tad nervous lol. I'm used to my SC and it's very forgiving.
I just weighed it and it was almost 3kg
Does this mean I need to cook it for almost 3 hours?
I think we're going to eating this leg for a few days with some frozen meals to spare lol
We always use oven bags and our lamb is always beautiful.. that way its cooking and steaming through its own juices. DH usually salts it down and rubs in a little rosemary. Puts it in the bag, sticks the themometer in the meat and in the oven at 200 degrees. We just go by the thermometer as to when its ready, but usually takes around 20 mins per kg.
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Tender Lamb Roast
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