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Okay so I'm determined to learn how to cook :o. Today I'm tackling a roast lamb in the oven with the vegies cooked in the same pan - Lord help me, LOL!!!
My leg of lamb weighs 1.8kg and is defrosted. How long would I cook it for? We like our meat to cooked, not red.
I'm assuming the oven is on 180C.
TIA,
Dan.
Sorry can't really help as I totally suck at getting the timing right and tend to cook everything for 2.5hrs! LOL
Although I recently invested in a meat thermometer from Ebay and it has been a life saver! I know this wont help with tonight but if your like me it may be handy in the future. Good luck!!
i cook my lamb for 3 hours for that weight.
i start at 200c for 35 min to seal the outside.
then i cover in foil with a little bit open to allow some steam out for 2.5 hours at 170c usually cover the little opening for last 40min or so.
non fan forced.
remove 10c for a fan
then i let the meat sit for 10 min fully covered in foil
and i leave my veg in for the same time as well
im an all in oven at one time cook lol
double post
but make sure you cover lamb with rosemary and garlic and about 2 Tbsp of olive oil..
and score the meat diagonally you get a nice crust then
I think it's something like 15 min per 500g plus 10 mins more. The internal temp should be about 61 degrees for medium-well cooked. And then rest for about 10-15 mins before serving :)
I cook mine the following:
5 min at 180 degrees C
Then 70min for every kg @ 160 degree's
So for 1.8kg, I would cook it for 2 hours :D
The bing out to rest from 20-30min.
I cook mine the following:
5 min at 180 degrees C
Then 70min for every kg @ 160 degree's
So for 1.8kg, I would cook it for 2 hours :D
The bing out to rest from 20-30min.
Thank everyone. I'm so nervous that I"m going to wreck it. Cost a small fortune but I'm craving roast lamb, LOL!!
Keep everything crossed for me.
You guys must like really well done meat.
I cook it in a preheated oven on 220c for 20 mins vthen turn down oven to moderate (180c) and 20min per pound.
So approx 100 mins all up
yeh, my kids wont eat pink meat..
though i find mine is just right at the bone.
and still moist
yeh, my kids wont eat pink meat..
though i find mine is just right at the bone.
and still moist
i cook for longer than that, but we have a dodgy oven at the moment - have never had it dry out though. a lot of it is instinct based when you're cooking a roast - every oven is different, so it's only a guide - if you have an oven that seems to cook to the time of most recipes, it shouldbe ok to go by the guides given, but if it cooks fast or slow, you will have to adjust to that. i find that sticking a big fork into the middle of the meat to check that it's done right through (clear liquid comes out, not bloody) - i tend to stab to the bone
we also put about a glass of water in the bottom of the pan (we dont' cover it) and make sure there is moisture there all the time
i cook for longer than that, but we have a dodgy oven at the moment - have never had it dry out though. a lot of it is instinct based when you're cooking a roast - every oven is different, so it's only a guide - if you have an oven that seems to cook to the time of most recipes, it shouldbe ok to go by the guides given, but if it cooks fast or slow, you will have to adjust to that. i find that sticking a big fork into the middle of the meat to check that it's done right through (clear liquid comes out, not bloody) - i tend to stab to the bone
we also put about a glass of water in the bottom of the pan (we dont' cover it) and make sure there is moisture there all the time