cooking roast lamb.

I want to cook roast lamb for tea,
The one i have would be about 3kg and i have an electric oven.
How long do i cook it for and what temp?
also what would you put on it as a seasoning or something....

Plleeaasee

I always put a leg of lamb on at 4pm in the afternoon to be ready by 7pm. I cook it on 200 deg for the first hour and then 160 for the rest. When you think it is close the bieng ready, put a skewer into the meatiest part of the leg and if the skewer is hot when you pull it out and the juice that comes out is clear, then it is ready.

ETA - if the leg you have is long and skinny looking, then it may only need 2.5hrs, but if the leg is shorter, but thicker, then it will need the full 3.

i want it to be ready at about 6-6:30.
it is pretty thick so i should put it on bout 2:30- 3pm?
do i put foil over it?

I read about roast lamb in the paper this morning.

It says to have the oven at 180.
Roast for 45min and then another 25min per kilo. (so if you have a 2kg leg you would need to cook for 1hr and 35 min.) (ETA just saw yours is about 3kgs so it would need 2hrs going by this!)It then says to remove from oven and cover with foil and rest it for 30min.

However I usually do like Trill says and have it in there on low for a longer time.

I like it to be just plain with a bit to salt and pepper and then make a nice gravy to go with it.

You shouldn't need to cover it with foil.

HTH. Enjoy! Roast lamb is one of my all time faves :)

Ummm, just preheat your oven to 200 deg, then pop it in at 3 and then do what I said above when you think it's getting close to ready cause it may be ready a little early, but if it is, that's OK, just take it out and rest it for a bit - I usually take mine out about 20mins before serving and cover it with foil then. You don't have to cover it with foil while it is cooking if you dont want to.

we put roast on about 3-4 hours before we want it, on very low. put some water in the bottom of the tray, roast sitting up out of the water. either put garlic granules over the outside for flavour, or put actual piecees of fresh garlic into the flesh. we have also used a blend of onion and garlic and other herbs. i find rosemary gives me heartburn...

we check it every hour or so, flip, check if it's still bleeding or clear fluid - the moisture in the bottom of the tray stops it drying out. i doon't cover with foil at all because i use a very low temp (160 to 180)

i've never had a roast flop doing it like this. i do tend to cook a bit earlier in the day and then take it out when done, so i can't say exactly how long it takes. i cover the meat in foil when it's done and then make fresh gravy from the drippings - i slip the meat back into the bottom of the oven (still covered) for the last little while of cooking the vegies to make sure it's nicely heated.

we don't use much meat on the night we cook the roast cos we do spud, sweet spud, carrot, pumpkin, onion, cauli and brocolli in white sauce and usually peas and corn so no room on the plate for meat - but the garlic meat and home made gravy with some carrot and onion makes a mean base for a shepherds pie next day - top with mashed spud/sweetspud/pumpkin. mmmmmmmmmmmmmm

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either put garlic granules over the outside for flavour, or put actual piecees of fresh garlic into the flesh.

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I do that too and it is sooooo good. We also do all the vege trimmings as well. We use a lot of meat, but we have huge legs of lamb, so always plenty for sandwiches, or meat fritters (OMG these are good!) DH has a thing about shepherds pie, so I don't make that very often LOL.

shepherds pie is the best when you have only a couple of people and a huge roast (as we tend to buy) - we can get dinner from fresh roast, dinner next night (shepherds pie) and several meals for DH for working. mmmmm shepherds pie.... wonder if mum is making some for tea tonight....


meat fritters?? do share...

mmm... yes do share...
BG that shepherds pie sound delicious how do you make it?
i just usually use mince and packet mix ;)

Meat fritters are just slices of cold lamb, dipped in batter (just an ordinary batter wtih SR flour, milk, egg and a pinch of salt) and either deep or shallow fried till the batter is done. I prefer to shallow fry as I can do more at once. Sooo yummy with tomato sauce - really filling and great for a slap up lunch on the weekend. We also do lamb in onion gravy and have it on fresh bread rolls too - just make the onion gravy and then slice off some cold lamb, cut into small pieces and put in the gravy to reheat.

my stomach is making some wierd noises right now...lol

mmm sounds good trillian!

my shepherds pie - easy peasy

next day, set up food processor - add all the left over meat, couple of onions, couple of carrots - mince it all up. mix it in with left over gravy to get a nice consistency (i always make heaps of gravy cos it tastes sooooooooo good with chippies too!) - you can add a bit of tom sauce if you don't have a lot of gravy left.... boil up a mixture of spud, sweet spud, pumpkin (whatever you have there), mash with salt, pepper, a little butter, onion granules (if it takes your fancy) and grated cheese - put this over the top of the meat mix, chuck it in the oven and let it heat up - easy! serve with whatever extra veg you want - we usually just do peas and corn as extras

with the carrot and onion - just add whatever amount you need - it's so hard to judge cos it really depends on how much meat is left over. we made this the other day - cooked roast, made the gravy in roasting pan, pan in the fridge once it was cold. we then mixed the meat into the gravy in the deep roasting pan (is a big pan but we had heaps of left over meat) - then put the spud mix over the top in that pan - so no extra dishes! but you can make in a casserole dish. a 2.5kilo roast fed DH and I the nigth we cooked it, shepherds pie next night, and five frozen meals... and my DH has no teeny weeny appetite! you can do your spud mix however your family prefer - we do the mixture as i try to keep things as low gi as possible (spuds aren't very good gi wise!) - plus with DH working away, it's good to get a mix of vegies into him while he's away without needing heaps of extra work for him...


ahhhh, the waffle - i can't seem to stop!! i love cooking - just wish i had more energy to cook at the moment!

My meat fritters (or dry gully fish as nan used to call them :D) are the same batter as Trillian but dice the meat, add some pan fried onion +/- some veges and then shallow fry. You can dry fry like pikelets if you like for a healthier option but shallow fried is sooooo yummy!!

You can do lamb roast in a covered BBQ or in the slow cooker as well ;)

I stab slits in my lamb roast with a sharp knife and then squash in sprigs of rosemary and slices of garlic. The flavour goes all the way through.

And like the other girls have said, about 2 hours at 180 should do your roast. But, when it's done take it out of the oven and cover it with foil and let it rest for 10 minutes so all the juices settle and it stays nice and juicy :)

mmm lamb roast...

I did a lamb the other week and rubbed mint sauce on the meat before I cooked it. It was delicious!!

I make fritters too - had them last night from left over roast beef. I do mine a bit differently - put vegies in - grated zuchinni, carrot, corn, peas, tomato and last night I did mashed potato. Mix together with SR flour, 1 egg and milk to make a smooth batter. I don't fry in oil at all, just a light spray on the pan. Great for lunch the next day too.

im sooooo not telling you coz i WASNT invited :P

I also go to the garden and grab some rosemary and sit my roast on top of that - you still get the rosemary infused through the lamb

Roast lam was DEEEEELISH!!!!
BG - plenty of left overs for shepherds pie!!! WOOT

how did your shepherds pie go RR?