cooking roast lamb.

**briggsy's girl** · May 6th, 2009, 12:58 PM

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

**Trillian** · May 6th, 2009, 01:08 PM

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

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.

**briggsy's girl** · May 6th, 2009, 01:17 PM

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...

**Muffy** · May 6th, 2009, 01:25 PM

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

**Trillian** · May 6th, 2009, 01:26 PM

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.

**Muffy** · May 6th, 2009, 01:36 PM

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

**briggsy's girl** · May 6th, 2009, 01:38 PM

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!

**Michelle71** · May 6th, 2009, 01:44 PM

My meat fritters (or dry gully fish as nan used to call them

) 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

**Laranna** · May 6th, 2009, 02:01 PM

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...

**Floweryfields** · May 6th, 2009, 05:20 PM

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.