Quick, how do I cook roast Lamb??!!

[Chilli]

I need to know...

1. How long to cook it for, it's 1.2kg lump of lamb Shoulder
2. What temp? Not gas marks as the cooker just has a load of numbers...100, 175 etc
3. Do I leave the string on?
4. Do I put oil in the tray?
5. Do I wrap it in foil.

Any help would be greatly appreciated.
Oh, and roast spuds...boil for 20 mins, then chuck in the oven in hot fat right? But for how long?

Cheers.

[Chilli]

condor said:

About 1 hour 20 mins at 180deg C.
If it's got string round it then it's likley to be 'boneless' so keep the string. No need for oil or foil

That's fantastic, many thanks.
Don't suppose you know about the spuds as well?!

[Chilli]

Number 8 said:

Depends how you want it done

Like I have a choice! At my level of expertise, she'll be happy as long as it's cooked and hot.

Thanks again gents.

[Chilli]

Ah sh!t, this is getting a bit deep. We have garlic, I've seen it. So I smash that up to a paste and then stab the meat? Really? Hasn't it been through enough already?! How many cloves should I use?
The mint sounds good but I've only got the stuff that you put on the side of the plate.

I'll be smothering the whole thing in about 2 litres of gravy anyway, so she won't taste anything but that!

Just checked...we have mixed herbs, provence herbs and paprika. I'm guessing these are no good?

Thanks again.

[Chilli]

condor said:

If you want to cook a simple roast, then do what I've aleady posted. Since you've asked for instructions then presumably it's your first time. Keep it simple, you can always experiment another day

Slivers of garlic inserted under the fat layers is good, but not essential Similarly sprigs of Rosemary make the kitchen smell wonderful whilst it's cooking, and teamed with the garlic give the lamb added flavour. I cooked 1/2 shoulder in the slow cooker yesterday for 6 hours stuffed with slivers of 4 cloves of garlic and small sprigs of Rosemary...and a small amount of red wine.
That's just as easy

Yeah, agree with this!

Thanks all, appreciate you taking the time.

[Chilli]

Man, I went to take the spuds outta their water, turned the hob off. Put then in the oven then 10 mins later realised the hob was still on....I'd turned the oven off. It'ds looking pretty black in there, but Mrs C is home in 10 mins and we'll be good to go!

[Chilli]

It all went swimmingly in the end. The Lamb was lovely, the spuds out of this world. The peas, top drawer, but the spinnich was sh!te...over cooked by about an hour! A nice touch with the gravy made out of the pea water!!
Oh, and the garlic....cracking idea, it really was good.
You have to understand that where we live (and our lifestyle) we don't eat roasts for 6 months at a time
! This was only done as I had the week off and Mrc C didn't.

Thanks again for all of the imput and for Condor foe keeping my feet on the ground. Right, what's next??!!