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.

[condor]

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

[condor]

re the spuds. I usually parboil them for 10 mins - then bung them in the oven for 20 mins in a preheated oiled dish...then take out and turn the potatoes, given them another 20 mins - take out , have a look and another turn..then in for another 10 or so mins.

[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?!

[Number 8]

Depends how you want it done

Medium = 25 mins per lb/455gms + 25 mins (for your 1.2kgs then 91 mins)
Medium-Rare = 20 mins per lb/454gms + 15-20 mins (for your 1.2kgs then 67-72 mins)

LET THE MEAT STAND/REST AFTER COOKING FOR AT LEAST 10 MINS.

Keep the string on.

I would rub olive oil and rosemary into the skin and some sea salt and black pepper.

Only put foil on when you allow to rest.

Temp of oven at 190C/375F

[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.

[Mobile Chicane]

I can't eat lamb without garlic.

Make a paste from crushed garlic, chopped rosemary and an anchovy if you have one.

Stab the meat all over and push a small amount of garlic paste in each slot.

[21TonyK]

Shoulder is very fatty compared to other cuts (but thats a good thing!) so it will benefit from longer cooking at a lower temp. Season it up with salt and mint sauce in side if you have any then cook for a good couple of hours at 160. Take it out and crank the oven up to 220. Let the oven get hot and pop it back in for ten minutes then let it rest for 20 minutes before carving.

[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.

[escargot]

Chilli said:

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.

You could just slice the garlic into slivers, poke some holes into the lamb and shove the garlic in. Dead easy.

ETA: How much is down to taste but one or two cloves should do.

Edited by escargot on Thursday 18th November 12:16

[escargot]

21TonyK said:

Shoulder is very fatty compared to other cuts (but thats a good thing!) so it will benefit from longer cooking at a lower temp. Season it up with salt and mint sauce in side if you have any then cook for a good couple of hours at 160. Take it out and crank the oven up to 220. Let the oven get hot and pop it back in for ten minutes then let it rest for 20 minutes before carving.

Definitely this.

[21TonyK]

Mint sauce from a jar is fine, rub it all around inside the meat with a bit of salt.

[condor]

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

[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.

[Pixel-Snapper]

Nothing to add really, some good techniques been said already.

However Chilli thats some of the best replys i've seen to cooking techniques on here.

Had me

[SplatSpeed]

1 Get a Lorry
2 fill with live Lambs
3 Petrol Bomb the Lorry

French Methord!

[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!

[Pete Franklin]

I would never roast shoulder to medium rare- it is essential to cook it low and slow otherwise it will be chewy and the fat will still be all intact and wont have done its job to moisten and flavour the lamb.

my advice if you have time would be to flavour it how you think best-(rosemary, garlic and anchovy is the classic combo), stick it in the oven on low (145dc) for around 5hrs or longer if you want and then blast it at the end for half an hour (220+dc) before letting it rest for another half hour. its a great way of cooking because you can just shove it in in the morning and forget about it/ go out, then arrive home in the evening with the whole house smelling amazing and have a low maintenance meal

If i didnt have the time to do that, i wouldnt cook shoulder.

[escargot]

This is brilliant! Stirling work Chilli.

[smack]

Knowing Nick, he will get pissed off, throw the lamb across the kitchen, and wisk the Mrs out for dinner out, before she can see the trail of devastation left in her kitchen