Leg of lamb

[Pferdestarke]

Guys, a bit of help Please.

I usually favour shoulder over leg but tomorrow I am cooking a huge bone-in leg that I don't want to dry out. What are your thoughts: fast, hard and high, or long, slow and low?

I prefer my lamb well done but meltingly tender. None of this rare, tough and undercooked rubbish appeals with lamb joints.

Cheers

[shirt]

i'd look at an authentic greek recipe for cooking temp/time. something like kleftiko [supposed to be knuckle but often leg] just cuts like butter. omyomyom!

[Pete Franklin]

I would roast it fast and hot but then I would always have leg cooked pink. Problem is if you want it well done the texture might get a bit livery as there isn't much fat running through the meat. maybe consider braising it slowly partially covered in liquid?

[SVX]

For a large bone-in leg, I would also start with err, boning it.

Then stuffing the inside of the flesh with the obligatory garlic/anchovies/herbs, then putting the bone back in the joint, and using butchers string to tie it on. This will make the final product very easy to carve.

I'd use the high, very low, flash method.

[calibrax]

Butterfly it, that's the best way if you want it evenly cooked throughout.

[JRM]

Probably a bit late, but I did a bone-in leg on Sunday and it was fabulous and dead easy.

Sear it on all sides until brown - just on a very hot griddle.
Pop it in a massive pot along with potatoes, carrots, celeriac and parsnips (all uncooked)
Add 6 slice of bacon and 3 red onions (quatered) and 3 cloves of sliced garlic that have been fried for 3-4 minutes.
Pour over 1 bottle of white wine and 1 bottle of water.

Add bay leave, thyme and rosemary (couple of handfuls)

Bring to the boil on the hob and then stick in the oven at 170 for 5 hours

Immaculate leg every time that just melts in the mouth

[Pferdestarke]

Thanks everyone. I've decided to bone it, add flavour by way of fresh herbs, garlic, chilli etc in the form of a wet paste, then replace the bone for slow cooking for 3.5 hours. I'll be cooking the whole thing in a roasting bag which should help to create a very wet cooking environment.

I'll post pics.

PS - if you haven't tried using these to roast meat or fish in, I can recommend you give them a go.

http://www.baco.co.uk/products/product_19.shtml

[Pferdestarke]

Boned and butterflied leg of lamb with a fresh mixed herb, chilli, cumin, coriander, salt, pepper, tomato paste and olive oil marinade. Cooked in a roasting bag for three hours then rested for 60mins. Crumbled feta over.

Not very photogenic this one but believe me it was tasty and well received by six guests.

[calibrax]

Pferdestarke said:

Wow. That looks AMAZING! Me want. Now.