Leg of Lamb - Never done it before
Discussion
Leg of Lamb - Never done it before but ive done the following with ease and have had many compliments
Fore rib of beef EASY
Loin of pork EASY
Lamb Joint EASY
Pork Belly EASY
My only problem is, I always tend to run with a rough guide i.e. so much time per pound etc and cant really find anything with jamie oliver. Any link or points?
Also, When i make my gravy i tend to put the roasting tray on a medium heat, and use water to "deglaze" the pan and tend to use a stock cube to thicken it up but tomorrow i was thinking maybe have the juices on a medium to high heat, plain flour and use chick stock (not cubes) to thin it down.....Would this work?
Fore rib of beef EASY
Loin of pork EASY
Lamb Joint EASY
Pork Belly EASY
My only problem is, I always tend to run with a rough guide i.e. so much time per pound etc and cant really find anything with jamie oliver. Any link or points?
Also, When i make my gravy i tend to put the roasting tray on a medium heat, and use water to "deglaze" the pan and tend to use a stock cube to thicken it up but tomorrow i was thinking maybe have the juices on a medium to high heat, plain flour and use chick stock (not cubes) to thin it down.....Would this work?
bone in leg of lamb= 15 mins per pound + 15 so roughly 1hr 15 then a 30 min rest so 30 mins at 220dc 45mins at 180dc rest for 1/2 hour. this gives you medium rare meat. cook an extra 15 mins if you want it more medium.
gravy- i would roast some veg (carrot onion celary) first- use that as a trellace for the lamb and then when the meat is resting add a splash of wine and some water and then boil down for a bit. Add juices from rested lamb and thicken slightly with a bit of flour if needed- i often find that the veg adds enough body.
gravy- i would roast some veg (carrot onion celary) first- use that as a trellace for the lamb and then when the meat is resting add a splash of wine and some water and then boil down for a bit. Add juices from rested lamb and thicken slightly with a bit of flour if needed- i often find that the veg adds enough body.
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