cooking this season's lamb

Ads · 20-12-2007, 20:40

I have bought a nice leg of British lamb to cook on Saturday, but would like some advice on the best way to cook it. The reason I ask is that the butcher advised that lamb tastes a little stronger at this time of year, and is better cooked properly, rather than being pink in the middle - is she right?

Minky_Bum · 20-12-2007, 21:22

In a pot with loads of herbs (especially oregano) for about 3 hours.

starsailor · 20-12-2007, 21:28

Quote:

Originally Posted by Minky_Bum

In a pot with loads of herbs (especially oregano) for about 3 hours.

And rosemary...you can't not use rosemary...

Lamb always seems to suck up favour well, so I'd stick it on a roasting tray, break up a bulb of garlic, sprinkle it all over it..(use all of it, skin and all), olive oil...with rosemary and some other herbs on top....

As for timings I have no idea.

Ja'mie King · 21-12-2007, 18:43

Quote:

Originally Posted by starsailor

And rosemary...you can't not use rosemary...

Lamb always seems to suck up favour well, so I'd stick it on a roasting tray, break up a bulb of garlic, sprinkle it all over it..(use all of it, skin and all), olive oil...with rosemary and some other herbs on top....

As for timings I have no idea.

God yes!! In our house we are in love with lamb at the moment. We've been getting steak legs from Morrisons (I know I should got to the butchers!!) but it's really good and was on special offer. I was rubbing garlic and fennel seeds into in and marinating it in a touch of olive oil in the fridge for an hour (might be better at room temp but I was running out of space)

Cook it at 180 for around 25 mins with some garlic and rosemary potatoes and you will have a mouth orgasm when you taste it.

stumblebum · 21-12-2007, 19:07

Make slits in it and stud it with Garlic and Rosemary.
Season and brown in a pan.
Place it in a casserole dish on top of a sliced onion and pour over a tin of tomatoes and 1/4 pint water then cook in a slow over for 2-3 hours.

A Sardinian recipe and absolutely delicious.
Traditionally you serve the sauce with pasta as a starter and the meat separately as a main.

Luxxy · 21-12-2007, 19:27

However you cook your lamb you must do it with Rosemary, it is a herb that is made for lamb!

Dr. Trash · 07-02-2013, 21:30

Whenever my mum cooks lamb, she nearly always cooks it in marinade sauce. Personally, I prefer eating the lamb without marinade sauce, but if the lamb has it, then I don't mind very much.

20-12-2007, 20:40	#1
Ads Forum Member Join Date: Jul 2003 Location: Pimlico, central London, UK Posts: 14,886	cooking this season's lamb I have bought a nice leg of British lamb to cook on Saturday, but would like some advice on the best way to cook it. The reason I ask is that the butcher advised that lamb tastes a little stronger at this time of year, and is better cooked properly, rather than being pink in the middle - is she right?

20-12-2007, 21:22	#2
Minky_Bum Forum Member Join Date: Nov 2006 Posts: 4,307	In a pot with loads of herbs (especially oregano) for about 3 hours.

20-12-2007, 21:28	#3
starsailor Forum Member Join Date: Nov 2006 Posts: 10,991	Quote: Originally Posted by Minky_Bum In a pot with loads of herbs (especially oregano) for about 3 hours. And rosemary...you can't not use rosemary... Lamb always seems to suck up favour well, so I'd stick it on a roasting tray, break up a bulb of garlic, sprinkle it all over it..(use all of it, skin and all), olive oil...with rosemary and some other herbs on top.... As for timings I have no idea.

21-12-2007, 18:43	#4
Ja'mie King Inactive Member Join Date: Dec 2006 Location: I am a girl! Posts: 7,333	Quote: Originally Posted by starsailor And rosemary...you can't not use rosemary... Lamb always seems to suck up favour well, so I'd stick it on a roasting tray, break up a bulb of garlic, sprinkle it all over it..(use all of it, skin and all), olive oil...with rosemary and some other herbs on top.... As for timings I have no idea. God yes!! In our house we are in love with lamb at the moment. We've been getting steak legs from Morrisons (I know I should got to the butchers!!) but it's really good and was on special offer. I was rubbing garlic and fennel seeds into in and marinating it in a touch of olive oil in the fridge for an hour (might be better at room temp but I was running out of space) Cook it at 180 for around 25 mins with some garlic and rosemary potatoes and you will have a mouth orgasm when you taste it.

21-12-2007, 19:07	#5
stumblebum Forum Member Join Date: Aug 2005 Location: ♀ Hampshire Posts: 5,309	Make slits in it and stud it with Garlic and Rosemary. Season and brown in a pan. Place it in a casserole dish on top of a sliced onion and pour over a tin of tomatoes and 1/4 pint water then cook in a slow over for 2-3 hours. A Sardinian recipe and absolutely delicious. Traditionally you serve the sauce with pasta as a starter and the meat separately as a main.

21-12-2007, 19:27	#6
Luxxy Inactive Member Join Date: Jul 2003 Location: London Posts: 18,089	However you cook your lamb you must do it with Rosemary, it is a herb that is made for lamb!

07-02-2013, 21:30	#7
Dr. Trash Inactive Member Join Date: Feb 2013 Location: In the trash can. Posts: 20	Whenever my mum cooks lamb, she nearly always cooks it in marinade sauce. Personally, I prefer eating the lamb without marinade sauce, but if the lamb has it, then I don't mind very much.

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