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Cooking lamb  This thread currently has 2,022 views. Print Print Thread
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Rachel D
Monday, April 2, 2012, 9:22pm Report to Moderator Report to Moderator
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What in your opinion is the best way to cook a leg of lamb? I just bought one and I have never eaten it before. I have been told that I need to educate myself on how to prepare it because if it is under or over cooked it can ruin the experience for many people.
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Amazone I.
Monday, April 2, 2012, 9:29pm Report to Moderator Report to Moderator

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Kyosha Nim
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use some dried or fresh herbs, garlic and onions, cook it about 45 minutes in the oven with some olive oil on top. You might add fresh veggies or you might want to use a so called Tajine-  to put all in and cook all together in the oven....
wish you bonne chance


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Rachel D
Monday, April 2, 2012, 9:36pm Report to Moderator Report to Moderator
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What should the temperature be set to?
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Munchkin76
Monday, April 2, 2012, 9:39pm Report to Moderator Report to Moderator

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You might try roasting it - pierce the skin all over and insert a sliver of garlic and some fresh rosemary in each slit and roast.  Roast in a preheated oven 180C (350F) for 55 minutes per kg (approx 2 pounds), plus an extra 25-30 minutes at the end.  Be sure to let the meat rest covered in foil for about 15 mins before carving to let the juices re-settle otherwise all the juices will run out and the meat will be less tender.  Yum!  Enjoy!

Andy


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Rachel D
Monday, April 2, 2012, 9:52pm Report to Moderator Report to Moderator
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Sounds delicious thanks!
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Dianne
Monday, April 2, 2012, 10:54pm Report to Moderator Report to Moderator

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As well as Andy's take on this, I make slits to add a ton of fresh garlic. Then I rub it down with olive oil. In a coffee grinder that I use for nuts/herbs/spices, I grind up equal amount of coriander and cumin seeds, and with clean, dry hands I pat this all over.

I cover this with plastic film and leave it marinate for 18-24 hours in the fridge. Before baking, I take it out for one hour to take the chill out and bake as per Andy's instructions. The spices and juices at the bottom of the pan are great to use with it as is.

I've decided that this is the only way for me to eat lamb now, I find the pre-ground lamb too fatty for my liver as well as the lamb chops. With the lamb chops, I have to spend so much time cutting off all the fat etc...and still it can be too fatty. Enjoy!!!  
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ABJoe
Monday, April 2, 2012, 11:16pm Report to Moderator Report to Moderator

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I like to use a meat thermometer to get the leg of lamb done medium @ about 160F.

The spicing suggestions already provided are great.

We always bake a roast covered so it doesn't brown excessively.  I also like to put some vegetables in the roasting pan to absorb the flavors of the roast while it is cooking.  It blends the flavor of the whole meal wonderfully...


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cajun
Monday, April 2, 2012, 11:36pm Report to Moderator Report to Moderator

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Definitely roasted with fresh sprigs of rosemary ( I have numerous bushes all over my front and backyard ), olive oil and garlic. I agree with the others that roasting it over/with your favorite veggies is a delicious meal! Serve it with brown and wild rice...yum!


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gardengirl
Tuesday, April 3, 2012, 12:49am Report to Moderator Report to Moderator

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I use a combination of rosemary, thyme, oregano, salt and garlic for dry rub and let it sit for most of the day with lemon slices on top. I butterfly the leg and then cook it on top of the lemon slices.
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BTypeAUS
Tuesday, April 3, 2012, 8:38am Report to Moderator Report to Moderator

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I make roast lamb all the time...put in in the roast pan, add spices or herbs and olive oil and cover with foil...this is important so the juices don't dry up. Put it in the oven in 200C for an hour, after that remove the foil and let it cook for a further thirty minutes until roasted and brown. I like to add sliced onions and veg around it..as a B, I love sweet potatoes and carrots with the roast lamb.


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JillP
Tuesday, April 3, 2012, 4:39pm Report to Moderator Report to Moderator

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I got a leg of lamb over the weekend and cooked it in the crockpot for the first time.  It was amazing !!!  The herbs are the same as suggested by the others but the crockpot keeps it moist !  

My O husband had never eaten much lamb, he is a believer now  

A little mint jelly on the side is nice too


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O in Virginia
Tuesday, April 3, 2012, 4:42pm Report to Moderator Report to Moderator

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We love lamb.  You can buy some dried herbes de provence.  I use an Afghan spice rub on lamb as well which is spicy and nice with Basmati rice.  I have also used fresh lavender on lamb (my own homegrown with no chemicals sprayed on it), and that was delicious.  The lavender gave it a sweetish almost anise like flavor and perfume.  I like the idea of doing a small one in the crockpot (easy!).  Maybe I'll do that on Easter Sunday.

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O in Virginia  -  Tuesday, April 3, 2012, 5:33pm
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JJR
Tuesday, April 3, 2012, 5:31pm Report to Moderator Report to Moderator

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I just did one yesterday.  450 for a half hour and then down to 350 for about another hour.  Give or take.  Use a meat thermometer like ABJoe said.  Spice however you like.  I've never tried covering it.  Huh.  that's a good idea.  My kids like how the fat turns to bacon like consistency the way I do it though.  I just cut that part off for me.  


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cajun
Tuesday, April 3, 2012, 6:26pm Report to Moderator Report to Moderator

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OinV,
Lavender, great idea! I will try that on the next roast for my guys!
I have more lavender in my yard than any other plant. There are so many uses!( just ask the French! ) I put it in ice cream ( used to eat it, not so much now since swami ), in honey, in vanilla cakes, use it as a tea, as a pot pourri, in my lemonade (recipe follows) and to keep "creepy crawlers" out of your house...cut lavender when it is ready to dry...gather small bunches of mainly the flower part and place in little containers ( I use old jewelry or flat boxes) and put in window tracks. Its amazing how bugs are repelled by this!
My favorite use is to put a few fresh sprigs in small vases of water and set around my whole house! Simple, pretty and smells heavenly! My plants are in full bloom right now..wish I could post a picture..and I am fortunate that they pretty much bloom all year!
LAVENDER LEMONADE
8 cups water, 2 teaspoons powdered stevia (or honey), 1 teaspoon lemon zest, 1/8 cup dried lavender or 1/4 cup fresh flowers, 1cup fresh lemon juice, lemon slices or blueberries
Combine 4 c. water, stevia, lavender and lemon zest in a pan. Bring to a boil and simmer about 10 min. Strain sauce and discard flowers. Pour into a pitcher with remaining water. Serve over ice with lemon slices, blueberries, or a sprig of fresh lavender.


 Ao  ISFJ   Taster   Rh+  

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O in Virginia
Tuesday, April 3, 2012, 7:32pm Report to Moderator Report to Moderator

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Cajun, I LOVE lavender.  You are lucky to have all that amazing lavender growing at home.    I've heard of lavender ice cream but never tried it before (it would be an avoid now), but I am definitely going to try some lavender lemonade.  That sounds lovely.  I have some dried lavender in tea bags, and I have some organic dried lavender for making sachets.  Wouldn't it be great to have an old fashioned still room to make your own lavender water and ointments and what not?  That's one reason why I loved Ellis Peters' series of books Brother Cadfael (14th century monk sleuth), he was in charge of the herbarium and made all kinds of potions and medicines.  Fascinating to me.  There was a TV series, too, with Derek Jacobi, which was really enjoyable.  I watched them on dvd from the library.
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gardengirl
Tuesday, April 3, 2012, 9:44pm Report to Moderator Report to Moderator

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I made a few smudge sticks with my lavender. I will try tea this spring.
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Rev144
Tuesday, April 3, 2012, 9:53pm Report to Moderator Report to Moderator

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I put it in the Crock Pot with Salt, Rosemary, Garlic, little pepper.  It comes out so moist and tender.  
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O in Virginia
Thursday, April 5, 2012, 4:48pm Report to Moderator Report to Moderator

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Kyosha Nim
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I can't wait to try doing lamb in the crockpot.  I don't know why it has never occurred to me to try it before.  I usually roast leg of lamb in the oven, but doing a small boneless one in the crockpot would be such a no-brainer and I won't be confined to the kitchen that way.  I'm going to do a small one for Easter Sunday.  I'm glad DH is A nonnie so he can have lamb, which he loves, even though it is neutral not super food for him.
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cajun
Friday, April 6, 2012, 6:18pm Report to Moderator Report to Moderator

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OinV......thank you for the book/dvd info! I love that stuff, too!
It would be awesome to have a special room/place to play with lavender!
I spray lavender water on my bed linens daily.

I am going to make the next lamb roast for my O's in the crockpot with lavender!!!  


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
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O in Virginia
Friday, April 6, 2012, 7:32pm Report to Moderator Report to Moderator

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My pleasure, Cajun.  I hope you get the time to get acquainted with Brother Cadfael.  

I bought a lovely little boneless leg of New Zealand lamb for Sunday, but I'm nervous about crock potting it now.  I don't want to overcook it and ruin it.  
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Nadira
Friday, April 6, 2012, 9:02pm Report to Moderator Report to Moderator

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I just got a "whole boneless leg" (7.75 lbs) which I'm trying for the first time this week.  (My son is Easter Orthodox, so Easter is next week...)

I'm planning on using the crock pot.  Does it need any water?  or will the lamb provide it's own.

Thanks,
Nadira
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Lola
Friday, April 6, 2012, 9:19pm Report to Moderator Report to Moderator

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yes add water

google crock recipes for tips


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Rachel D
Saturday, April 7, 2012, 9:29pm Report to Moderator Report to Moderator
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Just wanted to tell everyone I made my leg of lamb today. Put it in the crock pot with some water. It already had some spices on it. It cooked for 8 hours and came out very tender. I had a small taste and its like a lighter version of a beef roast. It kind of smells funny, I was told it was probably the rosemary I was smelling. Does lamb normally have an odd smell? I'm eating it for dinner later, maybe with some asparagus and rice or something.
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DoS
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It has a unique smell/taste. Good lamb it should be subtle, mutton it is pronounced. I love it.
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Spring
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Quoted from 16796
Just wanted to tell everyone I made my leg of lamb today. Put it in the crock pot with some water. It already had some spices on it. It cooked for 8 hours and came out very tender. I had a small taste and its like a lighter version of a beef roast. It kind of smells funny, I was told it was probably the rosemary I was smelling. Does lamb normally have an odd smell? I'm eating it for dinner later, maybe with some asparagus and rice or something.


I just finished a big serving of lamb stew. Delicious! We love rosemary with lamb. Also, had carrots, a small turnip, sweet potatoes, onion and bok choy in the stew. It was sooo good! Used amaranth flour for thickening. I don't mind the smell of lamb at all, but mutton is a different story - especially if it is cold with NO seasoning!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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