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Posted by: 16796 (Guest), Monday, April 2, 2012, 9:22pm
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.
Posted by: Amazone I., Monday, April 2, 2012, 9:29pm; Reply: 1
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 ;) :D
Posted by: 16796 (Guest), Monday, April 2, 2012, 9:36pm; Reply: 2
What should the temperature be set to?
Posted by: Munchkin76, Monday, April 2, 2012, 9:39pm; Reply: 3
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
Posted by: 16796 (Guest), Monday, April 2, 2012, 9:52pm; Reply: 4
Sounds delicious thanks!
Posted by: Dianne, Monday, April 2, 2012, 10:54pm; Reply: 5
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!!!  :)
Posted by: ABJoe, Monday, April 2, 2012, 11:16pm; Reply: 6
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...
Posted by: cajun, Monday, April 2, 2012, 11:36pm; Reply: 7
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!
Posted by: gardengirl, Tuesday, April 3, 2012, 12:49am; Reply: 8
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.
Posted by: BTypeAUS, Tuesday, April 3, 2012, 8:38am; Reply: 9
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.
Posted by: JillP, Tuesday, April 3, 2012, 4:39pm; Reply: 10
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  ;D

A little mint jelly on the side is nice too ;)
Posted by: O in Virginia, Tuesday, April 3, 2012, 4:42pm; Reply: 11
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.
Posted by: JJR, Tuesday, April 3, 2012, 5:31pm; Reply: 12
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.  
Posted by: cajun, Tuesday, April 3, 2012, 6:26pm; Reply: 13
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! :D
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.
Posted by: O in Virginia, Tuesday, April 3, 2012, 7:32pm; Reply: 14
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.
Posted by: gardengirl, Tuesday, April 3, 2012, 9:44pm; Reply: 15
I made a few smudge sticks with my lavender. I will try tea this spring.
Posted by: Rev144, Tuesday, April 3, 2012, 9:53pm; Reply: 16
I put it in the Crock Pot with Salt, Rosemary, Garlic, little pepper.  It comes out so moist and tender.  
Posted by: O in Virginia, Thursday, April 5, 2012, 4:48pm; Reply: 17
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.
Posted by: cajun, Friday, April 6, 2012, 6:18pm; Reply: 18
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! :D
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!!!  
Posted by: O in Virginia, Friday, April 6, 2012, 7:32pm; Reply: 19
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.   :-/
Posted by: Nadira, Friday, April 6, 2012, 9:02pm; Reply: 20
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
Posted by: Lola, Friday, April 6, 2012, 9:19pm; Reply: 21
yes add water

google crock recipes for tips
Posted by: 16796 (Guest), Saturday, April 7, 2012, 9:29pm; Reply: 22
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.
Posted by: DoS, Saturday, April 7, 2012, 9:42pm; Reply: 23
It has a unique smell/taste. Good lamb it should be subtle, mutton it is pronounced. I love it.
Posted by: Spring, Saturday, April 7, 2012, 10:34pm; Reply: 24
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! :o
Posted by: Possum, Sunday, April 8, 2012, 6:05am; Reply: 25
Quoted from O in Virginia
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.   :-/
Yeah we breed them that way over here... ;) imo you can't overcook it in a crock pot - worst thing that could happen, is it will fall of the bone... Oh wait - it doesn't have one ;) But seriously, it should be fine...just beautifully tender & tasty?!
Posted by: Munchkin76, Sunday, April 8, 2012, 7:38am; Reply: 26
I made a shoulder of lamb yesterday for lunch. The night before I made slits all over the fatty part of the joint and rubbed it all over with chopped garlic, rosemary, EVOO, salt and a little red pepper flakes. The next morning I pre-heated the oven to 200C and made a trivet of carrot halves, onion wedges, and whole garlic cloves (skin on) in the bottom of the baking dish, plonked the lamb on top of this, poured over 500ml of chicken stock, and 250ml of red wine. I then tightly covered the baking tin and lamb tightly with two layers of foil and put in the oven (immediately reducing the temp to 170C). This I roasted for just under 4 hours. Once ready, I stripped the meat from the bone and kept warm in a serving dish whilst I made gravy with the pain juices, some seasoning and a little sugar free damson jam. We had it with roast potatoes (for those allowed), roast parsnips/sweet potatoes/butternut squash, peas, brocolli and steamed carrots. Everyone loved it, it was sooooo good!

Andy
Posted by: Victoria, Sunday, April 8, 2012, 4:35pm; Reply: 27
I buy leg of lamb already removed from the bone by my butcher.  I clean and cut the meat into small cubes and prepare it regularly as part of stir-fry (my stand-by fast food).  I dust the meat with onion and garlic granules, powdered ginger and curry powder and cook it in minutes in my stainless steel skillet lightly spread with liquid lecithin.  I add a small dab of ghee to the pan just before tossing the meat in.
Posted by: tjw6150, Sunday, April 8, 2012, 6:10pm; Reply: 28
The paleo cookbook WELL FED has an excellent recipe for Rogan Josh that can use lamb.  Check the spices used for your avoids/beneficials.  Tender and juicy and even better warmed up the next day or so.
Posted by: O in Virginia, Sunday, April 8, 2012, 6:49pm; Reply: 29
Quoted from Possum
Yeah we breed them that way over here... ;) imo you can't overcook it in a crock pot - worst thing that could happen, is it will fall of the bone... Oh wait - it doesn't have one ;) But seriously, it should be fine...just beautifully tender & tasty?!


:D  Yes, New Zealand lamb is a treat here.  It is expensive but considered very fine.  I actually have it in the oven now, and a pan of mixed root veggies, too.  I couldn't bring myself to crockpot it.  It smells wonderful, I'm getting sooo hungry!
Posted by: Possum, Monday, April 9, 2012, 12:19am; Reply: 30
NZ lamb is world renowned for its deliciousness... Hope you enjoy/ed yours?! ;)
Posted by: Spring, Monday, April 9, 2012, 4:27am; Reply: 31
Possum, I think you need to ship me an entire lamb it is so good!!  :D
Posted by: Possum, Monday, April 9, 2012, 4:48am; Reply: 32
lol so glad you enjoyed it, Spring ;) Funny thing, when we were visiting our daughter in LA, 18 months ago, we bought lamb racks cheaper there, than we can back here... ::) Same as here in NZ, we can buy Aussie beers cheaper than in Aus??!!
Btw husband just said he is thinking of starting live animal exports...beginning with possums :o lol
Posted by: O in Virginia, Monday, April 9, 2012, 3:15pm; Reply: 33
Our lamb was delicious yesterday.

'Possum is a neutral on my swami.   :o   ;)  
Posted by: JJR, Saturday, April 14, 2012, 11:44pm; Reply: 34
I'm sure it smells different than a beef roast.  Are you OK?  It wasn't a BAD kind of funny was it?  I hope you're not sick now.  

It's funny, I think beef smells a little different now that I'm more used to lamb and turkey.   ;D
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