(Sun 15:41 26/Nov/06)You will have to let it defrost first.Then 20 mins a 1b like any other meat.
daisy48
(Sun 16:25 26/Nov/06)Tweedy, When it's defrosted sprinkle some rosemary over it. I roast mine slowly, gas mark 4. Its really tender when done slowly and add some mint sauce to your gravy:-))
jennyp
(Sun 23:28 26/Nov/06)Red Currant jelly is also nice added into gravy.
scoobysoo
(Mon 09:13 27/Nov/06)I always cook lamb in my slow cooker (buy defrost it first). I seal the meat in a pan, then put it in the slow cooker with a large glass of red wine and rosemary and a few blobs of butter, and leave for about 8 hours. The meat slides off the bone!
Carby
(Wed 16:38 29/Nov/06)Put it in the oven and turn the oven on.
Bigguy
(Tue 21:24 05/Dec/06)While defrosting the lamb, boil about 250g of dried barley with two bay leaves (they taste like mint). Cut and pre-heat (but don't fully cook) potatoes, carrots, and sweet onions in a microwave oven (parsinps, turnips and rutabagas are also nice). Put the cooked barley at the bottom of a roasting pan or slow cooker and add about a pint of water. Place the leg of lamb on top of the cooked barley and sprinkle with salt, pepper and rosemary (a member of the mint family) over the meat. Cover the meat with the vegetables and sprinkle them with salt, thyme and parsley. Cover and roast in the overn for about 90 minutes. Uncover and roast for another 30 minutes. In a slow-cooker you'll have to cook longer.
The fat from the lamb with combine with the starches of the barley for a wonderful pseudo-gravy or sauce that you can serve over the vegetables.
Anyway that's the way I do it, and haven't poisened anybody yet...
By the way, I like jennyp's suggestion regarding the red currant jelly. Next time I may add some currants to the roasting pan. Thank you jennyp.
Question & Answers
Articles
