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1st Roast today...HELP!
17 Answers
Im cooking my 1st roast ever today...ARGH! I have got a boneless shoulder of lamb. It says it is weight: 0.796kg
and on the back it says "cook for 30 mins per 500g plus 30 mins"
Im very confused :S lol how long do i cook it for? and do you all have any tips for me on how to make it go well!HA!
THANKS!!!!!! xxx
and on the back it says "cook for 30 mins per 500g plus 30 mins"
Im very confused :S lol how long do i cook it for? and do you all have any tips for me on how to make it go well!HA!
THANKS!!!!!! xxx
Answers
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Hi, well not really into kilogramms, but i think it would take 40 45 minutes, and 30m is over, say a hour and fifteen minutes,lamb can be served pink depending if you like it like that, i would put in roasting tray, with a drop of water, top up now again, keeps the meat moist, and makes delicious gravy,season with salt,some people like to put fresh rosemary on the joint, me i think its too much of a domineering herb,oven on at 190degrees or gas mark 6, for the first half hour then turn down to about 170 gas mark 4 or 5 depending and baste now again with juices, until the time, or and the juices run clear or slightly pink, if you like ure lamb this way,remove from oven and let it rest for about 20 minutes, should be easy to carve then good luck!!!!
I never ever time anything I am cooking. Put it in a roasting tin, cover with foil and bung it in the oven. Don't have the temperature too high, about 150 celcius. After a few hours remove the foil, baste it with it's juices and put back in to brown. Put a sharp knife through the thickest part and if the juices are bloody it needs more time. It'll be fine !
So you think about 1hr 30 mins will be enough time? obviously i will keep checking it. how much oil should i put in the tray? or so i just put water in?
its is only small joint as theres only me and mr chatty! :)
Gosh im so nervous!
And i have a fan oven so in at 190 should be fine? then turn own after 30 mins to 170?
ARGH! x
its is only small joint as theres only me and mr chatty! :)
Gosh im so nervous!
And i have a fan oven so in at 190 should be fine? then turn own after 30 mins to 170?
ARGH! x
It is a bit confusing because you have to do a mathematical calculation which involves dividing 796 by 500 then multipling by 30 and then adding on another 30.
Answer ( if my maths are correct) 77.76mins....1hr 18mins in round figures.
I'd give it an hour and half in the oven and it should taste great without any fancy dressing.
Best wishes ......Ron
Answer ( if my maths are correct) 77.76mins....1hr 18mins in round figures.
I'd give it an hour and half in the oven and it should taste great without any fancy dressing.
Best wishes ......Ron
It may take a couple of goes before you get a roast right MissChatty, as it involves not only the joint but the potatoes, veg, yorkies etc., all being ready together.
If you keep an eye on the meat, but not making it an exercise in anxiety, you won't burn it. Check it as Jillius says, with a sharp knife, and judge it by the juices.
Keep notes on what you are doing so you can develop your master plan and you will soon be confident.
If you keep an eye on the meat, but not making it an exercise in anxiety, you won't burn it. Check it as Jillius says, with a sharp knife, and judge it by the juices.
Keep notes on what you are doing so you can develop your master plan and you will soon be confident.
miss chatty please do not put any oil on the lamb, as it is a fatty meat and will produce ts own fat, secondly you have a fan oven, which will cook the meat quicker,so i would cut the time down to a hour and then check the joint, start heat off at 180 degrees and then turn down to 160 and slow roast it, so its put lamb in roasting tin season and put a small amount of water in tin, keep topping up as the water reduces, i dont put foil on the meat there is no need,keep basting the joint say every fifteen minutes after a hour put fork in the middle of joint and if its clear its ready, i am assuming thast you dont want the meat pink, if not clear return to oven for another 20 minutes to 30minutes and test again, then leave out to rest,do you want me to come around and cook it for you lol!!!!
-- answer removed --
HEY!!!
Well the roast was a huge success thank you all very much!! I managed to get the meat, veg, roasters, yorkies and gravy all cooked at the same time so none went cold! I think it was a case of beginners luck! However it was rather hot in my kitchen and i really didnt like that! lol!!
The only dilemma was at the end when after resting the meat i cut off the string and decided to cut it then...oops! i now know it would be much easier leaving the strings on! :D
But thank you all for your prompt helpful replies...as always! Mr Chatty was dead impressed...only taken me 5 years of being with him (1year living together) to cook a roast for him!! HAHA!!
XXXXX
Well the roast was a huge success thank you all very much!! I managed to get the meat, veg, roasters, yorkies and gravy all cooked at the same time so none went cold! I think it was a case of beginners luck! However it was rather hot in my kitchen and i really didnt like that! lol!!
The only dilemma was at the end when after resting the meat i cut off the string and decided to cut it then...oops! i now know it would be much easier leaving the strings on! :D
But thank you all for your prompt helpful replies...as always! Mr Chatty was dead impressed...only taken me 5 years of being with him (1year living together) to cook a roast for him!! HAHA!!
XXXXX
Hi MissChatty..........My wife (Viv) and I are really pleased to hear that your roast meal was a success. It's not easy getting everything timed for the table; but you should be proud of the fact that you did it on your first attempt.....Congrats.
It can get a bit hot in the kitchen, but you'll soon get accustomed to it. An extractor fan can help to keep down air temperatures and it is my firm belief that a glass or two of chilled wine helps one to keep a cool head. (A glassful in the cook is far better than two in the pot.).
I can appreciate your cutting the string. I did just the same, many years back, whilst trying to impress friends by carving at table. Nowadays I slice up to a piece of string before removing it. However, if a joint of meat has been rolled and is held in shape with an elasticated string type netting, there is no alternative to its removal before carving. I am certainly a poor carver and take the view that taste and texture are more important than silver salver served slices.
Bon appetit....Ron.
P.S....I didn't have to cook today. My Sous Chef (Viv of course) really went to town on our evening main meal and lap tabled (i.e..trays on knees) enjoyable plates of tinned tuna and salad dressed with honey and mustard. Honestly, she does do wonders with simple indgredients from supermarkets shelves.
It can get a bit hot in the kitchen, but you'll soon get accustomed to it. An extractor fan can help to keep down air temperatures and it is my firm belief that a glass or two of chilled wine helps one to keep a cool head. (A glassful in the cook is far better than two in the pot.).
I can appreciate your cutting the string. I did just the same, many years back, whilst trying to impress friends by carving at table. Nowadays I slice up to a piece of string before removing it. However, if a joint of meat has been rolled and is held in shape with an elasticated string type netting, there is no alternative to its removal before carving. I am certainly a poor carver and take the view that taste and texture are more important than silver salver served slices.
Bon appetit....Ron.
P.S....I didn't have to cook today. My Sous Chef (Viv of course) really went to town on our evening main meal and lap tabled (i.e..trays on knees) enjoyable plates of tinned tuna and salad dressed with honey and mustard. Honestly, she does do wonders with simple indgredients from supermarkets shelves.
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