Any suggestions for a leg of lamb?

[lucysmam]

My friend was going to chuck it, because they've not eaten it, so it's currently in my freezer because I'm not sure what to do with it. I don't think I've ever cooked lamb before.

Any suggestions for something tasty to make with it?

It's not a great loss if we don't like it, it just seemed a shame for a perfectly good piece of meat to end up wasted so I thought we may as well try it.

Tia :)

I would cook it slowly -jonathanpowles.blogspot.com/2010/11/jamie-oliver-five-hour-lamb.html

that's a great recipe.

I would just do it as a Sunday roast with whatever you usually do. Insert slivers of garlic and rosemary into the lamb if you want to be fancy. Make sure you don't overcook it. Use the leftovers for shepherd's pie.

you can substitute different veg or just do it with wine garlic onions and rosemary although I do find the veg makes a very flavoursome gravy

7 hour lamb. Mmmmmmm

You lucky person, free lamb!!
This is my go to recipe for leg of lamb...
www.buzzfeed.com/zainabshah/baa-baa#.aqngZ5a97

Cool it long and slow with your favourite curry spices. When it has been in for about 3 or 4 hours shred the meat. Serve with rice or naan, whatever you like

I think shoulder is better for long and slow. Leg has v little fat on it. I just do the slits with garlic and rosemary and brown it first to seal in the juices. Aim to cook so it's still pink in the middle. What does Delia say on the timings and temps? She's my Bible.

Gorgonzola leg of lamb. Mixture of gorgonzola/other blue cheese and creme fraiche. Use half to coat lamb. Past the half-time roasting point, brush lamb and potatoes/veggies with part of the remaining mixture - reapply every half hour or so so it doesn't get too dark.

Brilliant, thank you all so much. Dd1's quite keen on cooking with me lately so I'll show her these suggestions when she surfaces & see what she fancies.

Yogurtalu kebab - roast the lamb with garlic as suggested above.

Then warm up pitta breads and slice into bite size squares, put roast lamb pieces on top then a tomato sauce (I make it with a tin of tomatoes, onion, chilli powder, a tablespoon of brown sugar) and finally some lovely thick Greek yogurt on top.

I love Moroccan lamb 😋

Rub it with garlic, olive oil and crushed rosemary. Wrap it in baking parchment, and marinade in the fridge for 4 hours.

I'm astonished that someone would throw food away because they haven't got round to eating it - that's bizarre.
Anyway - pleased that you have stopped the waste, and hope you enjoy it. (sorry no recipes I'm veggie - but if I wasn't I'd probably have it roasted then use up left overs in a curry)

Lots of Garlic , rosemary , Melted anchovies and juice of several lemons roasted long and slow.

English way - use mint (don’t like it myself though English dh does).

Or

Put slits in with point of a skinny knife. Push in sliver of garlic with rosemary or thyme. Squeeze of lemon over. 180 deg for 15 minutes/lb or 450g.

If it’s a bit older (the size should advise you) Nigella browns then cooks covered with carrot, parsnip, celery, leek or onion, garlic and a tin of your favourite beans. A bit of wine or water. Salt and pepper. 150 deg for about 4 hours. Take the bone out and shred before serving. If there are enough juices, squash some of the veges into a gravy.

Serve all of them with a fresh green vegetable or two and roasties.

Amy this friend quite often clears out & I rescue the spoils. Most goes in my chest freezer for a lazy day/skint week.

The kebab suggested above sounds lovely 😋

@lucysmam ah that sounds like a good idea then, I think I had visions of her flinging loads of food in the bin and wasting it, but I guess its more 'I don't think we'll eat this do you want' it kind of thing which is great.

Roast it, salt and pepper, cover loosely with foil in an 180 oven and take off the foil towards the end. Make gravy with all the loveliness that's left in the bottom of the tin.Mmmmmmmmmm

Meera Sodhu’s Lamb Raan. There is nothing better to do with a leg of lamb.