Lamb

[pavillion1]

Looking for help from you lovely lot 🤗. Im cooking a leg of lamb tomorrow but not really sure what to do with it . (1850kg) Ive also got some fresh Rosemary & Thyme . How do i cook the perfect roast lamb ?

Generous amounts of salt, pepper, garlic, rosemary, thyme, along with some oil to rub all over. Place in tray, cover with foil. Bake slow and long. maybe 140-160 depending on your oven for a few hours.

1850Kg??
That's one big lamb 😂

We take several thick springs of rosemary, coat them in olive oil and lay them on the bottom of a high sided roasting tin - enough to cover it. Turn the oven on to 200c, place the tin inside and wait for it to heat up.

Make some incisions into the lamb with a sharp pointed knife. Make the incisions as neat as possible so that the skin does not tear too much. Insert some thin slices of garlic cloves into the incisions and push them down. A small rub of olive oil over the skin, then sale and pepper to season. Blast the lamb in the oven for the first 15 minutes then turn it down to about 170c for the rest of the cooking time per the label.

About 30 minutes before the lamb has reached full cooking time, through in some carrots cut into quarters lengthways so they are no more than about 10-12 mm thick. Coat them in the juices then put the tin back into the oven for the final 30 minutes. When it is done, take the lamb out and let it relax under some foil for 15-20 minutes before carving.

thank you xx

@pavillion1 How was it? what did you serve it with and what wine did you serve?

it was soooo good , served with broccoli, carrots , parsnips & peas and of course roasties . Had to have yorkshire pudding else my kids would think the world was ending 😬. Washed down with a Cabernet sauvignon.

What are you doing with the other 1840kg??

I love lamb....