Christmas Dinner Q

[kiwidreamer]

What is the general consenses on a 2.2 kg leg of lamb being enough to feed 5 adults, token amount for 3.5yr and 6mth old, all the usual trimmings. It looks like a decent amount of meat but with shrinkage in cooking and the bone Im worried Ive got it really wrong??

Guests are all family so I wont be too disgraced if there is just enough, no need for leftovers as we fly out of the country on Boxing Day.

depends how greedy everyone is, and what your usual trimmings consist of.

trimmings - roast potatoes/parsnip/sweet potato, brussel sprouts/green beans/baby carrots. Will be two deserts plus prawns for starters.

wasnt sure about stuffing / bacon wrapped sausages - are they just for poultry?

I recently slow cooked a leg this size for 4 adults, there was plenty left for a couple of days. I know it's a leg and you can fast cook but slow cooking doesn't reduce the size by much and is nicer, i think anyway!

I'd go for the stuffing and sausages just cos I love them, really who cares if you arent meant to have them with red meat

It sounds like you'll have more than enough! We're all terribly greedy and last christmas MIL did only had half those trimmings. But definately more than enough with all that.. nomnomnom..

If you think of a portion as being two or three slices, then it will be enough, especially since you actually want it all eaten up, with going away the next day. You must have stuffing and sausages though - they're Festive! my DCs eat their own weight in those teeny sausages on Christmas Day, they're their favourite bit

Don't worry about any leftover lamb, just strip all the remainder off the bones and freeze it. Use for a lovely lamb curry in the New Year. Freeze any gravy too which can be added to the curry.

Flossie, can I ask how you slow cook it?

I would whip up a few yorkshire puds to pad things out, maybe adding a bit of chopped rosemary to the batter.

I slow cook it, xmyboys, by cooking it at a low heat for about six hours. (110 degs approx, depending on your oven) basting regularly. First I make deep slits all over the leg and insert rosemary and garlic slivers and drizzle with a little oil, cover with foil. I always cook it like this and it's meltingly delicious!