Please let there be a roasting expert on here tonight

[FrayedKnot]

I have two joints (boned lamb legs) to cook tomorrow.

When I cook them do I cook for teh normal time for the weight of each joint or do I have to cook for longer because I am cooking two at once?

I don;t have to cook them for twice as long do I?

I may be wrong, but i don't think you have to double it, just a BIT longer. although i can't say how much longer. what a lot of help i am

No, its not double the time. It will take a bit longer, I would also swap them over during cooking. Not sure why but thats what I do!

oh yes, me too kid.

OK thanks, let's go with the scientific " a little bit longer" then!

I am not a very precise cook but was just worried about soggy carrots & howling kids at 2pm!

You can always cook the meat first, slice it and then stick it back in the oven when the rest of the dinner is almost done to warm it through. I have done that before now too.

Does that work kid? I've always been worried it will dry it out

I put it in some gravy whilst heating it and it always tastes lovely.

I will probably add on a bit of time and if done take out and leave them to "rest" for a bit longer before carving anyway. It doesn;t cool down much before you carve it, does it?

Ok, put in onions and garlic and lots of gravy to just cover the lamb. Cook for the amount of time it says and a half (although I like mine just a little pink in the middle), keep the lid on. The lamb will cook in the gravy and it will be very tender and lovely!

Let it stand for a bit, skim the surface of the gravy and it'll be gorgeous!

and add rosemary and garlic to the lamb before cooking it. I wish I had got some lamb out of the freezer now! We have got beef tomorrow instead.

How d'you cook lamb in gravy? I always make the gravy from the meat juices, so the meat's cooked before I get the gravy.

Oooh, yeah, rosemary! And some mint in the gravy!

Well, you use gravy granules right, then you effectively boil the lamb in the gravy so that it's all tender and juicy and the gravy is mixed with the juices too.

Forgot to add, take the lid off for the last hour.

I used boiled water, I can't bear the thought of using all the fat in the juices. I know it tastes better but I can't. DH loves eating all the fatty bits around the meat as they have lots of flavour but I won't.

My gran used to have lamb fat sandwiches! She died at the ripe old age of 94!

Hmm. Interesting. Can you still have it rare if you use this method?

Sure, just cut down the time! I prefer it pink! Half the time and you'll be fine!

My meat has to be literally cremated. I don't eat steak anymore, but when I did, if there was any blood at all, I wouldn't be able to eat it!