Leg of lamb

[NotSoNervous]

Hi, I'm going to cook a leg of lamb today but I have no idea how long to cook it for, what to season it with ect...

I haven't had lamb for a really long time so I'm not sure if I even like it or not but want to give it a try. Anyone have any tips/ideas for me?

TIA

do you like it pink or falling off the bone? if its the latter, we did it in a casserole type dish for about 6 hours on 160/180ish. with white wine and chopped veg.

sorry can't remember how long it needs if its pink as haven't been able to bear buying it due to cost for ages

For Easter sunday I think it was 25 minutes for every 500g plus another 25minutes. I was bit atthe cost too but we got 3 lovely meals from it plus some mini shepherds pies for Ds so I ended up thinking it was good value.

When it comes to lamb, the longer it is in the over the better, preferably slow cooked in a casserole dish with lots of garlic and some stock so it stays moist.

You can then use the stock and garlic for the gravy.

I like to cook mine on a low heat for at least 4 hours.

MMMMmmmmmmm

Thank you. No I don't like meat pink

I rub liberal amounts of Rajah lamb seasoning and paprika all over, stab the lamb all over (cruel but necessary!) and cook it on a rack in a baking tray for 3-4 hours, turning once 2/3 of the way through. I put water, chopped onions and garlic, and some fresh thyme in the baking tray which keeps the lamb moist and forms a base for the gravy.

180C middle rack in the oven, 25 mins per 500g plus 25 mins on top for well done is what it said on the leg I bought.

For Easter, I mixed together zest and juice of a lime with olive oil, garlic paste (you could use crushed garlic cloves) chopped rosemary and salt and pepper. Smeared this all over the outside of the meat and seasoned.

Then just put it on a wire rack (like a cake cooling rack) inside a roasting tin, with a cup of water and, if you have it, a cup of wine tipped into the roasting rack itself. That steam roasts the meat and stops it drying out. The juice form the meat drips into the pan and then you can use that as the basis for a gravy if you want one.

If you don't have a roasting rack just use some veg to lift the meat away from the tray. I use onion, carrot and parsnip (don't bother peeling). It makes a nice base for gravy.

English girl, that's a brilliant idea.

Pierce it with holes and stuff the holes with slivers of garlic and sprigs of rosemary, it makes such a difference to the taste. I second English girl's idea too.

I'm just too tight to buy a new roasting rack

Thanks everyone