What lamb joint do you buy?

[ThornyRose]

Never really buy lamb but dh fancied some for a change so i'm going to do one tomorrow, just wondered which is nicest. Will be cooking a roast

we always buy a leg and get the butcher to bone it. garlic and rosemary?

that said, we don't do it very often lol and usually save it for when the outlaws are coming...

Leg every time

I'm going to nip to Sainsburys in a min Madwoaman, so no nice butcher to bone it for me.

Thanks for the tip, have added garlic and rosemary to my shopping list

What is the difference between rack and leg?

if it's a sinsbo's with a meat counter, they'll do it x

that well know supermarket, sinsbo's...

i always buy shoulder from farmers market lovely really slow roasted with leeks onions 2 glasses of wine and some fresh herbs its so nice meat is fattier but under that its so tastey

cant beat good leg of lamb for roast though

I just bought a leg form my butcher
am hoping it is enough for 6!

sinsbo's

Hadnt thought of the meat counter! Thanks

Will it have instuctions on it saying how to slow roast it?

ask the man at the counter lol, my oven is so utterly slow if i told you how long it took here you'd have nothing left...

cut slivers of garlic, stab the meat with a long pointy knife (v therapeutic in an alarming sort of way) and poke the garlic slivers into the cuts nice and deep...

Shall I just spread the rosemary around it or cut deep holes for that as well?

i normally wedge some where it has been boned and rolled lol, but a bit of stuffing it anywhere that looks appropriate normally works. i'm a bit hit and miss with these things...

dont say that madwoman .. I'm relying on you for a prefect roast

if you're feeling really like pushing the boat out, put some of your roasties in with the meat too - just don't go for a cholesterol test straight away...

I'll do that, thanks madwoman

i like shoulder - you get the highest proportion of skin which is the best bit . but them i'm usually on a bit of a budget too, so leg is pushing the boat out rather. i cook it long and hot so the fat melts through the meat and keeps it moist. just keep emptying the fat from the roasting tray as you go.

Oh I thought I could just put it in the oven and leave it - do I have to keep checking it?

i wouldn't bother with a anything less fatty than a shoulder but the fat can get a bit smokey if the oven's on hot (e.g. for spuds).