Can you tell hoe long I have to roast my leg of lamb for please

[Usthree]

It weighs 1.115 kg. The instructions say roast for 25 mins per 500g plus 25 mins.

How long is that?

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A bit less than half an hour.

Please someone help me! I think its 1 hr 40 but this doesnt seem long enough so need help!!

X post - thank you

1.115 kg is just over 2x 500g. So just over 50 minutes.

We used to say an extra 20 odd minutes for "the pot". I would roast it for the 50 minutes suggested, check it, and then possibly put it back for another 10 - 20 minutes.

Grimma - your calcuation is wrong. 25 minutes would be for 0.5kg roast.

I mean a bit less than an hour and a half!
It does depend on temperature of course, but thats not too huge a leg so that sounds about right...ok, I've done the calc for you 80.75 minutes so 1:20

Yup, sorry, I didn't notice that they'd already put the "for the pot" bit in. But I stick by my comment that it shouldn't need too much more than an hour - smaller pieces of meat tend to cook quicker in my experience and too often you land up with an overcooked joint when it's small. So I'd still go for an hour, then assess from there.

Yup, sorry, I didn't notice that they'd already put the "for the pot" bit in. But I stick by my comment that it shouldn't need too much more than an hour - smaller pieces of meat tend to cook quicker in my experience and too often you land up with an overcooked joint when it's small. So I'd still go for an hour, then assess from there.

I'll do it for an hour and then check - thank you ohbling and grimma

Do your instructions also remind you to baste it now and again?

No - thanks Ohbling, I wouldnt have done that

You're not a regular cook then?

A beginner

The key is to 'rest' it for 20 mins-half an hour afterwards, ie take it out of the oven and cover it up, or leave it in a switched-off oven.

The instructions say 10 mins but I will leave it for longer now

As my mother is always saying, a roast is actually one of the easiest things you can do.

are you planning to put anything on it? I'd normally put at least a little olive oil, some salt and pepper and some rosemary and garlic. Rosemary and garlic work best if pushed into the meat by making some fairly deep cuts on the top of the meat and pushing the garlic and rosemary into it.

Good point kathy... and, Usthree, that gives you time to make the gravy and do the veg to go with it.

I've read about goose fat on here, so I've brought some to do the spuds, carrots and parsnips in.

I brought some rosemary and garlic to go with it, just thought I could spread it around but now I'll push them into the meat. How much garlic would you use?

Ooh, how long is a piece of string? for a small piece of meat, I personally would use at least two or three cloves which I'd cut in halves/thirds to fit into the holes in the meat with a sprig of rosemary.

[see how you get on with this one then I'll send you my fabulous anchovie, garlic, rosemary, lemon, butter roast lamb recipe.... ]

Sounds delicious! I look forward to it, horefully its easy enough for me

I'll let you know how this turns out

how was it?

It was lovely. DH was impressed. The rosemary and garlic made it taste really nice. I left it in for just over an hour and the middle was quite pink which dh liked.

Can I have your recipe please?

1.8kg leg of lamb (the recipe says this is enough for 4, I?d say 6!)
2 50g tins anchovies
a small bunch rosemary
4 large garlic cloves ? cut in halves/quarters
75g butter, softened
1 lemon
½ bottle white wine
black pepper

Make slices in the fleshy part of the lamb and insert into each slice a piece of garlic, some fresh rosemary, half an anchovy - get them really deep.
Blend the remaining anchovies with the butter and smear all over the lamb
Place in roasting try and squeeze lemon juice over and generous grinding of black pepper
Pour the wine into the roasting dish, tucking remaining rosemary, lemon pieces etc in and around the meat.

Then you cook it at 220 C for 15 minutes then turn the temp down to 180 and cook for remainder of time, depending on how well done you want it. Leave to stand for 15 minutes, carve and serve with mashed potato and greens.