melt in the mouth lamb?

[thisxgirl]

I've got a 2kg leg of lamb in the freezer and was planning to cook it tomorrow but does anybody have a recipe for tender meat that falls off the bone?

Any lovely sauces or bastes welcomed too! I'm fond of redcurrant...

I think it is to do with the quality of the meat and then starting at a high temp then reducing and roasting slowly for ages.

We often serve with roasted parsnips and Pommes Dauphinoise, crab-apple and mint jelly or redcurrant jelly.

Enjoy!

I like it slow roasted, but yes, start high.
I poke holes in it with a knife and stuff with anchovies, garlic and rosemary.

This is for Greek Style Lamb - it will be very tender and melt in the mouth...

Chop 6 garlic cloves into smaller pieces, slash the lamb all over and insert bits of garlic into holes. Mix together 3 bay leaves (chopped), 1/2 tsp cinnamon, 3 tbsp oregano and rub this all over the meat.

Wrap the whole leg in double thickness foil and seal to stop steam escaping. Place on rack over roasting pan full of hot water and cook at 350/160/Gas 3 for 2 to 2 1/2 hrs for joint between 1kg and 1.7kg or for 3-4 hrs for joint between 1.7kg to 2.4kg.

Remove from oven and open foil. Return to oven for approx 20 mins to crisp up skin.

I have done this one a few times and the lamb is gorgeous.

You need to cook it for at least 4 hours.

I cooked same sized leg of lamb last week on Gas 4, for 2.5-3hours. Put some salt and fat on to crisp the skin but it was melt in the mouth tender as often meat on the bone is. You can also melt redcurrant jelly in a saucepan with some water and use it as a baste. My aunt always used to serve it with Shrewsbury sauce (which has redcurrant in it)think it's either a Delia or Pru Leith recipe.

I usually marinate mine in the fridge overnight in a mixture of olive oil, garlic and rosemary (put the meat in a sealable jiffy bag and leave it overnight to baste) - you can cut/score the meat - add a bit more butter and olive oil and cook uncovered for 2 hours in a moderate (160 degree oven). Turn oven up to 190 degrees and add parboiled potatoes to the pan and cook for another hour ...

Use pan drippings to make gravy - yum!

Thank you ladies!

Another vote for sticking anchovies and garlic into the meat here.

I'd cook it lower than 4.

I find 2 hours on 2 (make sure it's simmering first then turn it down) makes the meat fall off.

Om nom nom.

Oh, also wrapped it in foil and let it stand for 30mins too after cooking. No idea if it made a difference but it was delicious.