Roast lamb joint
Well we seem to have a thread for most joints so time for a lamb one!Planning a lamb roast Christmas Day but can’t decide between doingleg or loin! Any tips on what might be better and cooking methods? Personally, dont think you can beat a salt baked leg of lamb with a load of fresh herbs in the dough to flavour the lamb as it cooks I love lamb shoulder.
Really suits slow cooking so: i. difficult to get wrong; ii. gives great flavour; and iii. you can start it way ahead of time leaving you to sort out the rest of the meal. Whatever your gonna do , get a good meat thermometer !!! Any suggestions? Thanks for the tips, I have a thermapen which will do the job for checking the temps I picked up a digital one from IKEA for about £8 a few years ago , very useful for more than just checking the temperature of meat lol Just got the mk4 but I didn't pay the full price data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 Manufacturing grade with calibration cert, standard for the food industry but maybe a bit OTT for home use? Most (many?) of the BBQ crowd use them, if you're going to measure the temperature you may as well get it right data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7Was that from their Ebay outlet? No, try before I buy from work. Long story, see what I think with the turkey and either return it or pay the trade price.
Pages:
[1]
2