I'm leaving the legs whole as hopefully be great when we've got people round. All those cuts look really good, but those steaks are calling my name. Well done you. We eat a lot for just two of us so don't get as many as most would. I just made two necks marinated, slow roasted and delicious for dinner night before last and hubby had the rest for lunch today. Pretty tasty though. We had neck last night as well, two slow cooked for 8 hours. Cooked down lovely and tender.
A great job of butchering, your cuts are similar to what we get from the goats, we make our joints small as we just have the two of us to feed. I keep them big as we like to entertain, but I have chopped up a few of the shoulders for burgers and for lamb curry.
When we were buying whole lambs my favorite cut were the shanks. Jamie Oliver has a beautiful recipe for a lamb shank pie with puff pastry crust. The shanks all stick out of the crust and it's stupid easy but really impressive if you have people over. He doesn't do bad recipes! Every one is a winner! Lamb shank pie sounds good but I cut hem quite short to keep the meat on the joint.
I've got a fair few saved up now so slow cooked with a mint gravy. I got asked on Facebook how many meals are in a lamb? After an hour, turn the lamb. Depending on your level of confidence with judging meat doneness, you can insert a wireless thermometer in the hind leg at this point, or simply do what Spence does: check on the lamb intermittently from this point on and go by the texture of the meat.
The lamb should take between 30 minutes and an hour longer, or until the meat is tender and the internal temperature above degrees. Remove the lamb to a sheet of plywood and carve it. You'll find the most meat in the shoulders and hind legs, and it should be juicy, lean, and flavorful. Spence suggests paying special attention to the neck: The meat here is delicious, and not typically sold as a retail.
Dinner time. I served my lamb with salsa verde , a vinegar-based slaw, potato salad, and plenty of ice-cold beer. Smiles all around. No leftovers. United States. Type keyword s to search. Today's Top Stories. Every 'Bond' Film Ever, Ranked. Leaving Afghanistan Behind. So if I want to serve roast leg of lamb for ten people how large a joint do I need?
A good size leg of lamb should feed 10 just about. Last time I cooked lamb for that number, I actually bought two smaller legs and roasted them together. That allowed them to be cooked hard and fast, giving the right combination of crispy-burnt outside to pink-and-juicy middle, generous portions with a modest amount of leftovers.
After seven long weeks of fasting and dietary restrictions, families, and friends gather together for a great feast, the highlight of which is this traditional centerpiece. Roasting the lamb on a spit is a task usually carried out by the men of the family who happily tend to the spit or souvla while sipping ouzo and enjoying mezethes or appetizers.
The first step in any recipe is making sure you have all the ingredients on hand. Roasting a whole lamb on a spit is a lengthy process, so plan to spend at least four to five hours at it, depending on the size of the lamb. Light one bag of charcoal in the center of the spit. Prepare the basting mixture while the coals are heating. Now you're ready to prep the lamb. Cover a table or large work surface with plastic trash bags. Lay the lamb down on its side and rub the insides and outside with the cut sides of two lemons.
Brush the lamb with olive oil, then season liberally with sea salt, freshly ground black pepper, dried oregano, rosemary, and parsley. Make small incisions every few inches in the skin using the tip of a paring knife.
Insert slices of slivered garlic to flavor the meat. Then flip the lamb over and repeat the seasoning process on the other side. Skewer and secure the lamb on the spit. Using two "U" clamps or passing two wires around the skewer and exiting the back of the lamb prevents the lamb from spinning as it turns on the spit.
Stuff marinated herbs, lemon rinds, and sliced garlic into the cavity of the lamb. Save a few sprigs of rosemary for basting the lamb during cooking.
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