"john west" > wrote in message
...
> Novice would like to know if it's possible to get as good results by
> slicing
> lamb up into slices and laying in a baking tray in the oven as it would be
> to roast a whole piece of leg of lamb. Since I'm assuming it would say on
> time and electricity used?
>
> If so is there any rule of thumb as to how thick the slices should be or
> the
> length of time and temperature to use. All the information I come across
> is
> weight and times for a whole piece of lamb. Thanks for any advice on the
> best way to do this.

Depends on the results you want. It can be cooked that way, but it is not
going to give you results that are nearly as good as traditional roasting.

Yes, it will save time and energy, but will not have the same flavors,
tenderness, and moisture that a full roast has. It will not be easy to get
a "rare" or "medium" finish as traditional with the outer ring done more
than the inner portion. This gets more difficult as the meat slices get
thinner.

Certain cuts of meat, say the rib eye of beef, canbe cut to use as a roast
or cut about and inch thick to be grilled as steak. It is naturally tender
and is good both ways. Leg of lamb will not be as tender cooked in thinner
slices.