On Jul 21, 8:44*pm, "john westmore_______" >
wrote:
> Novice is about to do an open pan roasting of vegetables. *And have justat
> bought a very economic cut of meat called 'stewing lamb' to go with the
> vegetables. * Would an hour or so at about 350>400 F (about 180 C) be enough
> for this kind of cheap cut?
>
> Or should I boil the meat separately for an hour or something similar before
> hand, to soften it up enough to then mix with the veg before roasting?
>
> Also is it alright to put the meat in the open top roasting tray with the
> vegetables or am i better doing this kind of meat in a separate container to
> the vegetables. *Thanks for any advice.

It would be useful to know what part of lamb you have. It could be
shank (not fatty), shoulder (lots of collagen and some fat) neck
(small bones and collagen) or breast (fatty ribs and belly).
Breast is good, stuffed and braised; shanks slow roasted or braised;
neck stewed slowly; shoulder roasted slowly and pulled, like pork.
For all of them, start with:
A low and slow oven, say 275 F for 2 hours, vegs in for the last hour,
More time if a large amount of meat. Pour off fat, rest the meat and
vegs, and make a pan gravy.