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.

On Thu, 3 Jul 2008 13:00:22 +0100, "john west" >
wrote:

>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.
>
Sounds perfectly awful. Exactly *why* are you considering this
method? If you want to cook it quicker, bone it and butterfly...
grilling is better and yummy too. Marinade in olive oil, lemon (zest
and juice), s & p, chopped garlic and chopped rosemary.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jul 3, 7:00*am, "john west" > wrote:
> 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.

The reason people roast whole legs of lamb is so that it will be moist
and flavorful partly because the bone is there, and it provides lots
of flavor.

To cut it and "roast" slices isn't the same - LOLamb isn't as tender a
cut as a chop, for example (which you can broil),and you wouldn't like
the result. Trust me on this.

If you don't want to use your oven, use a grill outside.

N.

On Jul 3, 5:00*am, "john west" > wrote:
> 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.

hmmm baking slices of meat doesn't allow the carmelization, or the
flavor that you would like. It gets "done" before that happens.

Applying heat is a good idea, of course, but meat (not just lamb)
needs large pieces for baking. If you broil them, that might work
better.

Karen

"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.


Yes in a manner of speaking look up recipes for a "butterflied leg of
Lamb"



http://www.elise.com/recipes/archive...eg_of_lamb.php

Or he

http://www.epicurious.com/recipes/fo...-ROSEMARY-2233

Etcetera.


--
Old Scoundrel

(AKA Dimitri)

"Dimitri" > wrote in
:

>
> "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.
>
>
> Yes in a manner of speaking look up recipes for a "butterflied leg
> of Lamb"
>
>
>
> http://www.elise.com/recipes/archive...rflied_leg_of_
> lamb.php
>
> Or he
>
> http://www.epicurious.com/recipes/fo...LEG-OF-LAMB-WI
> TH-ROSEMARY-2233
>
> Etcetera.
>
>
If you're in a rush

Alternate recipe

@@@@@ Now You're Cooking! Export Format

Lamb In A Hot Garlic Sauce



1/2 lb spinach or any green vegetable
2 tablespoon vegetable oil
1/2 lb lean lamb, thinly sliced
4 cloves garlic,finely chopped
freshly ground white pepper
1/2 teaspoon sugar
1 tablespoon nuoc mam sauce
1 tablespoon oyster sauce
Optional Garnish
fresh sprigs of mint and/or
cilantro to garnish

Blanch the greens in boiling water for 1 minute. Drain and place on a
serving dish. Heat the oil in a wok and stir-fry the lamb until nearly
cooked. This should not take more than 2 minutes. Add the garlic, pepper,
sugar, Nuoc Mam sauce, and oyster sauce and stir-fry until the lamb is
completely cooked and tender. Pour the lamb and sauce over the greens.
Garnish with mint and/or cilantro.

Yield: 2 servings


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan

john west wrote:

> 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.

Don't do it. It will be a waste of good lamb. A roast is meat to be roasting
whole.

Dimitri wrote:

> Yes in a manner of speaking look up recipes for a "butterflied leg of
> Lamb"

That is something I should try. It is quite common to find small, inexpensive shucks of
boneless lake of lamb in my usual grocery store. I would not deed to bother getting it
deboned, just cut the net wrapping and roll it out. I have had BBQ grilled butterlflyed leg
of lamb several times and it is very good.

"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.