Novice is about to do an open pan roasting of vegetables. And have just
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.

john westmore_______ wrote:

> Novice is about to do an open pan roasting of vegetables. And have just
> 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.

If it is stewing lamb, try using it for stew. Brown the meat, add broth and let
it simmer for an hour or two. Simmer, not boil.

On Jul 21, 5:44*pm, "john westmore_______" >
wrote:
> Novice is about to do an open pan roasting of vegetables. *And have just
> 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.

You really are just making it up as you go along, aren't you? Why
don't you get a basic beginner's cookbook? Your post begs to be
educated on 3 or 4 or 5 or 6 major topics.....and I doubt you're gonna
pay me for it. -aem

"john westmore_______" > wrote in message
...
> Novice is about to do an open pan roasting of vegetables. And have just
> 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.



Slooooow roast it at very low heat. Keep it basted so it doesn't dry out,
even partially tent it with foil if you can't keep basting. Then put the
veggies in the pan with it for the last hour or so, depending on what
veggies. It will be very deliscious.

Pflu
>
>
>
>

On Tue, 22 Jul 2008 01:44:41 +0100, "john westmore_______"
> wrote:

>Novice is about to do an open pan roasting of vegetables. And have just
>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.
>

Your lamb stew meat will turn out great in one of these
http://www.reluctantgourmet.com/imag..._romertopf.jpg
http://www.thegreenguide.com/doc/116/claypots

Keep your vegetables separate.


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

Mae West

"Dave Smith" > wrote in message
...
> john westmore_______ wrote:
>
>> Novice is about to do an open pan roasting of vegetables. And have just
>> 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.
>
> If it is stewing lamb, try using it for stew. Brown the meat, add broth
> and let
> it simmer for an hour or two. Simmer, not boil.
>
>
Yes, brown and braise until the meat reaches the fall apart stage. This
varies depending on the cut.

On Jul 21, 5:58*pm, aem > wrote:
> On Jul 21, 5:44*pm, "john westmore_______" >
> wrote:
>
> > Novice is about to do an open pan roasting of vegetables. *And have just
> > 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.
>
> You really are just making it up as you go along, aren't you? *Why
> don't you get a basic beginner's cookbook? *Your post begs to be
> educated on 3 or 4 or 5 or 6 major topics.....and I doubt you're gonna
> pay me for it. * *-aem

Some people were born nasty, live their lives nasty and die nasty.
Nobody wakes up in the morning adecides to be nasty. So, AEM, wake
up...you'r not on an island unto yourself, you have to walk along with
humans! Let up with the nasty, and try being decent to the person who
asked a simple question. See the writer of the next post who gave
specific instructions. He was born nice and decent, and will never be
nasty. But you will ALWAYS BE!

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.

aem > wrote:

>On Jul 21, 5:44*pm, "john westmore_______" >

>> Novice is about to do an open pan roasting of vegetables. *And have just
>> 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.

>You really are just making it up as you go along, aren't you? Why
>don't you get a basic beginner's cookbook?

Cookbooks are no fun. I mean, they're fun to read, but following
recipes? Scratch that.

Depending on who's eating the lamb stew, I might indeed be
inclined to braise (not boil) the meat for a while, pour off the liquid
and separate out and discard some fat, then recombine liquid,
meat, and vegatables.

I would do this in a covered pot, not an open tray.

Steve

On Jul 22, 8:48*am, (Steve Pope) wrote:
> aem > wrote:
> >On Jul 21, 5:44*pm, "john westmore_______" >
> >> Novice is about to do an open pan roasting of vegetables. *And have just
> >> 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.
> >You really are just making it up as you go along, aren't you? *Why
> >don't you get a basic beginner's cookbook? *
>
> Cookbooks are no fun. *I mean, they're fun to read, but following
> recipes? *Scratch that.
>
> Depending on who's eating the lamb stew, I might indeed be
> inclined to braise (not boil) the meat for a while, pour off the liquid
> and separate out and discard some fat, then recombine liquid,
> meat, and vegatables.
>
> I would do this in a covered pot, not an open tray.
>
I didn't suggest he read recipes. He is clearly in need of the most
basic information so why not turn to a basic beginner's cookbook?
His post shows he doesn't know how a chop differs from a roast or leg
or stew meat, or how sauteeing differs from braising or stewing or
roasting or grilling. Boiling vs. simmering. Not to mention all the
different ways of addressing vegetables. Why some other guy thinks
suggesting a cookbook is nasty is just another usenet mystery.... -
aem