I hope this has not been asked recently.
I would like advice on an infallible way to roast lamb.
I have been given a HUGE leg of lamb and I am not sure how to prepare it as
we don't eat a lot of red meat.
I have kept a copy of the ideas posted about left-over lamb.
Many thanks.
Marie

"marie" > wrote in message
...
>I hope this has not been asked recently.
> I would like advice on an infallible way to roast lamb.
> I have been given a HUGE leg of lamb and I am not sure how to prepare it
> as
> we don't eat a lot of red meat.
> I have kept a copy of the ideas posted about left-over lamb.
> Many thanks.
> Marie

Rub a little salt over it, stab it in a few places and put some Garlic
slivers in the stab holes. Lay the lamb leg on some lengths of fresh
rosemary. Roast in the oven, covered for about 6 hours at 250 Deg F. Then
last 30 Mins uncovered on high. Remove, cover the lamb to rest and make the
gravy in the roasting pan.

Frenchy

marie wrote:
> I hope this has not been asked recently.
> I would like advice on an infallible way to roast lamb.
> I have been given a HUGE leg of lamb and I am not sure how to prepare it as
> we don't eat a lot of red meat.
> I have kept a copy of the ideas posted about left-over lamb.
> Many thanks.
> Marie
>
>
Make sure you use a meat thermometer and roast to an internal temp of
125-130°. Take the lamb out and let it rest 15-20 minutesunder a tent
of loose foil; the internal temp should rise about another 5°.

Garlic and rosemary, also oregano, go very nicely with lamb, plus s & P
of course.

Thank you so much for the quick replies.
I am not allowed salt, and I was very interested in Frenchy's recipe. Is
the salt necessary? I have lo-salt. Will that do?
Many thanks again.
Marie



"marie" > wrote in message
...
> I hope this has not been asked recently.
> I would like advice on an infallible way to roast lamb.
> I have been given a HUGE leg of lamb and I am not sure how to prepare it
as
> we don't eat a lot of red meat.
> I have kept a copy of the ideas posted about left-over lamb.
> Many thanks.
> Marie
>
>

Thank you so much for the quick replies.
I am not allowed salt, and I was very interested in Frenchy's recipe. Is
the salt necessary? I have lo-salt. Will that do?
Many thanks again.
Marie



"marie" > wrote in message
...
> I hope this has not been asked recently.
> I would like advice on an infallible way to roast lamb.
> I have been given a HUGE leg of lamb and I am not sure how to prepare it
as
> we don't eat a lot of red meat.
> I have kept a copy of the ideas posted about left-over lamb.
> Many thanks.
> Marie
>
>

U can leave the salt out entirely.

The idea of the long slow low temp cook is to make it very tender. I said 6
hours, because you said it was a HUGE leg, and I suspected it may be Mutton.
In any case, as U are asking how to cook it, I suspect U ain't eaten too
much lamb and it is not so nice done rare if you are a Newbie at Lamb. Also
it's tougher in leg form.

A roasting dish with a good lid on makes for a falling off the bone cooked
lamb if done nice and low and slow. The gravy made with some flour in the
drippings is also a part of it, and as U are in the UK, don't forget the
Mint sauce!

Do hope the meat is from New Zealand??? <smile>

Frenchy

"marie" > wrote in message
...
> Thank you so much for the quick replies.
> I am not allowed salt, and I was very interested in Frenchy's recipe. Is
> the salt necessary? I have lo-salt. Will that do?
> Many thanks again.
> Marie
>
>
>
> "marie" > wrote in message
> ...
>> I hope this has not been asked recently.
>> I would like advice on an infallible way to roast lamb.
>> I have been given a HUGE leg of lamb and I am not sure how to prepare it
> as
>> we don't eat a lot of red meat.
>> I have kept a copy of the ideas posted about left-over lamb.
>> Many thanks.
>> Marie
>>
>>
>
>

U can leave the salt out entirely.

The idea of the long slow low temp cook is to make it very tender. I said 6
hours, because you said it was a HUGE leg, and I suspected it may be Mutton.
In any case, as U are asking how to cook it, I suspect U ain't eaten too
much lamb and it is not so nice done rare if you are a Newbie at Lamb. Also
it's tougher in leg form.

A roasting dish with a good lid on makes for a falling off the bone cooked
lamb if done nice and low and slow. The gravy made with some flour in the
drippings is also a part of it, and as U are in the UK, don't forget the
Mint sauce!

Do hope the meat is from New Zealand??? <smile>

Frenchy

"marie" > wrote in message
...
> Thank you so much for the quick replies.
> I am not allowed salt, and I was very interested in Frenchy's recipe. Is
> the salt necessary? I have lo-salt. Will that do?
> Many thanks again.
> Marie
>
>
>
> "marie" > wrote in message
> ...
>> I hope this has not been asked recently.
>> I would like advice on an infallible way to roast lamb.
>> I have been given a HUGE leg of lamb and I am not sure how to prepare it
> as
>> we don't eat a lot of red meat.
>> I have kept a copy of the ideas posted about left-over lamb.
>> Many thanks.
>> Marie
>>
>>
>
>

"Frenchy" > wrote in message
...
> U can leave the salt out entirely.
>
> The idea of the long slow low temp cook is to make it very tender. I said
6
> hours, because you said it was a HUGE leg, and I suspected it may be
Mutton.
> In any case, as U are asking how to cook it, I suspect U ain't eaten too
> much lamb and it is not so nice done rare if you are a Newbie at Lamb.
Also
> it's tougher in leg form.
>
> A roasting dish with a good lid on makes for a falling off the bone cooked
> lamb if done nice and low and slow. The gravy made with some flour in the
> drippings is also a part of it, and as U are in the UK, don't forget the
> Mint sauce!
>
> Do hope the meat is from New Zealand??? <smile>
>
> Frenchy
>
> "marie" > wrote in message
> ...
> > Thank you so much for the quick replies.
> > I am not allowed salt, and I was very interested in Frenchy's recipe.
Is
> > the salt necessary? I have lo-salt. Will that do?
> > Many thanks again.
> > Marie

Hee hee! It's from Scotland and it's a lamb that was just slaughtered this
week. I have already used the shanks to make stock but the leg is BIG and I
didn't know how long to roast it as we are not great meat eaters, but we do
enjoy lamb and of course it would be no good without mint sauce. :-)
Many thanks for your help.
Marie.
> >
> > "marie" > wrote in message
> > ...
> >> I hope this has not been asked recently.
> >> I would like advice on an infallible way to roast lamb.
> >> I have been given a HUGE leg of lamb and I am not sure how to prepare
it
> > as
> >> we don't eat a lot of red meat.
> >> I have kept a copy of the ideas posted about left-over lamb.
> >> Many thanks.
> >> Marie
> >>
> >>
> >
> >
>
>

"Frenchy" > wrote in message
...
> U can leave the salt out entirely.
>
> The idea of the long slow low temp cook is to make it very tender. I said
6
> hours, because you said it was a HUGE leg, and I suspected it may be
Mutton.
> In any case, as U are asking how to cook it, I suspect U ain't eaten too
> much lamb and it is not so nice done rare if you are a Newbie at Lamb.
Also
> it's tougher in leg form.
>
> A roasting dish with a good lid on makes for a falling off the bone cooked
> lamb if done nice and low and slow. The gravy made with some flour in the
> drippings is also a part of it, and as U are in the UK, don't forget the
> Mint sauce!
>
> Do hope the meat is from New Zealand??? <smile>
>
> Frenchy
>
> "marie" > wrote in message
> ...
> > Thank you so much for the quick replies.
> > I am not allowed salt, and I was very interested in Frenchy's recipe.
Is
> > the salt necessary? I have lo-salt. Will that do?
> > Many thanks again.
> > Marie

Hee hee! It's from Scotland and it's a lamb that was just slaughtered this
week. I have already used the shanks to make stock but the leg is BIG and I
didn't know how long to roast it as we are not great meat eaters, but we do
enjoy lamb and of course it would be no good without mint sauce. :-)
Many thanks for your help.
Marie.
> >
> > "marie" > wrote in message
> > ...
> >> I hope this has not been asked recently.
> >> I would like advice on an infallible way to roast lamb.
> >> I have been given a HUGE leg of lamb and I am not sure how to prepare
it
> > as
> >> we don't eat a lot of red meat.
> >> I have kept a copy of the ideas posted about left-over lamb.
> >> Many thanks.
> >> Marie
> >>
> >>
> >
> >
>
>

"marie" > wrote in message
...
> Thank you so much for the quick replies.
> I am not allowed salt, and I was very interested in Frenchy's recipe. Is
> the salt necessary? I have lo-salt. Will that do?
> Many thanks again.
> Marie
>

Rather than salt you can achieve very nice results
by rubbing the lamb with lemon juice. Just gives
it a bit of a tang, not at all necessary. "Lo-salt"
sounds dreadful. What is it?

pavane

"marie" > wrote in message
...
> Thank you so much for the quick replies.
> I am not allowed salt, and I was very interested in Frenchy's recipe. Is
> the salt necessary? I have lo-salt. Will that do?
> Many thanks again.
> Marie
>

Rather than salt you can achieve very nice results
by rubbing the lamb with lemon juice. Just gives
it a bit of a tang, not at all necessary. "Lo-salt"
sounds dreadful. What is it?

pavane

Frenchy wrote:

> The idea of the long slow low temp cook is to make it very tender. I said 6
> hours, because you said it was a HUGE leg, and I suspected it may be Mutton.

My mother told me that once when she was planning leg of lamb for dinner she
went to the butcher. The butcher brought out a number of legs to show her and
she kept asking for something bigger. Finally the butcher said "Lady, how big do
you think a lamb is " :-)

Frenchy wrote:

> The idea of the long slow low temp cook is to make it very tender. I said 6
> hours, because you said it was a HUGE leg, and I suspected it may be Mutton.

My mother told me that once when she was planning leg of lamb for dinner she
went to the butcher. The butcher brought out a number of legs to show her and
she kept asking for something bigger. Finally the butcher said "Lady, how big do
you think a lamb is " :-)

"pavane" > wrote in message
om...
>
> "marie" > wrote in message
> ...
> > Thank you so much for the quick replies.
> > I am not allowed salt, and I was very interested in Frenchy's recipe.
Is
> > the salt necessary? I have lo-salt. Will that do?
> > Many thanks again.
> > Marie
> >
>
> Rather than salt you can achieve very nice results
> by rubbing the lamb with lemon juice. Just gives
> it a bit of a tang, not at all necessary. "Lo-salt"
> sounds dreadful. What is it?
>
Thanks so much pavane. I'll use the lemon juice.
Lo-salt is almost like a salt substitute but not quite as salt substitutre
leaves a funny taste. Lo salt tastes like ordinary salt and it's necessary
as otherwise the food would be bland.
Thanks again
Marie

pavane wrote:
> "marie" > wrote in message
> ...
>> Thank you so much for the quick replies.
>> I am not allowed salt, and I was very interested in Frenchy's
>> recipe. Is the salt necessary? I have lo-salt. Will that do?
>> Many thanks again.
>> Marie
>>
>
> Rather than salt you can achieve very nice results
> by rubbing the lamb with lemon juice. Just gives
> it a bit of a tang, not at all necessary. "Lo-salt"
> sounds dreadful. What is it?
>
> pavane

It's potassium chloride rather than sodium chloride. Tastes bitter to me.

Jill

pavane wrote:
> "marie" > wrote in message
> ...
>> Thank you so much for the quick replies.
>> I am not allowed salt, and I was very interested in Frenchy's
>> recipe. Is the salt necessary? I have lo-salt. Will that do?
>> Many thanks again.
>> Marie
>>
>
> Rather than salt you can achieve very nice results
> by rubbing the lamb with lemon juice. Just gives
> it a bit of a tang, not at all necessary. "Lo-salt"
> sounds dreadful. What is it?
>
> pavane

It's potassium chloride rather than sodium chloride. Tastes bitter to me.

Jill

hee! good one!

Karen

hee! good one!

Karen

Marie wrote:
>I hope this has not been asked recently. I
> would like advice on an infallible way to
> roast lamb. I have been given a HUGE
> leg of lamb and I am not sure how to
> prepare it as we don't eat a lot of red
> meat.

>I have kept a copy of the ideas posted
> about left-over lamb. Many thanks.

>Marie

Here is a great way to make lamb. It is from a wonderful English cook,
Helen Watson. I have made it numerous times but found twice the amoumt
of dry cider more desireable.

http://www.britannia.com/cooking/recipes/welshlamb.html



A woman is only a woman, but a good cigar is a smoke.
Rudyard Kipling via Pogo

Marie wrote:
>I hope this has not been asked recently. I
> would like advice on an infallible way to
> roast lamb. I have been given a HUGE
> leg of lamb and I am not sure how to
> prepare it as we don't eat a lot of red
> meat.

>I have kept a copy of the ideas posted
> about left-over lamb. Many thanks.

>Marie

Here is a great way to make lamb. It is from a wonderful English cook,
Helen Watson. I have made it numerous times but found twice the amoumt
of dry cider more desireable.

http://www.britannia.com/cooking/recipes/welshlamb.html



A woman is only a woman, but a good cigar is a smoke.
Rudyard Kipling via Pogo

"marie" > wrote in message
...
> Thank you so much for the quick replies.
> I am not allowed salt, and I was very interested in Frenchy's recipe. Is
> the salt necessary? I have lo-salt. Will that do?
> Many thanks again.
> Marie
>
>
>
> "marie" > wrote in message
> ...
>> I hope this has not been asked recently.
>> I would like advice on an infallible way to roast lamb.
>> I have been given a HUGE leg of lamb and I am not sure how to prepare it
> as
>> we don't eat a lot of red meat.
>> I have kept a copy of the ideas posted about left-over lamb.
>> Many thanks.
>> Marie
>>

I have read the replies to your post...There are many ,many ways to cook
lamb....Whenever I cook a leg of lamb I usually 'Butterfly' it...That is I
remove the bone from the leg....Then I go ahead from there and Either
marinate it or whatever...I lay it out flat on an oven rack and cook
it....It cooks very fast this way compared to the full leg with bone
in...Also a great way to BBQ as well....I have a number of recipes that I
use.....

"marie" > wrote in message
...
> Thank you so much for the quick replies.
> I am not allowed salt, and I was very interested in Frenchy's recipe. Is
> the salt necessary? I have lo-salt. Will that do?
> Many thanks again.
> Marie
>
>
>
> "marie" > wrote in message
> ...
>> I hope this has not been asked recently.
>> I would like advice on an infallible way to roast lamb.
>> I have been given a HUGE leg of lamb and I am not sure how to prepare it
> as
>> we don't eat a lot of red meat.
>> I have kept a copy of the ideas posted about left-over lamb.
>> Many thanks.
>> Marie
>>

I have read the replies to your post...There are many ,many ways to cook
lamb....Whenever I cook a leg of lamb I usually 'Butterfly' it...That is I
remove the bone from the leg....Then I go ahead from there and Either
marinate it or whatever...I lay it out flat on an oven rack and cook
it....It cooks very fast this way compared to the full leg with bone
in...Also a great way to BBQ as well....I have a number of recipes that I
use.....

"Frenchy" > wrote in message
...
>U can leave the salt out entirely.
>
> The idea of the long slow low temp cook is to make it very tender. I said
> 6 hours, because you said it was a HUGE leg, and I suspected it may be
> Mutton. In any case, as U are asking how to cook it, I suspect U ain't
> eaten too much lamb and it is not so nice done rare if you are a Newbie at
> Lamb. Also it's tougher in leg form.
>
> A roasting dish with a good lid on makes for a falling off the bone cooked
> lamb if done nice and low and slow. The gravy made with some flour in the
> drippings is also a part of it, and as U are in the UK, don't forget the
> Mint sauce!
>
> Do hope the meat is from New Zealand??? <smile>
>
> Frenchy
>
>

No No No...Must be 'Aussie' Lamb only :-)

--
Bigbazza(Barry)..Oz

"Frenchy" > wrote in message
...
>U can leave the salt out entirely.
>
> The idea of the long slow low temp cook is to make it very tender. I said
> 6 hours, because you said it was a HUGE leg, and I suspected it may be
> Mutton. In any case, as U are asking how to cook it, I suspect U ain't
> eaten too much lamb and it is not so nice done rare if you are a Newbie at
> Lamb. Also it's tougher in leg form.
>
> A roasting dish with a good lid on makes for a falling off the bone cooked
> lamb if done nice and low and slow. The gravy made with some flour in the
> drippings is also a part of it, and as U are in the UK, don't forget the
> Mint sauce!
>
> Do hope the meat is from New Zealand??? <smile>
>
> Frenchy
>
>

No No No...Must be 'Aussie' Lamb only :-)

--
Bigbazza(Barry)..Oz

"Bigbazza" > wrote in message
...

> > "marie" > wrote in message
> > ...
> >> I hope this has not been asked recently.
> >> I would like advice on an infallible way to roast lamb.
> >> I have been given a HUGE leg of lamb and I am not sure how to prepare
it
> > as
> >> we don't eat a lot of red meat.
> >> I have kept a copy of the ideas posted about left-over lamb.
> >> Many thanks.
> >> Marie
> >>
>
> I have read the replies to your post...There are many ,many ways to cook
> lamb....Whenever I cook a leg of lamb I usually 'Butterfly' it...That is I
> remove the bone from the leg....Then I go ahead from there and Either
> marinate it or whatever...I lay it out flat on an oven rack and cook
> it....It cooks very fast this way compared to the full leg with bone
> in...Also a great way to BBQ as well....I have a number of recipes that I
> use.....


Thanks so much for this but you are more experienced than I am.
The other recipé was more straightforward for a novice such as myself.
However, it was kind of you to supply an alternative, which I shall keep.
Marie
>

"Bigbazza" > wrote in message
...

> > "marie" > wrote in message
> > ...
> >> I hope this has not been asked recently.
> >> I would like advice on an infallible way to roast lamb.
> >> I have been given a HUGE leg of lamb and I am not sure how to prepare
it
> > as
> >> we don't eat a lot of red meat.
> >> I have kept a copy of the ideas posted about left-over lamb.
> >> Many thanks.
> >> Marie
> >>
>
> I have read the replies to your post...There are many ,many ways to cook
> lamb....Whenever I cook a leg of lamb I usually 'Butterfly' it...That is I
> remove the bone from the leg....Then I go ahead from there and Either
> marinate it or whatever...I lay it out flat on an oven rack and cook
> it....It cooks very fast this way compared to the full leg with bone
> in...Also a great way to BBQ as well....I have a number of recipes that I
> use.....


Thanks so much for this but you are more experienced than I am.
The other recipé was more straightforward for a novice such as myself.
However, it was kind of you to supply an alternative, which I shall keep.
Marie
>

Thanks Hal.
I shall go to the website.
Marie

"Hal" > wrote in message
...
> Marie wrote:
> >I hope this has not been asked recently. I
> > would like advice on an infallible way to
> > roast lamb. I have been given a HUGE
> > leg of lamb and I am not sure how to
> > prepare it as we don't eat a lot of red
> > meat.
>
> >I have kept a copy of the ideas posted
> > about left-over lamb. Many thanks.
>
> >Marie
>
> Here is a great way to make lamb. It is from a wonderful English cook,
> Helen Watson. I have made it numerous times but found twice the amoumt
> of dry cider more desireable.
>
> http://www.britannia.com/cooking/recipes/welshlamb.html
>
>
>
> A woman is only a woman, but a good cigar is a smoke.
> Rudyard Kipling via Pogo
>