Leg of lamb

Discussion in 'Off-Topic Discussion' started by Fat Controller, Feb 9, 2019.

  1. Fat Controller

    Fat Controller Cuddly 'NEW SHED' Scottish Admin! Staff Member

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    I don't like lamb.

    Well, maybe lamb chop, almost cremated and drowned in mint sauce. Otherwise, I find it fatty, goes cold quick, and isn't all that tasty.

    Anyway, long story but we ended up with half a dozen (yes, half a bloomin' dozen!) legs of lamb in the freezer and we need to start getting through them.

    I cooked one a wee while back, and did it slowly, sat on top of a load of rough chopped veg, herbs and a bit of water in the bottom of the tray. Covered with foil, in the oven for around 6 hours. Fatty as hell. And it goes cold SO fast, which makes it worse. Even worse still, there was so much meat on the thing that we ended up trying to do something with the leftovers for the next two days (I'm surprised I didn't fade away by the end of it...... did I mention, I don't like lamb? :biggrin:)

    Tomorrow, I have to cook one of the infernal things, so this time I am thinking that hard and hot might be the best way to go? Maybe on a trivet of veg, just to hold it up to let the fat drain out? And I am thinking that I am looking for a texture similar to a dehydrated armadillo - nice and crunchy on the outside, and dry but bearable on the inside............

    Help me folks, and save me from two days of sneaky chips in the canteen at work?
     
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    • Selleri

      Selleri Super Gardener

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      Totally agree Fat Controller, lamb is not very nice. It's all right I guess if you don't mind the flavour, texture and smell :noidea:

      One recipe suggests to rub it with mustard. That might work. Ridiculous amount of garlic also helps.

      :ideaIPB: Or, why not advertise it on Gumtree? There must be people who actually like the stuff. "5 legs of lamb exchanged for a pepperoni pizza (stuffed crust preferred) or similar. Collection only"
       
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      • Fat Controller

        Fat Controller Cuddly 'NEW SHED' Scottish Admin! Staff Member

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        I don't like mustard either........ garlic, yes. I like your thinking @Selleri - however, I have a feeling that I might meet some resistance from others in the house. :biggrin:
         
      • Redwing

        Redwing Wild Gardener

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        I like roast lamb. I usually slow cook it the Greek way. Brown it first in a frying pan all over so it gets crispy on the outside and then slow cook with lemon, garlic, herbs and olives. You’ll find recipes online.
         
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        • Jiffy

          Jiffy The Match is on Fire

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          We used to cook lamb in the rayburn for about 9 hours in a bit of water, used to be nice now, well we don't eat it any more, we moved over to chicken but even that is geting fat in it now

          Sorry can't help with your problem FC
           
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          • Freddy

            Freddy Miserable git, well known for it

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            I love Lamb, me. That said, I rarely eat it, as I’m trying to reduce my meat intake. Anyway, I cook it (loosely) like this. Cover it with foil in the roasting tin. Let it cook at around 175c for a couple of hours. After this, I remove the foil and continue to cook at a raised temperature, maybe 200c for around 45 mins, until brown/crispy (keep an eye on it). Once it’s done, a good tip is to cover with foil, and let it ‘rest’ for at least 30 mins. It seems to carve easier, and somehow tastes better, but I could be kidding myself :)
             
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              Last edited: Feb 9, 2019
            • pete

              pete Growing a bit of this and a bit of that....

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              I dont eat much meat these days, guess why, none of it has any fat, they kill them too early.
              Well that is my thoughts anyway.
              I'll stick to fish, the plastic content is much more appealing than Pizza.:biggrin:
               
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              • shiney

                shiney President, Grumpy Old Men's Club Staff Member

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                @Fat Controller

                Easily solved :dbgrtmb:. This recipe will have virtually no lamb fat, which is replaced with olive oil.


                SHINEY'S MORROCAN STYLE MARINATED LAMB

                1 large leg of lamb ( remove skin and fat to allow marinade to penetrate better )
                1 Tbs. cumin seed
                1 Tbs. coriander seed
                ½ Tbs. black peppercorns
                3 Tbs. olive oil
                4 garlic cloves - crushed
                2" fresh ginger - grated
                1 tsp. salt
                2 tsp. brown sugar (optional, I don’t use it)
                2 Tbs. cold water
                1½ Tbs. paprika

                Dry roast the cumin and coriander in a pre-heated frying pan. ( Don’t over roast them - they are done when the cumin starts jumping and spitting – or burning if you leave it too long.) Grind the spices and black pepper in a coffee grinder or with mortar and pestle.

                Put oil in a bowl then add garlic, ginger, salt and sugar and mix. Add ground spices and pepper and mix. Add water and paprika and mix. This will become a thick paste so that it should not slide off the joint. If the paste is too thin, add more paprika. If too thick add more water.

                Make small cuts in the lamb then coat the joint with the paste. Marinate for as long as possible ( 4 hours is o.k., 24 hours is good and 48 hours is best - if leaving for more than 4 hours cover the dish very well with foil and put in fridge ). Turn the joint over at least once during the marinating time.

                One nice variation is to add 1- 1½ ozs of ground almonds to the marinade.

                Roast in the normal way but it is best to keep the lamb covered with the foil during cooking and uncover for the last 15 minutes. If having roast potatoes as well – keep dish covered until potatoes need to go in then remove foil from the dish and just wrap it over the top of the joint. I usually cook it on Gas Mark 5, 190C.

                The lamb will carve better if you let it stand for at least ten minutes - carve the slices fairly thickly.

                Serving suggestions:-
                with roast potatoes ( roasted with the lamb )
                with lightly flavoured rice ( add a few raisins - optional )
                selection of your favourite vegetables
                salads:- olive and orange salad with spring onions
                avocado and fennel with an orange juice flavoured dressing
                mixed green - with lettuce, cucumber, fennel, celery and green apple
                 
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                • Jenny namaste

                  Jenny namaste Total Gardener

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                  :scratch: WOT - no cinnamon ???
                  Jenny
                   
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                  • Freddy

                    Freddy Miserable git, well known for it

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                    I must admit, I’m quite partial to the fat. I know, I’m bad...:redface:
                     
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                    • Jenny namaste

                      Jenny namaste Total Gardener

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                      It's where the flavour is. Skim it off thru' one of those separator jugs if necessary. I only like it crisp and dry but it enhances the dish IMHO...
                       
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                      • Vince

                        Vince Not so well known for it.

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                        Even easier solved FC, what time do you want us to collect the surplus?:giggle:
                         
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                        • shiney

                          shiney President, Grumpy Old Men's Club Staff Member

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                          Nope! It doesn't go all that well with ginger, cumin and coriander as it doesn't blend in with them. :noidea: :)
                           
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                          • shiney

                            shiney President, Grumpy Old Men's Club Staff Member

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                            If you're cooking things such as curries then the cinnamon goes OK but you're also, than, using onion which smooths the flavourings together. In places such as Morocco they would omit cinnamon from the flavouring of the meat and use it a sweet accompaniment such as couscous.

                            upload_2019-2-9_20-58-46.jpeg

                            The lamb would be carved and presented on one plate and the couscous (normally used instead of rice) would be dressed with raisins, powdered cinnamon and a dish of sugar on top. That's much too sweet for me! I like mine with plain or spiced couscous.
                             
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                            • Sheal

                              Sheal Total Gardener

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                              I love lamb....well I did! Since moving back here to the mainland I've found all meat is tasteless and really miss Manx lamb. I'll be twisting my daughter's arm to bring me some later in the year. :)
                               
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