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Nannyp
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Joined: 29 Apr 2007
Posts: 1405
Location: Vienne, France
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 Posted: Fri May 15, 2009 2:57 pm Post subject: Leg of Lamb |
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I have a 2.5k leg of lamb, that I want to cook as a Pot Roast in my big slow cooker.
We have guests arriving tomorrow, and we are picking them up in Poitiers. I want the slow cooker to be cooking for me, so I don't have much to do when we get back.
I haven't cooked a Pot roast before, and I certainly don't want to cook in loads of liquid. Is it okay to put a very small amount of liquid in, and allow the lamb to cook over several hours?
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Nannyp
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Joined: 29 Apr 2007
Posts: 1405
Location: Vienne, France
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| Posted: Fri May 15, 2009 8:35 pm Post subject: |
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From another forum.
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Leg of Lamb pot roast
Stud the leg with garlic, anchovies and rosemary, rub all over with olive oil and season well with salt and fresh-ground pepper. Add a small amount of liquid (stock, red wine?) and some rest the leg on robust aromatic herbs such as rosemary and oregano. Surround with whole unpeeled garlic and make sure the pot is very well sealed - you don't want to lose any moisture.
Cook it for 6-8 hours - it'll be partly roasting and partly steaming if you cook it slowly enough and the steam keeps things moist. I'd actually consider browning the meat first and then putting it on at around 100-110C. It's a classic traditional dish - get it right and you'll almost be able to carve the meat with a spoon!
(Take it to the extreme and you'll be doing a Heston Blumenthal - 12-18 hours in a 60C oven, which I assure you works brilliantly but requires a very accurate oven and a professional digital food thermometer.)
You must keep the temperature very low - go above 80C inside the meat and it most certainly will dry out as the cells 'pop' and their juices are lost. But if you can very gradually bring it up to a cooked temperature of between 70C and 75C it'll be heavenly! The steam will contain the flavours of all those herbs and stock which will gradually infuse into the meat.
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It's all done and ready for cooking tomorrow.
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dingsy
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Joined: 29 Apr 2007
Posts: 931
Location: Devon
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| Posted: Sat May 16, 2009 3:07 pm Post subject: |
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| It would never have occurred to me to pot roast a leg.... |
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Nannyp
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Location: Vienne, France
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| Posted: Sat May 16, 2009 8:42 pm Post subject: |
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It was scrummy , the meat fell off the bone. I cooked it on low for 8 hours 
If anything, I would do half the amount of garlic next time, as I would like to taste more of the lamb.
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Manta Ray a l'Anglaise
Commis Chef
Joined: 07 Oct 2008
Posts: 121
Location: Witzend, Middle England
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| Posted: Sun May 17, 2009 8:07 pm Post subject: |
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It sounded it..........I have been reading but (unusual for me ) failed to comment.
I have to confess though. I like my meat cooked so a good vet would get it back on it's feet 
Itsyray
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dingsy
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Location: Devon
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| Posted: Mon May 18, 2009 9:24 am Post subject: |
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| I tend to agree. I like casseroles to have very tender meat. But when roasted, I much prefer slices, so this probably wouldn't be a good option for me either. Plus, I too like a shade of pink in the middle-it tends to taste more meaty this way. |
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Nannyp
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Joined: 29 Apr 2007
Posts: 1405
Location: Vienne, France
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| Posted: Mon May 18, 2009 9:34 am Post subject: |
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I love my lamb to be pink in the middle, but wanted a way to cook this with little need for me to be around, as we had no idea what our itinerary would be. So, this worked really well for that occasion, and I could have cooked it for less time (having done it once I can see that)...and will try it again sometime with different flavourings.
It won't stop me doing roast lamb, roast pots and mint sauce
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