Oh yummo.


Never will i cook a leg again!!

This weekend i might try the shoulder of pork.


Loving using "cheaper" cuts....

Oven pre-heated to 160'C.

Meat rubbed with salt, pepper, rosemary, garlic and lemon juice.

Also roughly cut carrots, celery and onion.

Bung it all into the tray, 2 layers of foil.

After 3 hours i removed the foil and placed pumpkin, potatoes and sweet potato into the juices, ramped oven up to 200 and cooked for another 1/2 hr.

Removed lamb to rest.

Removed vegetables and drained all the juices - replaced veggies and cooked till ready.

Cup of frozen peas and a little water into the microwave, cook, drain, add butter and salt.

Siphoned off most of the fat from the juices, blitzed, added some gravy powder and flour, little bit of tomato sauce and cooked till reduced a bit and thickened.

Went to cut the meat and it fell apart and just used tongs to pull it apart.

I always put the pumpkin in too early! Par boil the spuds.


Cold lamb sangos the following day mmmmmmmmm

greggerypeccary wrote on Aug 20^th, 2014 at 11:35am:


Absolutely.

Black Orchid wrote on Aug 22^nd, 2014 at 11:43am:



Yes, I've cooked two legs of lamb this year.

Two to go.

King FriYAY II wrote on Aug 20^th, 2014 at 10:15am:





The absolute best cut is the shoulder of lamb, mutton and pork, also pork belly. You haven't had a good pork roast until you've had a shoulder or belly roast, with crackling. Both produce the best crackling.