Monday, 19 April 2010

roast leg of lamb. i cooked this just like i cook every other big slab of roasting meat. i cranked the oven up to 210degreesC. i plopped the joint in my roasting tray and sprinkled montreal steak seasoning all over it. i then banged it in the oven for 20min. after 20min i took the roast out and put some water in the bottom of the pan. i turned the heat down to 150degreesC and put the thing back in the oven. i let it cook for 2 1/2hrs before taking it out. i cut the meat off the bone and let the meat sit covered in foil in the roasting pan until the men came home to eat it. by all accounts the lamb was delicious. there were no leftovers.
i checked the lamb once during cooking to make sure there was still water, it was looking a little dry so i added more water.

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