Chef's Corner

[oxford_fan]

I have a half shoulder of lamb for dinner this evening. Not all to myself, will probably give Mum and Dad a bit. But what should I do with it? Slow roasting seems to be the way forward...?

[Ardiles]

Absolutely.  And don't scrimp on the rosemary or garlic!

[Barry Scott]

Yeah, serious slow roasting of lamb is sexy. As I've never cooked lamb though, I'm not sure what good I'm serving in this thread.

[Ginginho]

Slow roast is the best way, with garlic, rosemary, salt & pepper, and if you have any anchovies, whack them on too!
Cover the roasting tray in tin foil.
After about an hour put some white wine in with the meat and that'll start your gravy off.
 

[axs]

Slow roast is the best way, with garlic, rosemary, salt & pepper, and if you have any anchovies, whack them on too!
Cover the roasting tray in tin foil.
After about an hour put some white wine in with the meat and that'll start your gravy off.
 

What he said other than the manky fishy bits.

[oxford_fan]

It's in. Slashed the fatty bit up a bit then rubbed olive oil, rosemary, thyme, and oregano into it. Chucked a few cloves of garlic in, and some onion, then seasoned with salt and pepper, and covered in foil.

Shall I cook it for a couple of hours at about 110? Will top up the liquid in a little bit.

[Ginginho]

Anchovies disintegrate and leave a rich, salty taste, so you don't get any fishy bits.

150/160c you want really.

[flammableBen]

Get some rosermary and garlic and insert it into the lamb like you're pushing heroin into your veins. Pro-tip, do the same with some anchovies, you'll have to make the hole first. Adds a bit of flavour and oil to the cooking. Don't put too many in near the top though because the lamb can go a bit powdery.

[JOHNNY REEVES]

use the ingredients above and soak it in cider vinigar overnight,
http://www.topcashback.co.uk/ref/toner

[A Gent Orange]

I'd do all the above - anchovies, garlic etc but for cooking give it the first twenty minutes at 200. Then turn it down and add the wine. That way it will have some colour and some crisp bits to go with all the slow-cooked pinkness.

[leefer]

I'd do all the above - anchovies, garlic etc but for cooking give it the first twenty minutes at 200. Then turn it down and add the wine. That way it will have some colour and some crisp bits to go with all the slow-cooked pinkness.

Shouldnt this be on the sexual deviance thread.

[wiggy]

The best roast lamb I had this year was cooked almost like a brisket but with lots of chopped tomatoes and aubergine.

Yummy

[4D]

It's in. Slashed the fatty bit up a bit then rubbed olive oil, rosemary, thyme, and oregano into it. Chucked a few cloves of garlic in, and some onion, then seasoned with salt and pepper, and covered in foil.

Shall I cook it for a couple of hours at about 110? Will top up the liquid in a little bit.

@ Leefer     

[oxford_fan]

We're not on Twatter, 4D.

I had the oven up to the max at the start, 220 for about 15 mins. Then turned it down to 160 for nearly two hours.

It was fucking beautiful and made excellent gravy too. Only bought it because it was reduced in Co-Op, will try it with a decent cut next time, from a butcher.

[4D]

Have you got any left over for sarnies tomorrow?