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Making of the Lamb

I just made a few people jealous tonight. I made my .. 3rd leg of lamb in my entire life!

I'm not really that creative and I don't know a whole lot about cooking, just what I read when I want to make something in particular. About 2 years ago I made a leg of lamb (bone in) and it turned out all right but I don't think I head a meat thermometer at that time so I was very uncertain about when the meat was actually done.

I've had a meat thermometer with me ever since I moved into my current place, but I haven't cooked that much. A roast now and then but usually it's just single portion meals (a fillet of fish, chicken thigh, small steak). I'm slowly getting back into the swing of things, though. I feel like maybe I'm getting out of my general state of depression (or just stale emotional state) and I'm just trying to be me and have a good time and experiment... live!

So I had my leg of lamb (no bone this time) thawing and I got to work on it tonight. Using the first recipe as an example I oiled the meat and sprinkled salt and pepper around and through the leg. Without the bone and because I didn't like the netting (and the huge chunks of hard fat) the meat just fell open. I also put dried rosemary around and throughout. I didn't hard fresh garlic so I sprinkled some garlic powder on top. I loosely tied the leg together and put bay leaves around the leg.

I added some unknown amount of leftover red wine and beef stock. They wanted the leg in a roasting tin but I had no desire to pull that out and then have to clean it! I covered the whole with Costco size tinfoil and shoved it in the over at 325 F.

I checked on it after an hour and basted it. I checked the temperature and it just went over 110 F. After the second hour we were almost to 140 F (I wanted to be between 145 and 160 F (according to the temperature guide) so I was between medium rare and medium. A) I wanted to make sure it was cooked! B) I didn't want it to be dry. I think at this point I left it uncovered to brown a bit and after a half hour we were getting so close! I pushed it about another half hour and then I called it at done when I got 160 F and 150 F deeper in the centrer.

It was around this time that Mynx was getting very upset with me. Clearly I was putting all this effort into human food! She was hungry for her supper and I noticed I was cut off from playing Skyrim until I did...

So here we have the final outcome. I made up the sauce but added more red wine and it thickened a bit. I just had half a slice of lamb and made up a bit of pasta and used the white cheese sauce from the penne I'd made for the work Potluck. Yes, I lack some veggies but... I plan to have a fruit smoothy soon to try and redeem myself. I haven't been out to do much of my own shopping so I have all these things that last much longer than fruits and veggies (unless they're frozen... and I don't like anything except raw or barely cooked veggies).

5 blog comments below

It looks tasty!
I have to find something delicious to eat now.
rx9876 on Mon Jan 19, 2015 9:20 am
Quick, send me some. The lamb has made me hungry!
Oh one trick with meat is to remove from oven, leave covered and let it stand for at least one-half hour. The meat will continue to cook. Also easy to cut then.
I love Mynx way of getting fed. Luna, take notes.
standready on Mon Jan 19, 2015 5:33 pm
Looks great - not overdone or underdone just right! Kudos for the self control. I'd probably have heaped up my plate for a well deserved meal after all of the effort and gone for seconds.
deanhills on Mon Jan 19, 2015 6:27 pm
I think I actually did that, Stand, without realizing. I spent a bit of time trying to get the sauce ready so I left the lamb covered with foil for a bit. I read about leaving meat to stand after it's removed and I've seen references to internal temperatures just out of the over and their final internal temperature after the meat stands.

I have to admit, I was getting a headache from the smell of the cooking lamb. It went from very pleasant to a scent headache because it was so strong and it was everywhere! If it wasn't so cold out I'd have waited outside while it cooked! That might be part of the reason why I didn't eat so much.
TheGremlyn on Mon Jan 19, 2015 7:03 pm
Agreed. Forgotten how overpowering that smell can be. Loved it though when I was a kid and my mom did the cooking. She had a way of cooking it so it fell apart and then mixing the mutton and gravy from it with plenty of cooked rice. She used whole cloves with the initial cooking and some more with the cooked rice - gave it a very distinct flavour.
deanhills on Tue Jan 20, 2015 7:51 am

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