Topic: Tender lamb joint - what's best method

[JerryM]

Tender lamb joint - what's best method

I slow cook lamb quite often which turns out pretty good (foil covered watered roasting tin 4 hrs 140C)

Recently had similar out but another step up. 

Question is how.

Only observation being that the restaurant version looked well cooked on the outside amost blackened. The meat inside was tender and moist.

Whatever caused the blackening seemed to add the difference

Any thoughts on how to make this step up appreciated.

Ps for info pots were salad halved, boiled and cooled then wok fried in a little oil till browned adding chilli flakes, salt, garlic and a herb late on (parsley, I'm using marjoram)

Steamed carrot in butter and this all adds up to delicious

[Garp]

No answers here, Jerry, but also interested. I've gone of chicken a little and find lovely tender lamb more appealing (ordered lamb from takeaway tonight btw).

Looking forward to advice

[Secret Santa]

Garp, come on pal. I already told ya...cook for longer!  ;D

Seriously what's the beef (or lamb) here? Long, slow and low makes juicy and tender.

My own precooked lamb cooks for about one and a half hours to two hours (depends on the cut). It's then tender but still has some substance. If you want baby food cook for longer.

I'm not sure what Jerry wants here...he is cooking a whole leg? Not the way the BIR does it unless we're talking Raan.

[commis]

Hi
JM do you remove the foil from your lamb joint at the end or start it then add the foil.
Regards

[Garp]

Garp, come on pal. I already told ya...cook for longer!  ;D

Seriously what's the beef (or lamb) here? Long, slow and low makes juicy and tender.

My own precooked lamb cooks for about one and a half hours to two hours (depends on the cut). It's then tender but still has some substance. If you want baby food cook for longer.

Lol ok SS, remind me.....I'm getting chunks of diced lamb from butcher - what now?

[Naga]

Jerry I would season the joint with a rub of olive oil, sea salt and black pepper then quickly caramelise the meat well in a very hot pan prior to oven cooking. Try removing the foil and turning the oven up to full blast 10 minutes before the end of cooking time to darken and crisp up the already caramelised outer.

[Naga]

Did that reply twice! Must get used to this posting lark!

[Secret Santa]

Lol ok SS, remind me.....I'm getting chunks of diced lamb from butcher - what now?

 this is Alex's Glasgow precooked lamb:

Pre Cooked Lamb

2 POUND LAMB
3 BIG ONIONS
1 TSP CUMIN SEEDS
4 CLOVES
1/2 CINNAMON STICK
1 TBL SPOON GARLIC GINGER PASTE
1 TBL SPOON T/PUREE
1 TBL HALDI..TURMERIC
1 TSP CORIANDER PDR
1 TSP GREEN CHILLI PASTE
1 TBL SUGAR
1 TSP SALT
1 CUP VEGETABLE OIL

METHOD

STEP 1.. ADD LAMB TO POT AND COVER WITH WATER TURN ON GAS
STEP 2...ADD REST OF INGREDIENTS AND COOK FOR ABOUT HOUR HALF OR UNTIL LAMB IS TENDER
DONE

TO BE USED WITH GLASGOW BASE SAUCE OR YOUR OWN DESIRED BASE SAUCE



One and a half hour cook is almost spot on...deeelish.

[Garp]

Thanks SS 

[Kashmiri Bob]

I can't get my head around the Glasgow pre-cooks.

Rob