Topic: Tender lamb joint - what's best method

[JerryM]

Sorry for confusion - no interest at mo on the curry offering

Interest is in whole joints ie leg or for me shoulder with minimal seasoning.

This is english cooking at it's best.

I currently keep the foil on for the whole time ie 4 to 5 hrs. I've even tried 6 hrs. The 4 hrs seems optimum.

Not sure on what depth of liquid. Currently add not a lot say half inch or 1/4 cover and top up if needed. Should this be higher say 3/4 cover.

Some real good help (commis, naga, mickdabass) Not sure which will deliver and think I will need to try all out.

I think I've read the options as:
1) leave the foil off towards end of cooking and turn up heat from the 140 to max say 220c for ~10 mins
2) pan fry before putting in the oven (then quickly caramelise)
3) use additional spicing to help the darkening ie oil, sea salt, black pepper 
4) the tandoor or maybe smoking is my biggest nightmare as I don't have facilities. I did not sense a smoke taste but never tasted smoked meat. I don't think tandoor would give the tenderness unless heat turned low which certainly could work ie produce the blackness

I think these suggestions might well do it. The problem I saw is that the natural instinct is to colour at the end but the meat falls apart at this stage and can't really be handled.

Ps raan sounds good for me but under instruction from the family on this one.

Much appreciate the help

[Kashmiri Bob]

So, it's basically pile everything into a pan and cook until the meat is tender.  Where's the fun in that?

The fun's in the eating of course! 

It works so why not?

Fair point.  I may be missing out.

Rob 

[Onions]

Wrap in tin foil + some liquid then low and slow

[JerryM]

Wrap in tin foil + some liquid then low and slow

DO,

are you thinking of a "parcel" being better than foil over a roasting tin. i've seen this done in Greece but not tried at home (it was aimed at adding the whole finished dish to the parcel). i dont really see any benefit other than having to keep eye "feel" (tipping off level slightly) on the liquid level in the roasting tin.

low and slow for me is 140C for 4 to 5 hrs. is this low and long enough. i know smoking can be typ 16 hrs.

[commis]

Hi
JM. Do you use an instant read thermometer ?
If so it may be worth roasting till the temp is just there then up the temp off with the foil and crisp away.
Regards

[Onions]

Wrap in tin foil + some liquid then low and slow

DO,

are you thinking of a "parcel" being better than foil over a roasting tin. i've seen this done in Greece but not tried at home (it was aimed at adding the whole finished dish to the parcel). i dont really see any benefit other than having to keep eye "feel" (tipping off level slightly) on the liquid level in the roasting tin.

low and slow for me is 140C for 4 to 5 hrs. is this low and long enough. i know smoking can be typ 16 hrs.

JM, you're right about the greek thing- think they do Kleftiko that way- although sometimes a brown paper parcel rather tham foil. Which is incidentally THE best way of re-heating kebabs or naans (w/ a drop of water) the next day

This is a great recipe- ironically doing it in the roasting pan! (So don't think it's a major difference.)

Yeah right about the liquid. And yes the temp & time!

[JerryM]

Commis,

Hope u well sir and curry even better. Don't get south as much these days and do miss my fav place (near the signal2 place)

Instant read is not good for me. Must admit to having. Tried using on BBQ (976bar piri). On BBQ not good as the heat distorts the reading.

Given your prompt Might just be worth using it on a 1 off as a bit of a guide.

Double onion-appreciate clarification. At back of my mind was maybe to try to replicate a smoke in water. Peas thinking say 100c for say 10 hrs.

Does anyone know of the science that we are aiming at. Clearly mailliard is the last bit.

Ps kleftico is what I had considered too

[Secret Santa]

Jerry, I was Googling around for ribs recipes and in the comments section for one I found this..."whilst very low temperature (60-65C for 8-14 hours), slow-roasted leg of lamb can be to die for."

Don't know if that's what you're after but it makes sense to me.

[littlechilie]

14 hours  Let's hope you don't Die of hunger Jerry ;D

[Onions]

Pop out for a (lamb!) donner in the meantime...