Topic: Tender lamb joint - what's best method

[littlechilie]

That's Shear Genius  ;D

[JerryM]

very low temperature (60-65C for 8-14 hours)

Secret Santa,

me too. reason been quite - i'm finding quite a few leads. one was to work out what "low" means. thankyou. several had said low gas light but it needs to be a temp.

the 8 hrs is too short - i'm currently thinking min of 10.

ps Kuzu tandir was my starting point.

[Malc.]

Hi Jerry, been a while, hope you are well.

Best way I find to get the results you are looking for is to sear the meat in a hot pan before slowly roasting. Your basically giving the maillard reaction a good head start.

The other way is to cook it in a low oven for a long period, uncovered. I remember a friends mum would serve up the most incredible roasted joints, that she would cook in the Aga all day. You should have seen the crackling this women was able to create!

A low oven to me is around 130c this link might help you:

http://en.wikibooks.org/wiki/Cookbook:Oven_temperatures

[JerryM]

Malc,

Appreciate post. Will read up link.

Am well but having a nightmare year trying out too many wish list items and not closing out well.

I'm on the 2 methods and going to have to try both. I've also not ruled out a pit if my time frees up.

Best wishes and pleased your return

[JerryM]

There's sort of good and bad news on this.

Good news is im pretty much sorted for now. I used the various suggestions and feel I won't get it much better. I liked malcs 130c and cooked for 6 hrs covered.

Recipe:
Pan on full 3kw heat with a little veg oil till smoking
Mailliard for 5 mins skin down
Put bed sliced onion in tin
Put lamb in tin and pour oil from pan over
Add 1 tsp rosemary
1 tsp black pepper
Sea salt (me 3 turns)
1 tbsp crushed/blended euro bay
1 tbsp lime juice
1 tbsp garlic pur?e
Cover water 1/4 height (500 ml)
Cover with foil
Slow bake 130C 6 hrs

Will add photo when next on desktop.

Going fwd will put lamb in plastic bag with rest ingredients over night - might add more taste not sure.

Real bad news is that am now convinced the real stuff was done over fire. Going to try my gas BBQ next. The boss is currently resisting a pit which is no brainer for me.

[fried]

Have you tried cutting slivers of garlic and then inserting them into cuts in the lamb joint?

[Peripatetic Phil]

Have you tried cutting slivers of garlic and then inserting them into cuts in the lamb joint?

Ah, /Kleftiko/ :  wonderful !  (Or /h?rs?zlar/, for fried !)

[fried]

I hope thats not Greek Phil, this is my missus' recipe and she's Turkish!

[JerryM]

Fried,

Yes albeit a good while ago. It is very nice. I got onto cooking the lamb in hoi sin (copy cat crispy duck) and got hooked on it. Recently started doing the lamb shoulder for roast (same method no hoi sin).

The blackened lamb seems a sort of best of both worlds - the taste of lamb in its own right but with a subtle flavouring around the edges. I'm thinking pit on the qt if the overnight marinade/gas BBQ is not a breakthrough.

Best wishes

[Peripatetic Phil]

I hope that's not Greek Phil, this is my missus' recipe and she's Turkish!

Now it's time you two naughty children (the Greeks and the Turks, that is) kissed and made up.  Cyprus is quite large enough for both of you -- all you have to do is divide it nicely (no more tantrums, no more /enosis/) and live happily ever after.  If you don't, you will both be locked in your bedrooms with bread and water, and you won't be allowed out again until you promise to be friends.

** Phil.