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| Winter - Buying Lamb |
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Buying Beef - Buying Pork - Buying Lamb - Buying Ham
Joints to choose — Leg, Shoulder or Saddle (double loin).
Weight to allow — A 4 to 5lb (1.8 to 2kg) joint on the bone gives 6 to 8 good portions. Allow slightly more for saddle, due to the amount of bone
Adding Extra Flavour to Lamb —
Flavour the lamb by inserting a few slivers of garlic under the skin before cooking, or brush the half cooked meat with a little honey and sprinkle with rosemary then finish cooking.
Marinated Lamb
Blend 1/2 pint (300ml) red wine, 1/2 pint (300ml) stock, 1 sliced onion, a few sprigs of mint and 2 tablespoons honey in a casserole.
Add the joint and leave for 4 hours. Turn over from time to time. Drain the meat and roast. Use the strained liquid as below.
Accompaniments —
Mint sauce or jelly or Red Wine and
Cranberry Sauce: Blend 3/4 pint (450ml) of the marinade with 3 level teaspoons arrowroot. Put into a pan with 5 tablespoons cranberry jelly, stir until thickened.
Green peas, cauliflower. Roast potatoes and/or Duchesse potatoes: Cook 2lb (900g) potatoes in boiling salted water, strain then sieve. Beat in 3oz (75g) butter and 3 egg yolks. Season well. Pipe or form into pyramid shapes. Bake for 20 minutes. These can be prepared ahead and frozen.
Cooking Times —
375oF/190oC, Gas Mark 5. Allow 25 to 30 minutes per lb (450g) plus 25 to 30 minutes over. A piece of lamb on the bone will cook more quickly than one without.
Carving Lamb —
Leg and Shoulder: Carve slices downwards on rounded side, then carve underside horizontally. Loin: Carve between bones.
Using Cooked Lamb In salads, a curry or mince and use in a Moussaka.
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