Anyway... back to the subject, which is LAMB, of the roast kind. It is delicious. And super easy to cook... and also super easy to ruin. My favourite tool - the meat thermometer - it lets you know just when your lamb is done enough... Here's what Mrs B has to say on the subject
ROAST LAMB.
Lamb, when roasting, requires more attention that any other kind of meat. No part of it must be underdone, and to secure this result without drying and hardening the thinner portions to an undesirable degree, much care is necessary.
The intense heat to which all meat must first be subjected to for a few minutes is applied for too short a time to affect the colour of a hjoint, and the subsequent browning and over-cooking of any part may be obviated by covering the meat with 2 or 3 folds of well-greased paper, and by frequent basting.
The amount of heat applied to any part may be regulated by careful turning of the joint in the oven, and the rate of cooking by judicious use of the dampers.
See also NOTES ON ROASTING - to follow
Serve with gravy and mint sauce.
3 comments:
Looks delicious. Here, lamb is usually only available at Easter, and it is incredibly expensive.
When I was growing up in the '50's and '60's in Idaho, there were sheep everywhere; there were probably more sheep ranchers than cattle ranchers. Then, the switch went from sheep to cattle (beef). Now, because of the bans on grazing (supposedly to protect wildlife), ranching is becoming a thing of the past.
I've never tried lamb, I've always been kind of leery of trying any kind of meat other than the Big 3 (cow, chicken, pig) but that in the photo there looks edible. ;)
And hey, bonus points for using a Buffy quote!
Packrat - sometimes i forget how lucky we are in Australia with the availability of produce.
Gingerella - it's worth giving it a try but maybe try it at a restaurant - definitely a different taste from cow... I've never considered those to be the big 3 (i would have gone with big 4), but that's probably due to the availability of lamb over here
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