COOKING YOUR EASTER LAMB JOINTS

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Remove all packaging from the lamb & keep a note of the weight of the lamb joint. Remember for larger roasting joints it's advisable to remove your joint from the fridge minimum an hour before cooking, longer if you can - this might mean getting up early and crawling back into bed for a little while longer once it's done! Allow to come to room temperature. Season, & score or marinate as desired.

With roasting joints, always allow for 20 – 25 minutes resting time after cooking (covering the meat with foil).

 

ROASTED JOINTS

Leg –

Preheat the oven to 210°C/190°C fan/gas 6. Roast for 20 mins. Lower the oven temperature to 180°C/160°C fan/gas 4 & cook for another 15-20 mins per 500 g (e.g., 1 hr – 1 hr 20 mins for a 2 kg leg) depending on how you like your lamb cooked. If you have a meat probe, the core temperature should read 55°C medium & 70°C for well done.

 

Shoulder –  

Preheat the oven to 210°C/190°C fan/gas 6. Roast for 20 mins. Add 1 pint of water or lamb stock to the bottom of the roasting tray, cover with foil. Lower the oven temperature to 170°C/150°C fan/gas 3 & cook for 40 mins per 500 g (e.g., 3.5 hr total cooking time for a 2.7 kg bone-in shoulder, 3 hr for 2.2kg shoulder boned).

 

Rolled Saddle –

Preheat the oven to 210°C/190°C fan/gas 6. Roast for 15 mins. Lower the oven temperature to 180°C/160°C fan/gas 4 & cook for 20 - 25 mins per 500 g (e.g., 40 - 50 mins for a 1 kg saddle cooked to medium). If you have a meat probe, the core temperature should read 55°C medium & 70°C for well done.

 

SLOW COOKED JOINTS

Leg –

Preheat the oven to 210°C/190°C fan/gas 6. Roast for 20 mins. Add 1 pint of water or lamb stock to the bottom of the roasting tray, cover with foil. Lower the oven temperature to 140°C/120°C fan/gas 1 & cook for 5 – 6 hours or until tender, turning once after 2.5 hours.

 

Shoulder –

Preheat the oven 210°C/190°C fan/gas 6. Roast for 20 mins. Add 1 of pint water or lamb stock to the bottom of the roasting tray, cover with foil. Lower the oven temperature to 140°C/120°C fan/gas 1 & cook for 5 – 6 hours or until tender.