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Cooking Lamb

By The Green Dragon 2 Jan 1994

Cooking Roast Lamb

"Ken Burke, UNB."  writes:
>Date: Tue, 28 Dec 1993 04:41:03 GMT

>  We have purchased a frozen New Zealand Leg of Lamb (Short Cut) to cook
> for a party later in the week to celebrate and reminisce about trips to
> New Zealand.
> However, on checking various cookbooks we get conflicting advice on the
> best way to cook to cook the roast.

Gently. 180C (350F) long and slow is my best recomendation, make sure it is covered to keep in the juices. From the sound of it I would recomend two hours. If you can find any Mint Sauce (not jelly) pour about 1/4 cup over it and sprinkle with mixed herbs esp. rosemary - this herb helps to soak up the fat and flavour the meat - before putting in oven. I also like to cook it for the last 1/2 hour without the lid on to brown it. Also, if you can put your vegetables (with a bit of oil if necessary) with it to roast. It is best to start the meat cooking first, vegetables take about an hour. Traditional veges include Kumera - don't know if it is available were you are, it is also called sweet potatoe, potato, carrot, pumpkin, onion, parsnip,etc. Also whole garlic is really nice.

Have fun.

                 |  @___oo
       /\  /\   / (__,,,,|      The Green Dragon
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      )   /^\/   _)            "Out of order there is chaos,
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Cooking Roast Lamb

By Brian Harmer 28 Dec 93
In article <28DEC93.00738939.0031@UNBVM1.CSD.UNB.CA>, "Ken Burke, UNB."  writes:
>  However, on checking various cookbooks we get conflicting advice on the
>  best way to cook to cook the roast.
>  Canadian Cookbook says 3 3/4 hours at 325 degrees F
>  British Cookbook says 4 1/2 hours at 325 degrees F
>  US Cookbook says 3 3/4 hours at 325 degrees F
>  New Zealand Cookbook says 45 minutes at 450 degrees F
>  Is the shorter cooking time at the higher temperature the best way?

Alison Holst is the most widely published New Zealand cooking writer.

Her advice is :

            Roast uncovered at 170 C (you can do the conversion) for
            1-1/2 to 2-1/2 hours according to the size of the lamb and
            the desired doneness.
            *OR* read internal temperature by inserting meat thermometer
            into thickest part of the meat.
            Lamb is cooked:
                 pink at      65 C (150 F)
                 medium at    70 C (160 F)
                 well done at 80 C (175 F)

An older source (Whitcombes New Everyday Cookery - 1966) says heat oven to 450 F (phew!) and roast for 5 or 10 minutes then reduce heat to 325 F and roast for a total of 20 minutes per pound and 20 minutes over for a total of not less than 90 minutes. Spoon fat from meat over the roast (i.e. baste it) at least twice during the cooking period.

Take your pick, and good luck. BTW the latter recipe (minus the basting) works well in an oven bag, and saves a power of cleaning later.

Have a good new year!
(unless you have other plans)
Brian Harmer


Cooking Roast Lamb

By Noeline McCaughan 29 Dec 93

Ken Burke, UNB. (KEN0@UNB.CA) wrote:
:   We have purchased a frozen New Zealand Leg of Lamb (Short Cut) to cook

Roast Lamb New Zealand style.

Thaw overnight, preheat oven to 325 degrees f. use a covered roaster or an oven bag and cook just below centre of oven for 30 minutes per pound + 30 minutes . If the bone has been removed increase the timing to 35 mins. per pound. remove the cover (or open back the bag) for the last 20 minutes to crisp the outside.

Serve with gravy made from the pan juices, mint sauce, new potaoes, green peas, baby carrots.......... move over I'm coming for dinner!


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