posted by wayfarer @ 6:05 AM
Well, every year I cook a leg of lamb, I'm not sure how different the meats would be, as in toughness, but here's what I do.I get the whole leg, wash good, and then cut little holes in it, with knife jabs, stick in whole pieces of garlic. One side usually has fat on it, so I put it in the pan fat side up....then I douse it liberally with salt and pepper, and pour about 2 cups of water into the roasting pan, then get a huge piece of aluminum foil and cover it air tight. I start it cooking for about an hour at 500 degrees and then turn it down to about 350. Leave it for a long time....not sure how long I leave it....at one point, I take off the foil. I've also marinated it overnight in the fridge with onions and fresh coriander and cooked it in those juices. Not sure which one I prefer. But it's quite easy.
So just like a pot roast. That's easy!
yeah, I forgot to add how I know when it's done....I jab it with a long skinny knife, and if clear juices run out, I keep jabbing it in other places. As long as all the juices are clear, I take that as done. I just made a leg of lamb about 2 weeks ago. I didn't do the marinated step....I dont really feel that it makes all that difference....
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