Mother's Day in my house calls for a perfectly roast leg of lamb, my mums favourite. Of course, there was something white and dry for me, cooks privilege!
You can't go wrong with a traditional Sunday lunch, unless, of course, you go wrong! Lamb was the order of the day and a full leg, organically reared, was sat waiting in my fridge. To give the lamb extra flavour, I pierced the meat all over and filled each hole I made with a small sprig of rosemary. I'd usually add a slither of garlic too, but my dad really doesn't like it. Make sure you take the meat out of the fridge for at least an hour before it goes in the oven.
To ensure your lamb is cooked to perfection, just follow the timings guide below (all temperatures are degrees centigrade).
220 for 20 mins plus:
Following these instructions will mean you end up with something looking as delicious as this:
Be sure to cover with foil and leave the meat to rest for at least 20 minutes before you carve.
Science Warning :-) You must the allow the meat to rest to ensure it is juicy and tender when you serve it. The muscles and fibres in the meat tense when hit with heat so by allowing it to rest, the muscles relax making the meat more tender. You'll also notice that when the meat is transferred to rest, a lot of juice will be released. When you look again, after 20 minutes, the meat will have re-absorbed all those lovely juices, making it more juicy when you serve.
This gorgeous piece of meat was served with all the trimmings - cauliflower cheese (secret ingredient - a little mustard powder in your cheese sauce goes a long way!), carrots, long stemmed broccoli, mashed potatoes, roast potatoes (roasted in goose fat) and honey roasted parsnips... not forgetting the mint sauce!
This will also be perfect for Easter Sunday - enjoy!
You can't go wrong with a traditional Sunday lunch, unless, of course, you go wrong! Lamb was the order of the day and a full leg, organically reared, was sat waiting in my fridge. To give the lamb extra flavour, I pierced the meat all over and filled each hole I made with a small sprig of rosemary. I'd usually add a slither of garlic too, but my dad really doesn't like it. Make sure you take the meat out of the fridge for at least an hour before it goes in the oven.
To ensure your lamb is cooked to perfection, just follow the timings guide below (all temperatures are degrees centigrade).
220 for 20 mins plus:
- For rare meat, 190, for 30 mins per kilo (internal temperature of 52 when cooked)
- For medium meat, 190 fr 40 mins per kilo (internal temperature of 60 when cooked)
- For well done meat, 190 fr 50 mins per kilo (internal temperature of 70 when cooked)
Following these instructions will mean you end up with something looking as delicious as this:
Be sure to cover with foil and leave the meat to rest for at least 20 minutes before you carve.
Science Warning :-) You must the allow the meat to rest to ensure it is juicy and tender when you serve it. The muscles and fibres in the meat tense when hit with heat so by allowing it to rest, the muscles relax making the meat more tender. You'll also notice that when the meat is transferred to rest, a lot of juice will be released. When you look again, after 20 minutes, the meat will have re-absorbed all those lovely juices, making it more juicy when you serve.
This gorgeous piece of meat was served with all the trimmings - cauliflower cheese (secret ingredient - a little mustard powder in your cheese sauce goes a long way!), carrots, long stemmed broccoli, mashed potatoes, roast potatoes (roasted in goose fat) and honey roasted parsnips... not forgetting the mint sauce!
This will also be perfect for Easter Sunday - enjoy!
Nicee blog thanks for posting
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