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Simple carni breakfast yesterday included a meaty mushroom, the bacon was not very fat though...
I go by the internal temperature when roasting meat, whether it's in the oven or barbeque using a meat thermometer like the one I have in the fridge.What is the best way to cook lamb leg please? I have tried roasting it for several hours on a low heat, and it was still a bit too tough for me to eat.
I followed Google, and the meat was tough, so I am looking for a different way to cook it.Roast leg of lamb, my absolute favourite. Cooking times and temperature is on google, depending upon weight. I rack up the temp for the first 20 minutes. Add water to the tin for the last 40 minutes or so to use as part of the gravy.
If you are a garlic fan, stab all over and insert a sliver. Also use rosemary if you like it.
Where did you buy it from, do you know country of origin?I followed Google, and the meat was tough, so I am looking for a different way to cook it.
Did you even read my post? Forget it.Where did you buy it from, do you know country of origin?
Wow! That's a lot of liver at one hit. Hope to see another post....Dinner = 400g raw salted lamb's liver. Tasted like nothing else. Primal satiety.
Will update if I survive the night
If roasted meat is tough, it generally boils down to a lack of resting the meat. Don't carve (hard to resist the temptation, I know) for 20 mins.I followed Google, and the meat was tough, so I am looking for a different way to cook it.
Sorry Lucy, I did miss the local bit, under the weather. I normally get mine from a farm, I know the sheep Personally. Normally it is fabulous. The animals are slaughtered without stress.Did you even read my post? Forget it.
I find low and slow is best for lamb shoulder.I am not sure where to ask this:
What is the best way to cook lamb leg please? I have tried roasting it for several hours on a low heat, and it was still a bit too tough for me to eat.
I think, considering the time of year and the size it might have been from an older sheep? It was a local sheep from our local butcher.
Haven’t tried this yet, but intend to - bone marrow butter! Found on Facebook.
Bone marrow butter - with or without herbs/spices. Apparently good with steak.
Ingredients
1kg (2 pounds) of marrow bones cut into short lengths
3-5 cloves of garlic, peeled
5 tablespoons ghee or organic butter, softened (room temperature)
1 tablespoon oregano, chopped
1 tablespoon rosemary, choppped
sea salt and ground pepper, to taste
Steps
Soak bones in water and refrigerate for an hour.
Preheat the oven to 200°C (or 400F)
Place beef bones and garlic cloves in a large baking dish. Cook in oven for 20 minutes. Remove bones and let cool for approximately 10-15 minutes. Insert a small knife in the end of the bones. Swirl around where the marrow meets the bone and the marrow should slide right out.
In a food processor, place the marrow and the remaining ingredients. Blend until smooth.
On your countertop place a piece of plastic wrap. Spoon the butter onto the plastic. Wrap the end near you over the butter. Wrap the far end back toward you. Twist the sides until you form a little "sausage". Refrigerate for 1 hour to firm up, then cut into rounds and store in freezer until needed.
Sounds amazing, and I bet it would be quite wonderful for coking, or searing meats. In my world, there might be more garlic included, but that's just to my taste.
I have recently encountered an entry on a menu here for Bone Marrow Spicey Soup. There was no more detail, but looking said title up on t'interweb, it seems it may contain noodles, so haven't dived in,..... yet.its not MrBs sort of thing, so I wouldn't be able to persuade him to be the sacrificial researcher.
I'd think your stick blender will work. There's nothing heavy duty in there. I'd suggest you be very careful when cleaning the blender blades though, as the butter will stick and you'll not want to leave any behind.Does sound fab. Hoping that my stick blender will be up to the job - but first need the marrow bones!
Deciphering menus can be tricky. One time when I was out that way, in my attempts to avoid undue spice I picked something benign sounding like ‘papaya salad’ only to find it was waaaay too hot and spicy. Can’t remember what the offender was, but it sure did offend!