Category: Lamb Recipes

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Best roast leg of lamb

“A classic Sunday lunch, with no fuss and masses of flavour . ”SERVES 8 COOKS IN 1 HOUR 35 MINUTES

roasted leg of lamb
roasted leg of lamb

NUTRITION PER SERVING

  • Calories 307 15%
  • Fat13.1 g 19%
  • Saturates4.5 g 23%
  • Sugars1.5 g 2%
  • Salt0.8 g 13%
  • Protein 23.7 g 47%
  • Carbs 24.9 g 10%
  • Fibre 1.9 g

OF AN ADULT’S REFERENCE INTAKE

Ingredients

  • 2 kg leg of lamb or hogget
  • 1 bulb of garlic
  • ½ a bunch of fresh rosemary
  • 1.5 kg potatoes
  • 1 lemon
  • olive oil
  • MINT SAUCE
  • 1 bunch of fresh mint
  • 1 teaspoon sugar
  • 3 tablespoons wine vinegar

Method

  1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom.
  3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
  4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
  5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
  6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
  7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
  8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
  9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
  10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

Tips

Try putting a few parsnips or carrots in with the roast potatoes.

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Lamb Curry With Rice And Chutney

Introduction To Lamb Curry With Rice And Chutney And Its History

Curried lamb is an Indian dish also known as kosha magsho it is its Bengali version with some variation in the method off cooking this dish and also this dish has also another variation known as railway mutton curry which originated during British raj.

Kosha mangsho is prepared in Bengali style and it consist of more gravy and has less juice and preparing in kosha style will retain its mutton flavor by using kosha cooking and sauteing methods.

The originals curried lamb is prepared in a large pot and we are going to share the original recipe with our viewers and this dish will give you the genuine flavor and taste of the original curried lamb.

Railway mutton curry originated during British raj and was served in long distance trains.This dish was served with dinner rolls.Some restaurants in Kolkata serve this dish in which coconut milk is used and tamarind is used to preserve this railway mutton curry.

Indian Lamb Curry
Indian Lamb Curry

Step One To Prepare Lamb Curry

Ingredients

Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce

ea=each serving tsp=teaspoon tbsp=table spoon

Yield : 10 portions Each portion : 2 triangles as described below

Lamb fores, lean cut (1-inch-cubes) 18 lb

Water cold 2 galon

Sachet bag:

Thyme 1 tsp

Bay leaf 1

Cloves whole 6

Method

  1. Place meat in cold water.Stir with wooden paddle to separate.As water boils, remove scum that forms.Continue to remove scum until stock is clear.Add sachet bag and cover.Simmer 1½ to 2 hours.

Step Two To Prepare Lamb Curry

Ingredients

Onions small dice 2 lb

Butter melted 2 lb

Bread flour 1½ lb.

Curry powder 3/4 oz

Method

2. Saute onions in butter in large sauce pot.Cook until tender.Add flour,curry powder cook for 10 minutes.

3. When meat is cooked remove sachet bag and strain stock in roux (mixture),stirring to keep smooth.Adjust seasoning and consistency; if curry flavor is not strong enough dissolve additional curry in cold water to remove lumps before adding sauce.

Step Three To Prepare Lamb Curry

Ingredients

There are no ingredients in this step.

Method

Combine meat with sauce.Serve with rice pilaf and chutney.

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Irish Lamb Stew

Introduction To Irish Lamb Stew

Irish lamb stew is a traditional folk dish of Ireland although the ingredients in the recipe keep changing from time to time except the mutton.Irish people make the Irish lamb stew by lamb meat or mutton which is less tender in sheep meat and usually the animal from which the stew was made was more than a year old and a year old sheep fattier and its meat has a more strong flavor than the young sheep.These sheep were more abundant in those times.

Mutton was the dominant ingredients in the preparation of this dish so it was ensured that only the old sheep and those who were economically non viable sheep means the older sheep who were less viable in producing milk and wool are chosen to make the dish as sheep were one of the source of income for Irish people as they consume and use their milk and wool to cater their needs.

Irish Lamb Stew
Irish Lamb Stew

Step One To Prepare Irish Lamb Stew

Ingredients

Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce

ea=each serving tsp=teaspoon tbsp=table spoon

Yields: 50 portions : about 10 oz. with vegetables and sauce.

Water boiling 2 gallons

Lamb fores lean cut (½ inch squares) 17 lb

Method

  1. Place meat in 2 gallons of rapidly boiling water.Stir with wooden paddle to separate.As water returns to boil remove scum that forms.Continue to remove scum until clear.Simmer meat for 1½ hours or util tender.

Step Two To Prepare Irish Lamb Stew

Ingredients

Pearl onions medium size 5 lb

Potatoes parisienne (small in size) 2 qt

White turnips parisienne (small in size) 1 qt

Carrots Parisienne (small in size) 1 qt

Method

2. Cook each vegetable separately in boiling water, drain.Add liquor from cooked carrots and onions to meat.

Step Three To Prepare Irish Lamb Stew

Ingredients

Butter melted 20 oz

Bread flour 20 oz

Salt to taste

Pepper to taste

Method

3. Place butter in heavy pot and add flour to make roux.Do not brown.When meat is cooked strain stock from meat into roux (mixture).Bring to boil.Adjust seasoning and add vegetables, mixing gently with wooden paddle.

4. Serve in bowl or large casserole or in a soup plate.

Note: This stew often made with diced vegetables and without roux and served in a bowl.It can also be thickened by making a puree of part of the potatoes and adding it to the stew.

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Shish Kebab

Introduction

Shish kebab is a delicious dish of skewered and grilled cubes of meat.It is similar to Shashlik and has originated from Caucasus region.It comprises of lamb meat and have an excellent flavour that appeals to the taste buds.These kebabs are full of nutrition and can be made on special occasions and the method to prepare these kebabs is easy.

I have divided the preparation of this dish in steps to make it easy for our viewers to understand the cooking methods and techniques

Shish Kebab
Shish Kebab

Step One To Prepare Shish Kebab

Ingredients

Scale: pt=16 ounce oz=1 ounce tbsp=table spoon tsp=teaspoon

lb=pound or 16 ounce

YIELD: 20 portions Each portion: 1 skewer

INGREDIENTSQUANTITY

Marinade
Salad oil

Olive oil

Vinegar

Lemon juice

Garlic chopped

Salt

Pepper

Marjoram

Thyme

Oregano

Lamb leg,boned(1
inch cubes)
2 pt

1 pt

12 oz

4 oz

2 tbsp

2 tbsp

2 tsp

½ tsp

½ tsp

½ tsp

5 lb

Method

1. Mix all marinade ingredients; pour over lamb and marinate several hours or overnight.

Step Two To Prepare Shish Kebab

Ingredients

INGREDIENTSQUANTITY

Mushroom caps
,large

Salad oil
40 pieces


for sauteing

Method

2. Saute mushrooms caps slightly in oil.

Step Three To Prepare Shish Kebab

Ingredients

INGREDIENTSQUANTITY
Pearl onions40 pieces

Method

Blanch onions if fresh.May use canned onions.

Step Four To Prepare Shish Kebab

Ingredients

INGREDIENTSQUANTITY

Green peppe
rs,large diced,
blanched

Tomatoes,fresh(¾ 
inches thick slices)
40 pieces


40 pieces

Method

4. Place ingredients on long skewer as follows: (Do not crowd on skewer) tomato,lamb,mushroom,onion,lamb ,pepper,onion lamb,pepper,mushroom ,lamb,tomato.Place in marinade until ready to broil.

5. Drain well and place under hot broiler about 10 minutes,turning as needed to cook uniformly.Do not burn.

6. Lamb should be medium unless otherwise indicated.Serve on bed of rice pilaf.

Note: Cooking methods and techniques plays a key role in the preparation of a healthy and delicious shish kebab dish.As a delicious food is liked by a majority of folks but it is also necessary that the food is prepared by techniques which make the food healthy and delicious.

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Roast Stuffed Shoulder Of Lamb

Introduction To Roast Stuffed Shoulder Of Lamb

Roast lamb is a very famous and favorite dish in old countries of wales and their are different varieties of dishes prepared by roast lamb.Roast stuffed shoulder of lamb is one of the delicious and unique dish prepared by roasting and stuffing the shoulder of lamb and it is a great dish to prepare on sacred occasions.

Roast Stuffed Shoulder Of Lamb
Roast Stuffed Shoulder Of Lamb

Step One Roast Stuffed Shoulder Of Lamb

Ingredients

YIELD : 50 portions    EACH PORTION: 5 OZ.  LAMB.1 OZ,STUFFING,

2 OZ.GRAVY

Basic bread stuffing (recipe is given below) 1/3 recipe.

Lamb shoulders 25 lb boned trimmed of excess fat.

Method


1. Divide stuffing equally among lamb shoulders and roll mixture inside each shoulder
.Tie securely with butchers twine.

Step Two To Prepare Roast Stuffed Shoulder Of Lamb

Ingredients

(1) Oil  4 oz

(2) Salt to taste

(3) Pepper to taste

(4) Rosemary  2 tsp

Method

2. Place lamb in greased roasting pan ;rub outside of each shoulder with oil, salt,pepper,rosemary.Roast is preheated 350°F.oven for about 2½ hours.

Step Three To Prepare Roast Stuffed Shoulder Of Lamb

Mirepoix

(1) onions coarsely chopped  1 lb

(2) Celery coarsely chopped 1/2 lb

(3) Carrots coarsely chopped  1/2 lb

Method


3. At end of 1 hr., turn lamb on opposite side and add mirepoix.

4. When done remove meat from pan. Cover with clean dump towel ; hold in warm 
place.

Step Four To Prepare Roast Stuffed Shoulder Of Lamb

Method


5. Pour about 10 oz.oil and fat from roast pan into a sauce pan and add flour to make 
roux.

6. Place pan in which meat was roasted on range and add stock.Scrape bottom of pan and to loosen little brown particles known as fond. Simmer until vegetables are tender.Strain.

7. Place pan in which meat was roasted on range and add stock Scrape bottom of pan
to add little brown particles known as fond Simmer until vegetables are tender.Strain.

8. Add strained stock to cooked roux.Stirring until thickened and smooth.Strain again through fine china cap, adjust seasoning and hold for service.

9. Slice across grain, so that stuffing shows in center of each slice.Serve with 2 oz
gravy.

Basic Bread Stuffing Recipe

Scale:     lb=pound  oz=1 ounce

YIELD: 50 portions                      EACH PORTION:   3 oz  

Step One Method To Prepare Bread Stuffing

INGREDIENTSQUANTITY
Bread, 2 to 4 
days old		6 lb

Method


1.Trim bread; removing crusts and cut it in cubes.Soak it in cold water and then drain it.

Step Two To Prepare Bread Stuffing

INGREDIENTSQUANTITY
Celery chopped

Onions chopped

Butter
or salad oil
or bacon fat
1 lb

3 lb

12 oz


Method

2. Saute celery and onions in fat until tender.

Step Three To Prepare Bread Stuffing

INGREDIENTSQUANTITY

Poultry seasoning 

Salt

Sage

Parsley chopped
 
¾ oz

1½ oz

¾ oz

1½ oz
 

Method


3. Combine vegetables, seasoning and bread and toss lightly to blend.

4. Place in greased baking pan and cover with greased paper Bake at 350°F to 375°F.For 1 hour.

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