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How to roast lamb

roast lamb 320How to roast lamb: The British love their lamb and although you can’t beat the quality of English or Welsh lamb when it is in season, the British often enjoy lamb that is grown in New Zealand since it is available all year round. There are around 10 sheep per person in New Zealand (in the UK people outnumber sheep) and ‘Kiwis’ as our New Zealand cousins are known, are the world’s biggest consumers of lamb, eating around three times as much as British.

Sheep thrive in a variety of climates and have been the principal meat source across North Africa and Eurasia for centuries. The Industrial Revolution sparked an increased demand for meat and led to the increased breeding of sheep for meat in the UK. These days we reap the reward of several generations of selective breeding for taste and texture. Well-reared lamb today is likely to be better than any eaten at any time in the past.

Ingredients: Serves 6-8

  • 2.5 kg (5 lb) lamb leg
  • 3 cloves garlic, sliced along the length
  • 2 branches fresh rosemary, sprigs removed
  • Salt and black pepper

roast lamb 320

  1. Preheat oven 180° C / 360 F.
  2. Using a small sharp knife, make incisions into the top of the lamb every 3 or so centimetres. Stuff each incision with a slice of garlic and a few sprigs of rosemary.
  3. Season the meat all over with salt and pepper.
  4. Roast in the centre of the oven for 1 ¼ – 1 ½ hours and baste it with the juices every 20 minutes or so. At least twice during cooking. See ‘Internal cooking temperature guide for lamb’ to help you cook it to your own taste.
  5. Remove lamb from oven and allow it to rest in the pan, loosely covered with foil, for 30 minutes. Don’t be tempted to stab it with a knife before then otherwise you will release the best of the flavours and your roast lamb will be dry.

Internal cooking temperature guide for lamb:

120-130 °F (48-54 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting

130-140 °F (54-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting

Medium (with a touch of pink):
140-150 °F (60-66 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting

150-165 °F (66-74 °C) Internal appearance no pink or red, slightly moist with clear juices.

A rule of thumb for roast lamb is to cook it for 15 minutes for every 500 grams (1 lb) of lamb.
Drain some but not all of the fat, and use for making gravy.

Pubblicato da thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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