Slow cooked leg of lamb

[flybloke]

what size was the leg you used (kg).
Is the time of cooking using this method determined by the size of the joint?
Do you have fights over who gets the shank?

(am lining up the webber to try this one very soon)

Greg

Greg, It takes about 3.3- 4.0 hours per Kilo. That one above was about 2.1 kilos from memory. The time till done can vary I just pull it off when its done.
The bigger the joint the more it takes the get the internal meat temp to 80 deg
A large, say 5kilo but of beef would take up to 20 hours
Also I think the larger joints tend to slow cook beter then pissy little 1.2 kilo ones.
The smaller ones tend to dry out a bit.
I did the cooking and I get the shank No one argues that in my family
But I then feel selfish and calve bits off to share around and the kids usually get it in the end after my wife does that "Thing" when she starts on about the muscle meat not being good for my heart She knows how to manipulate me I think

[finga]

Do you have fights over who gets the shank?

Greg

I have to fight the dog for it in our camp.
The bloody cook spoils the dog too much

Anyways when we cook the lamb in the oven we use soy sauce and water and a dash of good olive oil instead of using the anchovies for the salt thingamebob.
A couple of bit of garlic in the flesh as well.

As a side note...the French think it's weird to have mint sauce with lamb. gees they're a dumb mob. They don't believe in chip sambo's either.

[flybloke]

I have to fight the dog for it in our camp.
The bloody cook spoils the dog too much

Anyways when we cook the lamb in the oven we use soy sauce and water and a dash of good olive oil instead of using the anchovies for the salt thingamebob.
A couple of bit of garlic in the flesh as well.

As a side note...the French think it's weird to have mint sauce with lamb. gees they're a dumb mob. They don't believe in chip sambo's either.

I thought Anchovie with lamb was weird too until a chef friend showed me just how well they do go. But then again , I eat peanut butter and tomato sandwiches too.
(Try that and you will like).
Even in a 2 1/2 hour traditional lamb bake, Anchovies are great.
The Greeks do it and they know lamb better then most.
My recipe is a fusion of Greek lamb spit and American Pit BBQ.
Re the French,, They Do eat frogs and snails and blow up atolls in our south pacific,, enough said ??

[finga]

The Greeks do it and they know lamb better then most.

Except for our eastern neighbours that is

[Tangles]

Ill vouch for Finga's lamb roast, also anchovies and garlic slivers with sprigs of rosemary is pretty darn good as well.

mike

[GBC]

I can see your cookbook now - 'Webber tips from the Aussie Escoffier'.

[sid_fishes]

our east coast neightbours, scott?
who might they be?
ian

[GBC]

You wouldn't happen to be of the cuzzy bro persuasion would you Sid?

[alphas]

Nice work Flybloke.
I too use the anchovies/garlic combo..Picked it up from one of Hueys cook books.
Tastes great.

[finga]

I eat peanut butter and tomato sandwiches too.
(Try that and you will like).

When I was at school a bloke used to bring vegemite and tomato sauce sambo's.
He used to sell that many to people wanting to know what they tasted like he could go and buy a maggot bag, bag of chips, raspberry split ice block and can of something everyday for his lunch instead.
he had it made. He found a niche market and capitalised from it
Paul was his name. He was from En Zed too if I remember

[flybloke]

Ha ha, Paul was very clever.
I have fresh tomato slices with my peanut butter

[sid_fishes]

GBC, no bloke i,m pure aussie,
ian

[Runamuck]

Can this be done in a gas oven?

[flybloke]

Gas Oven , Im thinking you mean an inside gas oven?
If so even easier!

Salt your leg well (Important) and stuff it as previously suggested
Place your leg into a hot le cruset type pot and just sear the leg all over till you get some brown colour. (Do this on the stove)
Your oven will be preheated to 110 deg and no higher.
Then to the pot add a cup of white wine , a cup of Chicken or veal stock, and a tied up wrap of fresh and or dried herbs (What ever you can scrounge) Time, Bay leaf, Rosemary ect.
Now place the pot lid on and place into the oven. Then go out for the day and dont bother checking for seven hours.
You will not be sorry It just falls apart. You dont "slice it" , You just take a chunk out.
There is a little more to this but that is the basic.
The salt is removed during cooking so brining the lamb over night may help.
But do it as above first so you will know next time how to tweak it to your liking.
Hope that was what you were after.

[Nicko_Cairns]

amazingribs is a great site for all things bbq. cheers for the post.