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Roast Articles

Cap Off Lamb Rump

Monday, July 22nd, 2019
Roast

Remove the lamb rumps from the fridge 30 minutes before cooking to bring to room temperature, which results in even cooking.

Preheat oven and tray to 200˚C. Brush lamb with oil and lightly season with salt and pepper. Sear in a hot pan on both sides to seal in juices and maximise flavour.

Put in oven and roast for 12 mins med rare.

Remove to warm plate, cover and rest for 8-10 minutes.

 

Pan seared, then quickly roasted and rested, lamb rumps make a perfect meal with a wonderful caramelised crust on the outside and meltingly tender and juicy meat on the inside.

A tender and lean cut.  Best cooked quickly, sliced thinly and served medium rare.

Cap On Lamb Rump

Monday, July 22nd, 2019
Roast

Remove the lamb rumps from the fridge 30 minutes before cooking to bring to room temperature, which results in even cooking.

Preheat oven and tray to 200˚C. Brush lamb with oil and lightly season with salt and pepper.

Sear in a medium-hot pan, fat side down until the cap fat has rendered and the skin is crispy and brown.  Be careful not to burn the fat. Then quickly sear the underside of the rump too.

Place the rump/s on the tray in the oven and roast for 12 minutes for medium rare. Remove from the oven and transfer to a warm plate.  Cover loosely with foil and rest for 8-10 minutes. Carve slices across the grain to serve.

Pan seared, then quickly roasted and rested, lamb rumps make a perfect meal with a wonderful caramelised crust on the outside and meltingly tender and juicy meat on the inside.

A tender and succulent cut.  Best cooked quickly, sliced thinly and served medium rare.

Lamb Hind Shanks

Monday, July 22nd, 2019
Roast

Brush with oil, season generously with salt and pepper and roast at 150 C for a couple of hours.

 

Slow Cooker

Dust with flour, brown in a hot fry pan, put in slow cooker with stock (allow 1C stock per 1kg meat) and cook as per slow cooker recipe / instructions.

Boneless Lamb Leg

Monday, July 22nd, 2019
BBQ

Brush lamb with oil and season with salt and pepper. Preheat BBQ grill and hot plate.

Cook fat side down for 15 minutes on the grill. Turn and cook meat side down on the plate for 15 minutes.

Remove to a warm dish, cover loosely with foil, rest for 15 minutes.

Carve across the grain.

Leg of Lamb

Monday, July 22nd, 2019
Roast

Take the lamb out of the fridge at least an hour before cooking.  Pre-heat oven to 200 C.

Season the lamb with salt and pepper and put on a roasting tray. Place in the centre of the oven and then reduce the temperature to 180 C.  Cook for 1 hour 15 minutes.

Remove from the oven.  Transfer to a warm platter or tray, cover loosely with foil and rest for 20 minutes.

Carve thin slices across the grain (perpendicular to the bone) and serve accompanied with gravy and mint sauce and roasted vegetables.

Boneless Lamb Shoulder

Monday, July 22nd, 2019
Roast

Remove the lamb from the fridge about an hour before cooking.

Boneless shoulder lends itself well to being stuffed with a fruity stuffing packed with fresh herbs and rolled and tied with string. Preheat oven to 200 C. Add meat to oven and reduce temperature to 150 C.  Roast for 2 – 2 ½ hours.

Remove from the oven, put on a warm plate and allow to rest for 20 minutes before carving.

Rack of Lamb (Denuded)

Monday, July 22nd, 2019
BBQ / Roast

Preheat oven and tray to 200˚C. Season lamb with salt and pepper. Sear lamb on both sides in a hot fry pan to seal in the juices, and then roast in oven for 12 minutes.

Remove to warm plate, cover and rest for 8 -10 minutes.

Note – Trim any fat from the lamb rack and carefully remove the silver skin with a very sharp knife.  Cutting off the silver skin (pearly white layer) prevents it puckering up during the cooking process.

Lamb Fore Shanks

Monday, July 22nd, 2019
Roast

Brush with oil, season generously with salt and pepper and roast at 150 C for a couple of hours.

 

Slow Cooker

Dust with flour, brown in a hot fry pan, put in slow cooker with stock (allow 1C stock per 1kg meat) and cook as per slow cooker recipe / instructions.

Square Cut Lamb Shoulder

Monday, July 22nd, 2019
Roast

For a slow roasted shoulder that falls off the bone, use a sharp chef’s knife to make 6-9 small but deep cuts in the lamb, through to the bone. Sit in a shallow-sided baking dish. Massage oil and seasoning into the cuts. Cover loosely with foil. Roast in the preheated oven for 2½-3 hours (or until the meat begins to fall from the bone), removing the foil in the last 30 minutes of cooking time. Remove from the oven and allow to sit covered for 20 minutes, reserving the juices. Carve the lamb into chunky pieces, place on a serving plate with your choice sides and drizzle over the reserved juices.

 

Slow Cook

Season the lamb shoulder with salt and pepper and brown all over in a large frypan. Transfer to your slowcooker.  Add browned, cut up vegetables for flavour and a small amount of liquid or stock.  Cook as per slow cooker recipe / instructions.