A higher yielding carcass than conventional prime lamb breeds, the meet is tasty and tender and highly desirable for the restaurant trade as the higher yield is made up of the more valuable cuts.
Tie the Roast
De-boned roasting pieces will hold their shape better during cooking if they're tied up with some kitchen string. Tying meat is also a helpful way to keep stuffing's or flavourings in place.
You've probably tied a roast using individual knots. But did you know there's a way to secure your roast with one continuous knot? It's called a chain hitch, and it comes in handy for dishes like Stuffed Leg of Lamb. First, cut a 1.5m length of kitchen string.
1. With one end of the string, wrap a loop around the roast at the left end and tie a knot. Hold the string tautly above the knot with your left hand. Use your right hand to bring the long end of the string away from you and around and under the roast.
2. Slip the string under the part held taut with your fingers; pull gently. you've just made one link in the chain.
Repeat step 2, spacing the ties about 5 cm apart, until the roast is completely tied.
4. Knot the string at the other end of the roast. Adjust the hitches as needed so that they're evenly spaced.
Lamb mini-roast with grain mustard crust
A lamb roast on a weeknight? This recipe is so easy, there's no reason why you couldn't have it for dinner tonight.
Preparation Time - 8 Minutes
Cooking Time - 40 Minutes
Ingredients (Serves 4)
2 x 300g lamb mini-roasts
2 cloves garlic, sliced
1 & a half Tblsp wholegrain mustard
Oilive Oil spray
Salt & cracked black pepper
1. Preheat oven to 200C degrees. Using a small sharp knife, make several deep incisions into the lamb & press a slice of garlic into each slit. Tie securely with kitchen string and spray with oil spray. sprinkle with salt & pepper.
2. Place lamb on a greased wire rack over a baking dish. Add enough hot water to baking dish until half full.
3. Cook lamb for 25 minutes. Remove from oven and spread with mustard. Return to oven and cook for a further 20 minutes.
4. Rest lamb for 5 minutes before slicing and serving with steamed or baked vegetables.
Preparing a Roast
Mix together a simple Oil & Herb mixture using a good Olive Oil & your favourite blend of herbs. (Rosemary is always a winner with lamb)
Pour half the oil mixture over the meat & rub into the lamb.
Cooking a Roast
1. Preheat oven to 220°C. Use a small sharp knife to make 16 1cm-deep slits in the lamb. Use your fingers to press a slice of garlic and a sprig of rosemary into each slit. Place the lamb in a large ovenproof and flameproof roasting pan, and brush all over with oil. Season well with pepper. Roast the lamb in preheated oven for 15 minutes.
2. Reduce oven temperature to 180°C. Meanwhile, place the potatoes, 1 1/2 tbs oil, salt and pepper in a large bowl. Toss well to combine. Place the pumpkin, remaining oil, salt and pepper in a separate bowl and toss to combine.
3. Remove the lamb from the oven and arrange the potatoes around the edges of the pan. Roast for 40 minutes and then arrange the pumpkin around the lamb, and roast for a further 50 minutes (this will give you a well-done cooked leg of lamb). Carefully transfer the lamb to a carving plate or shallow tray, cover loosely with foil and set aside to rest. Increase oven temperature to 230°C. Transfer the vegetables to a large roasting pan lined with non-stick baking paper. Return the vegetables to the oven to continue roasting while making the gravy.
4. Place the roasting pan over medium heat. Add the flour and cook for 1 minute, using a flat-bottomed wooden spoon to scrape the base of the pan to dislodge any bits that have cooked onto it. Gradually stir in the stock until well combined. Increase heat to high and bring to the boil, stirring occasionally. Reduce heat to medium-high and boil, uncovered, stirring occasionally for 4-5 minutes or until the sauce thickens and reduces by about half.
5. Serve the lamb with the roast vegetables, gravy and steamed green beans.
Carving a Roast
Use a straight-edged (flat-bladed) carving knife, not serrated. Always carve across the grain to ensure slices are tender, and make sure you let the meat rest before carving. This will ensure it retains its juices, making carving easier and the meat softer.