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23 Apr 19
00:04
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29 Aug 06
Have a 1.5kg leg ,how long in the oven? I ,don't have a meat thermo (left it at one of the families houses at chrimbo ) ,is 20 mins per pound the way to go ? It's a bit bigger than I normally cook ,like it just nice ,tad red close to bone but don't want to kill anyone .cheers
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2hr from cold oven (tight fckr),turned it up to 200c for a bit but mostly cooked at 150 ,turned it up again to 200 and turned off on the 2hr mark and left in for another 20 .job done ,just had a warm lamb sandwich and it's sulubrious .Been in the freezer for a while and was supposed to be for dinner yesterday ,now lamb and chips ,lamb rolls ect for the week .Am sure meat that has been frozen is better than fresh ,and cooks better .Looked on tinternet and was loads of conflicting info ,just trust your own judgement ,or winging it as the experts say .
1.5kg is a small leg, is it a half leg? If it's the lower end it'll cook slightly quicker than the top end. generally 25 mins a lb and 30 mins for luck. Oven at 180, gas 5.
Hot oven, btw.
I always cook mine with a couple of handfuls of rice (raw rinsed - long grain, NOT easy cook) against it, potatoes all round and put some water (1/2 inchish in the bottom of the tray) for the rice to absorb along with the lamb's juices.
After 40 mins or so, lift meat up with a couple of forks, so the juices pour over the rice. Then loosely cover the rice with some foil for the rest of the cook.
Take the Lamb out when time's up and cover with foil or clean tea towel on a plate, leave it to rest for about 15-20 mins before carving. Rice and roasties back in the oven til then.
5 mins to go, chuck a couple of Yorkshires in the oven and put some frozen green beans into a small pan of salted boiling water.
Carve meat, dish everything else up, add some gravy. nice easy roast with a difference.
Leftovers... cut into cubes bottom of deep baking dish, a little minted gravy covering them. A tin of baked beans. Mashed potatoes.
All in the oven for half an hour. Simple shepherds pie
(not unlike the corned beef and beans and rice meal)
Hot oven, btw.
I always cook mine with a couple of handfuls of rice (raw rinsed - long grain, NOT easy cook) against it, potatoes all round and put some water (1/2 inchish in the bottom of the tray) for the rice to absorb along with the lamb's juices.
After 40 mins or so, lift meat up with a couple of forks, so the juices pour over the rice. Then loosely cover the rice with some foil for the rest of the cook.
Take the Lamb out when time's up and cover with foil or clean tea towel on a plate, leave it to rest for about 15-20 mins before carving. Rice and roasties back in the oven til then.
5 mins to go, chuck a couple of Yorkshires in the oven and put some frozen green beans into a small pan of salted boiling water.
Carve meat, dish everything else up, add some gravy. nice easy roast with a difference.
Leftovers... cut into cubes bottom of deep baking dish, a little minted gravy covering them. A tin of baked beans. Mashed potatoes.
All in the oven for half an hour. Simple shepherds pie
(not unlike the corned beef and beans and rice meal)
Did you rustle 53 study ....1.5kg a half leg ,kind of depressed me now ,biggest leg o lamb I’ve ever seen 
Was bought many months ago ,had some supermarket vouchers and needed to get the spend up ,maybe early season ,was very lean on fat ,poured the juices into a container and fat content tiny ,Very succulent meat .Was UK produce .
Make several incisions into the leg and put a clove of garlic into each one along with a sprig of rosemary.
Well it's not a dwarf leg, but Average whole legs are 2kg plus, I thought.
Leg is not a particularly fatty meat, shoulder is!
It doesn't cook the potatoes as well as other meats, but I still always roast mine in the same tray as the meat.
Another good leftover meal is stew. It's as good with cooked meat as raw, except bone-in, that always adds flavour.
cut up loads of veggies, (an Onion, a leek, a turnip, a carrot, little bit of swede, etc) I always cut mine very small - don't like veg much and it's easier to eat.
put in a lot of water in big pan, add some mixed herbs, celery salt, Worcester sauce, stock cube.
boil for a few mins, then medium simmer, after 1/2 an hour add a big handful of barley.
another 20 mins add (cut-up ready to boil) potatoes. Bring to boil briefly. reduce to simmer. Chuck in cubed meat from leftover roast lamb.
when potatoes are cooked (fork goes in very easily). Turn it off and dish up in big bowls. Stew is trial and error, if too weak, let it reduce before adding barley, potatoes and meat. If too strong, add a little water.
Leg is not a particularly fatty meat, shoulder is!
It doesn't cook the potatoes as well as other meats, but I still always roast mine in the same tray as the meat.
Another good leftover meal is stew. It's as good with cooked meat as raw, except bone-in, that always adds flavour.
cut up loads of veggies, (an Onion, a leek, a turnip, a carrot, little bit of swede, etc) I always cut mine very small - don't like veg much and it's easier to eat.
put in a lot of water in big pan, add some mixed herbs, celery salt, Worcester sauce, stock cube.
boil for a few mins, then medium simmer, after 1/2 an hour add a big handful of barley.
another 20 mins add (cut-up ready to boil) potatoes. Bring to boil briefly. reduce to simmer. Chuck in cubed meat from leftover roast lamb.
when potatoes are cooked (fork goes in very easily). Turn it off and dish up in big bowls. Stew is trial and error, if too weak, let it reduce before adding barley, potatoes and meat. If too strong, add a little water.
Thinking about it ,last year was the beast from the east and everything was held up ,I think I bought this leg in January ,would add up for being smaller ,also the summer was not exactly good grass growing weather ,was Northern UK lamb .
Some nice recipes study ,tbh I don’t like anything added to lamb ,thought about adding some herbs and stuff but lamb for me does not need much although when I reach for garlic etc everyone groans ,mrs just drowns everything in gravy although that’s usually to hide the burnt offering underneath 
Brown the leg off first! Make sure you cook it sealed/ covered first to keep the moisture in
My lad cooked this for us all on Easter Sunday.
https://www.bbcgoodfood.com/recipes/lamb-kleftiko
Fecking superb.
https://www.bbcgoodfood.com/recipes/lamb-kleftiko
Fecking superb.
I only ever cook Shoulder of Lamb cos it is better than Leg
. 30 minutes to the pound - First 30 mins at 230, then 180 for the remainder. Herbs/Garlic do not detract imo, I insert slivers of garlic and sprigs of fresh Rosemary here and there, and lay the joint on several sprigs of Thyme and a couple of bay leaves. All about opinions but the key thing is to remember is that spring is far to early for tasty Lamb
- Best time is June or July. Nice to see a decent Roast fred
. 30 minutes to the pound - First 30 mins at 230, then 180 for the remainder. Herbs/Garlic do not detract imo, I insert slivers of garlic and sprigs of fresh Rosemary here and there, and lay the joint on several sprigs of Thyme and a couple of bay leaves. All about opinions but the key thing is to remember is that spring is far to early for tasty Lamb - Best time is June or July. Nice to see a decent Roast fred
Get a shoulder of lamb. Slow cook for 8 hours. Unbelievable.
https://www.oversixty.com.au/lifestyle/food-wine/maggie-beer-classic-shoulder-of-lamb
https://www.oversixty.com.au/lifestyle/food-wine/maggie-beer-classic-shoulder-of-lamb
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