in the oven, on a rack, over a pan with water in the bottom. I never took that much notice of how long etc. but now I would like to know.Does anyone know of how to do this and the finer points!
sarahb5,
Dec 14, 6:24pm
Yes I do it this way - will see if I can find a link to the recipe I use which I got from Chef Google .
We just use a roasting dish with a cover and cook for about 2-3 hours depending on size at about 160-180 muttion is good long and slow, I put a little salt on it you can cut holes and add garlic, rosemary etc I never put anything in the pan but lamb you might want a little water as probably not much fat on it, I put my veges in for the last hour and a half then uncover for 15 minutes or so on very high to roast up.Enjoy
elsielaurie1,
Dec 14, 6:53pm
Thank you.a bit fancier than my Mum would have done, but the basics are the same.Happy Christmas.
sarahb5,
Dec 14, 9:12pm
Yep and the water makes a great base for your gravy - it's definitely worth the long slow roasting - delicious succulent meat with loads of flavour.
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