Braising leg of lamb, a question.

[seanmckinney]

I found a leg of lamb "for braising" in the freezer but if I remember correctly my mum put these things in a 'veg soup' in a casserol pot in the oven and stewed them, very nice they were but very rich the way she made it.
Can I just bung it in the oven and roast it?

I have it in the oven but it just occurred I better check. I like well cooked meat so it will have a few hours. I smeared the skin in honey, mustard powder, ground nutmeg and salt, possibly more suited to pork but what the heck and put a teaspoon or so of seasame? seed oil in the baking tray.

Ta

[sweetleaf]

If its for braising its likely to be mutton, can you add a little water to the pan and maybe put a lid on it? It may be a bit tough otherwise.

[4pygmies]

I agree with Sweetleaf - could you cover it tightly with silver foil while it's cooking - you have to keep the liquid in the meat or it'll dry out.

[seanmckinney]

it is now covered with foil and I was thinking of being dead posh and putting some beer in the tray, never any wine in the house though there may be some dusty sherry

[The witch]

I thought it was hard to get mutton these days
Did your Mum mark the pack as "lamb" Sean?
If it is lamb it will be fine roasted covered with foil - I always weigh my joints of meat and cook them accordingly, as over cooking will dry the meat out and make it tough.
BTW I never roast joints straight from the fridge - it's best to cook them once they have reached room temp.

[seanmckinney]

In 'joints' lamb was the only red meat she'd buy, she didnt like beef and pork didnt agree with them so it has to be lamb.
The meat fell off the bone so I guess it was cooked, the beer wasnt a good idea, it took away from the taste of the meat, I had 'before ' and after samples!