i want to surprise my girlfreind and brought a 4.78kg boneless lamb shoulder but it doesn, say how to cook it?

Answer 1

pre heat oven to 180 centigrade.

Slice some cloves of garlic really thin like little matchsticks, stab the meat all over to a depth of about 3 centimetres (1 inch) pushing a slither of garlic in each slit.

When the oven is up to heat, place leg in metal tray, (a meat rack would be a bonus)

This is a BIG piece of meat (so pray the lady you want to impress is a serious carnivore)

Cook for 45 minutes per kilo plus 20 minutes.

When the meat is in, heave a sigh of relief and have a glass on wine.

Peel potatoes, say 1 large for her 2 for you.

Cut these into reasonable sizes say 3*3 centimetres (look this is not rocket science so 'about')

Slice up a quarter of a pumpkin sizes the same.

Now comes the maths about 1 hour before the meat is due to be ready place half the potatoes in the pan, basting each one with fat from the meat as you do so, the same with half a pumpkin.

25 mins before meat is ready put remainder of pots in boiling water with salt to taste.

Now comes the hard bit.

In the warming tray of the oven place 2 dinner plate and 2 serving plates, if you havent got them place 4 dining plates.

Take out the meat, try a slice through the middle, the centre should be almost red surrounded by pink with cooked meat on outside.


Take it out of pan and put to one side to 'rest'

Drain boiling potatoes (having made sure they are ready), retain a cupful of water.

Put the meat pan on a low heat and add to juices of meat a desert spoonful full of flour, mix in viguorously with the back of a fork as it cooks, when there are no more lumps add some of the potato water, and if you feel like it a glass of red wine and/or gravy browning.

Now slice the meat, and serve with mint sauce, roast potato roast pumpkin gravy and red wine.

Be prepared to eat cold lamb sandwiches for a week.

Answer 2

Stuffed Roasted Lamb Shoulder

This is a recipe I have made on so many occasions for the family. It all goes, everyone loves it!

Wash the meat well , pat dry a little with paper towels to get rid of excess water.

Peel several cloves of garlic and cut these in half ( long way). Make slits with a sharp knife in the meat here and there and insert the garlic gloves. Not too many.

Chop some onions very finely and a chop a bunch of herbs and add a little pepper and salt to these and mix in a bowl.

Place lamb on a long plate and rub Lamb with a little black pepper and salt and then rub Worchestershire sauce all over.

In the centre where the bone was removed- fill with herb filling. Roll and fold over and ends too , tie with string ( made for meat or chicken).

Place in non stick baking tray , fat side down ( if there is no fat on it add half a tablespoon of butter. Let this side get brown, then turn over and brown ( golden colour) the other- after both sides are done. Pour some warm water ( prepare earlier) over the meat gently till it is almost half way up the meat.

Put in oven -medium heat at last level of oven. (Warm oven five minutes before putting meat inside)

Once it start to simmer, every few minutes baste it by pouring a big spoon of the stock from its pan over the meat. And turn it over after 30 mins or so.

It will take about 1 and a 1/2 hrs. depending on meat-. It is importent to keep basting as this is the part that makes it very succulent and tasty.

There should just be a little bit of stock left at the end of cooking time.

NOTE: If you want to remove some stock for gravy you can- just add a little extra water at beginning.

When done, take meat out and place on serving platter- remove string gently-cut with sissors makes it easier to remove, and cut about three slices - let them over lap a little ( cut rest at table), pour a little of the juices in pan over it . Serves with sprouts and any other side dishes like roast potatoes etc.

Options: If you don't like onions just have the parsley or stuffing or any kind.

Answer 3

I am not suprised. The shoulder is no longer attached to any brain tissue.

Look up bbc.co.uk/food. Go to main ingredients. Put boneless leg of lamb and see what alternatives to try. Enjoy your meal!!

Are you going to propose on bended knee? If she says yes, let us know and share in your joy!!!

Happy Christmas

Answer 4

If you've never cooked a roast before buy some roast-a-bags from the supermarket, follow instructions on the pack and the cooking instructions on your other answers. The good thing about roast-a-bags is that they don't shrink the meat, it keeps nice and moist, and it doesn't really matter too much about the timing. Good luck.

Answer 5

pre-heat oven to gas mark 5
place lamb in roasting tray
sprinkle some salt & pepperover it a bit of rosemary
put a small amount of oil overit
cover in foil & put in centre of oven for two hours & 20 mins

Answer 6

there should be a thing in your kitchen with a door on it,if you switch it on and shove it in there for a while,that should do.oh,hold on a minute,that's the fridge.f*ck it,so that's why i'm always getting food poisoning.

Answer 7

There is a thing in the kitchen that you turn on and it warms up, open the door and put it in.

Answer 8

aww thats kinda cute.sorry im hopeless at cooking too.

Answer 9

search the web cause i dont know either