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Lamb gone in too early?? Help!

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  • 31-12-2009 1:52pm
    #1
    remwhite
    Registered Users Posts: 93 ✭✭


    Hi guys,

    Need your help.

    First time to post in this section.

    Cooking for friends who are expecting to dine at around 4. Came in to discover that my mam had(without seasoning or searing) thrown the lamb, that I spent €35 on, into the oven at 11 o' frickin clock.

    I have pulled it, scored it and seasoned it now(after it had been in 40 mins!) and have it resting. How should I approach it's reintroduction to the oven?

    Also it's a fairly large piece(2.9kg) so I'm guessing it's not THAT far gone.

    Thanks.


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    #2
    Bugnug
    Banned (with Prison Access) Posts: 602 ✭✭✭Bugnug


    remwhite wrote: »
    Hi guys,

    Need your help.

    First time to post in this section.

    Cooking for friends who are expecting to dine at around 4. Came in to discover that my mam had(without seasoning or searing) thrown the lamb, that I spent €35 on, into the oven at 11 o' frickin clock.

    I have pulled it, scored it and seasoned it now(after it had been in 40 mins!) and have it resting. How should I approach it's reintroduction to the oven?

    Also it's a fairly large piece(2.9kg) so I'm guessing it's not THAT far gone.

    Thanks.

    Is it a shoulder or a leg, does it still have the bone in?


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    #3
    remwhite
    Registered Users Posts: 93 ✭✭remwhite


    Bugnug wrote: »
    Is it a shoulder or a leg, does it still have the bone in?

    Large leg. Bone in.


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    #4
    Bugnug
    Banned (with Prison Access) Posts: 602 ✭✭✭Bugnug


    remwhite wrote: »
    Large leg. Bone in.

    Depending on how you like your meat cooked I would season it well with salt, throw it on a bed of rosemary (if you have it) and some cloves of garlic. Drizzle well with olive oil and put it back in for another 40 mins at 180. See how that goes?


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    #5
    HelloJellyFish
    Closed Accounts Posts: 97 ✭✭HelloJellyFish


    ....also cover it with a lid or tinfoil.


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    #6
    Bugnug
    Banned (with Prison Access) Posts: 602 ✭✭✭Bugnug


    HelloJellyFish wrote: »
    ....also cover it with a lid or tinfoil.

    Yes


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    #7
    remwhite
    Registered Users Posts: 93 ✭✭remwhite


    Thanks for the help.

    Have done both of the above but my primary concern is the timing. The lamb will have been out for over an hour by the time I put it back in the oven. If it is back at room temperature then it will take the same time for the heat to penetrate to the centre of the meat. I'm thinking the outside will have burnt before the inside is cooked.......


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    #8
    Bugnug
    Banned (with Prison Access) Posts: 602 ✭✭✭Bugnug


    remwhite wrote: »
    Thanks for the help.

    Have done both of the above but my primary concern is the timing. The lamb will have been out for over an hour by the time I put it back in the oven. If it is back at room temperature then it will take the same time for the heat to penetrate to the centre of the meat. I'm thinking the outside will have burnt before the inside is cooked.......

    Once it is well covered it wont burn. Just keep an eye on it. Put it in now as roasted meat always tastes better when it has been left to sit for a while after it has been cooked. Then you can re heat when your guests arrive.


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    #9
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    My mother would be sever risk of a black eye if she did that to me...


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