I have decided to do some mutton for tomorrow and wanted to cook it slow overnight. I was planning on sticking it in the oven and thought I would see if anyone here has any suggestions or tricks for making it tasty!
Hi, FranyaBlue-I really don't know much about lamb, but my mother used to low simmer it overnight in a dry white wine with tons of seasoning. I'm sure there was something else beside the wine in there, perhaps a broth or even water. All the best...can I come over?
what cut of lamb? i usually soak the lamb in tomato, onion & juniper berry overnight to draw out the bitter (if mutton). try salt-pepper-cumin-dry mustard rub- for like an hour on the lamb, then grill it medium medium-rare.
Do you really think she is going to have time to gather all of that up in a few hours? Plus, you was late on the hub that explained all of this in a more elaborate fashion. Hmm, there ya go, make a hub on the best way to cook lamb.
Besides, my idea was cheaper & quicker, and I'm also biased towards Worcestershire sauce since it has marinated me many a good steak!
But seriously, if you have the time, Franya: The hubber "Twenty One Days" is a professional chef and knows what he is talking about. I was just giving you a quick fix for a hasty culinary quagmire.
Well thanks to the both of you. Even if I don't use your suggestions tonight I still have plenty of lamb to be cooked up! and I do like cooking so I will give them a try. Definitely the worcestershire sauce one, cheaper is better now that I'm a full time student again.
Worcester source is very good. Alternatively,you can mix honey with mustard and paint it all over the joint before cooking it. Even better, if you have some rosemary, cut small incisions under the skin of the joint and stuff sprigs of the rosemary into the skin. This combination will make a delicious joint. The honey will go quite black by the time you are ready to serve it, don't worry it will taste great. And don't forget to rest the meat for at least 15 minutes before carving it. I'm having a leg of lamb tomorrow myself and will be cooking it this way; yummy!