Probably The Most Complete [roast Leg of Lamb] Fresh and Juicy Guide/comparison of Various Temperature and Time

Name: Probably The Most Complete [roast Leg of Lamb] Fresh and Juicy Guide/comparison of Various Temperature and Time
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces (500g each) Lamb shank; 1 piece (about 1500g) Or choose lamb thighs with skin; 2 tsp salt; 1 tsp Black pepper; 1 tsp Cumin powder; 1 tsp (or half a head of fresh garlic) Dried garlic; 1 tbsp olive oil; 1 tsp Rosemary; A handful (or 1 tablespoon of chopped dried basil) Fresh basil

by Jumping Kitchen Sophie

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

I have cooked lamb shank with the recipe before, and I was honestly disappointed. It was either too old or too burnt. I shortened the time and often didn’t cook it before returning to the oven...(°_°)

In the final analysis, the three major determinants of the deliciousness of barbecued meat are the quality of the fresh meat, the oven temperature and the roasting time. The maximum ambient temperature of the oven is much lower than the direct fire temperature of the stove, so the meat roasted at a low temperature for a long time will be crispier than the meat stewed on the direct fire and retain the gravy inherent in the meat.

I have made countless roast leg of lamb, roasted hooves, roasted veal, roasted different vegetables, summed up my own experience and the suggestions of western cooks, and now roast meats of different thicknesses are ready to cook (＾ω＾) This article explains the different effects of roasting lamb leg meat under different temperatures and different times, so that you can choose different roasting methods according to your favorite taste.

The picture uses lamb shank, which is my favorite part. It is pure lean meat but very tender. You can also choose lamb thighs with skin. The steps will explain the different weight and volume of meat, and what temperature and time are more suitable for roasting.

Roasted meat is actually very healthy. While removing the fat, it also adds an unparalleled "scorched aroma" to the meat (not the meat has to be roasted until it is charred), which is a flavor that stew does not have. Learn this theory, you can infer all kinds of meat (except grilled steak, steak needs to be fried at high temperature, which will be discussed later), barbecue will definitely become a good dish for New Year dishes and family banquets! (∩_∩)

The tips summarize the effects of baking at various temperatures and times mentioned in the steps, I hope everyone finds it useful ↖(^ω^)↗

Ingredients

2 pieces (500g each) Lamb Shank
1 piece (about 1500g) Or Choose Lamb Thighs With Skin
2 tsp Salt
1 tsp Black Pepper
1 tsp Cumin Powder
1 tsp (or half a head of fresh garlic) Dried Garlic
1 tbsp Olive Oil
1 tsp Rosemary
A handful (or 1 tablespoon of chopped dried basil) Fresh Basil

Probably The Most Complete [roast Leg of Lamb] Fresh and Juicy Guide/comparison of Various Temperature and Time

1. Wash the leg of lamb, soak up the moisture with kitchen paper.

Probably The Most Complete [roast Leg of Lamb] Fresh and Juicy Guide/comparison of Various Temperature and Time recipe

2. Sprinkle salt and pepper, evenly spread on the front and back. Use a knife to make a few cuts on the front and back of the thick meat area, and then massage each part of the leg of the lamb with your hands for a few minutes to help the lamb relax and make the seasoning more delicious.

3. Sprinkle with dried garlic, cumin powder, and other flavor-enhancing options, such as basil and rosemary. Just like before, massage the front and back for a few minutes.

4. Massage the seasoning into the cut area. The massaged meat is dry and sticky with seasoning.

5. Wrap tightly in plastic wrap, refrigerate overnight, and let the seasoning be fully immersed in the inner layer of meat. To eat delicious barbecue, you need to wait patiently ╮(╯▽╰)╭

6. The next day, take out the leg of lamb, remove the plastic wrap and apply olive oil on the surface. At the same time, turn on the oven to preheat at 190 degrees for 20 minutes to make the oven environment reach the ideal temperature. Prepare the vegetables, wash and cut into pieces.

7. Onions and garlic are laid on the bottom layer. Leave the other vegetables alone. The following are the highlights of the full text, please read carefully (o^^o)

8. Pour some hot water into the roasting pan to help increase the steam so that the lamb shanks will not be too dry and the onions will not be burnt. Put the leg of lamb on a rack, so that the dripping oil mixed with the cooked onion is suitable for the final dipping sauce.

9. [Option 1:] If you like to eat meat that is completely crispy, insert the meat and separate it. In this step, you can wrap the leg of lamb together with onion and garlic in tin foil and bake it at 160 degrees for 2.5 hours. Roast leg of lamb that is crispy and juicy at the same time.
If you buy a lamb thigh of about 1500 grams, wrapped in tin foil at 160 degrees for 3.5 hours, the effect is the same.

10. [Option 2:] If you like a firmer skin and a softer inner leg of lamb, such a lamb shank of 500 grams, roasted at 180 degrees for 45 minutes is basically 5 minutes of ripeness, 55 minutes is 7 minutes of ripeness, and 65 minutes is full. Cooked. Roast two 500g shanks with the same temperature and time.
If it is about 1500 grams of lamb thigh with skin, roasting at 180 degrees for 60 minutes is almost 5 minutes, 70 minutes is 7 minutes, and 80 minutes is basically fully cooked.

11. If there is a needle thermometer, it will be more convenient to confirm the maturity of the meat. The thermometer is inserted into the thickest part of the meat, the medium-ripe is 61 degrees, the half-ripe is 68 degrees, and the full-cooked is basically 72 degrees or more. But I don't recommend eating fully cooked.
The recipe used 500 grams of whole lean lamb shank. When it was roasted for 45 minutes, I took it out and inserted the thermometer as shown in the picture above. It was 68 degrees.

12. If you like half-cooked, you can take out the leg of lamb at this step, cover the surface with tin foil, and keep it warm for 15 minutes to let the lamb adapt to room temperature and the meat will slowly relax.

13. Cut open is not bloodshot, but the internal tissue is extremely tender pink half-cooked tender meat.

14. You can add 10 minutes if you like to cook a little more. This is 7 minutes cooked for 55 minutes, which is my favorite degree of cookedness.

15. Cut thin slices, you can see the same tenderness.

16. This is the internal tissue that is fully cooked after 65 minutes of baking, and it is also very tender.

17. Let's talk about the sauce: smash the onion and garlic just now and add your favorite soft cheese together. You can eat it with the lamb, or you can smash it and pour it on the lamb. Or you can eat it without making the sauce.

18. Let’s talk about roasted vegetables: basic potatoes/sweet potatoes/pumpkins/carrots, roasted 25-30 will be fully cooked, asparagus/eggplant/broccoli/cauliflower will be fully cooked in 20 minutes. Only root vegetables are suitable for roasting, not green leafy vegetables.

19. But vegetables are relatively dry, and they are very easy to burn directly when roasted. Be sure to mix well with enough olive oil, sprinkle with salt and black pepper, and choose the roasting time according to the type of your vegetables. I used three porcelain spoons for these vegetables.

20. You can put the vegetables under the leg of lamb and roast them together, and the vegetables can absorb more of the gravy. (∩_∩)

21. But I personally think that only potatoes and sweet potatoes are delicious when roasted. Asparagus, broccoli, etc. are still fried to eat more tender and juicy~~~ If you are lazy sometimes, one-pot roast is okay.\(//∇ //)\

22. This is the fully cooked tender lamb that my boss likes~

23. This is half-ripe, which I like, go ahead and start.

24. The tips summarize the effects of baking at various temperatures and times mentioned in the steps, thank you for watching, I hope you like \(//∇//)\.

Tips:
1. The leg of lamb must be marinated overnight before it tastes good. No matter how urgent it is, wait for more than 4 hours, otherwise the meat inside will not taste.

2. If you like to eat the meat that is completely crispy, and the meat is separated after inserting it, you can wrap the leg of lamb in tin foil and bake it at 160 degrees for 2.5-3 hours. When opened, it will be completely crispy and there is a lot of juice at the same time. Roast leg of lamb.

3. If you like the skin to be firmer and dry, lamb shanks with soft inside, 500g lamb shanks, roasted at 180 degrees for 45 minutes is basically 5 minutes, 55 minutes is 7 minutes, and 65 minutes is fully cooked. Roast two 500g shanks with the same temperature and time.
If it is about 1500 grams of lamb thigh with skin, roasting at 180 degrees for 60 minutes is almost 5 minutes, 70 minutes is 7 minutes, and 80 minutes is basically fully cooked.

4. If there is no needle thermometer, it is recommended to bake for 45-50 minutes first, cut open to see if it is the ripeness you want, and then continue to bake for 15 minutes to increase the ripeness.

5. Don't put the vegetables too early. Generally, the vegetables will be cooked in 20-30 minutes. You can arrange the time to put the vegetables according to the time of the barbecue. Vegetables must be smeared with enough rapeseed for roasting.