Always best to bring the meat to room temperature before cooking
- Pre heat the oven
- Now season the meat with Salt, Pepper, and Herbs
- Always place fat side up in the oven or down on a Barbecue to crisp the fat
- After the Lamb has been cooking for about the right time, or is looking cooked, check the internal temperature with a meat thermometer and for a pot roast over 70°c
- For this piece of meat we recommend Roasting or Pot Roasting
Preheat oven at 230°c 450°F gas mark 8 for the first 10 mins Reduce to 170°c 325°F gas mark 3 for approx 2 hrs
Always rest meat after cooking for 20 mins
Stewing and Pot Roasting
Brown meat in a pan, add root vegetables (Celery, Onions, Carrots, etc.)
Then add Stock, Red Wine, Herbs, Bay Leaves and cover.
Cook slowly on the hob on a low heat until tender
Just before serving thicken with Flour or Corn Flour.
Stews are always better next day reheated.