Boneless leg of lamb (Rollbraten)

So, i bought this lamm rollbraten in a bid to actually make myself some proper food for a change and i have a question.

Does the fact that it has no actual legbone in it make a diff to cooking time and/or practice?

I'm guessing that i slash the skin a bit, rub in some oil, salt, garlic and thyme and bang the bugger in the oven at 180 for about 30 mins per half kilo + 30mins. ( It's about 1.1 kg, so was guessing around 1 1/2 hours for this joint. )

Probably looks like a dumb question to most of you but don riina i ain't.

Thought of tying it and putting stuffing in the middle?

for lamb, the cooking time is usually 25 min for every 500g at 200°C

Sorry, i should say it's already in a kind of mesh net thingie.

Try rosemary instead of time and stick it in about 250ml of good red wine

Pesky habit of Freudian slips - I did meant thyme

Thanks guys

but still a bit worried about only 50 mins to cook a joint

Lamb and Apricot Roast

1.5kg Shoulder of lamb (boned)
30g Butter
1 Small onion (chopped)
80g Bread crumbs
½ teaspoon Thyme
60g Dried apricots (chopped)
1 Egg
1 tablespoon Melted butter

Melt butter in pan. Fry onion for 5 minutes. Add bread crumbs, thyme, salt & pepper, apricots, egg and butter. Mix well. Spread stuffing inside meat and cook in centre of oven for 2 hours.

> So, i bought this lamm rollbraten in a bid to actually make myself some proper food for a change and i have a question.
Good on you mate.

> Does the fact that it has no actual legbone in it make a diff to cooking time and/or practice ?
A bit, but not much.

> I'm guessing that i slash the skin a bit, rub in some oil, salt, garlic and thyme
Oil salt, garlic and ROSEMARY. Thyme is too delicate. You could also shop up some mint leaves and jam 'em inside if you're feeling extra adventurous.

> and bang the bugger in the oven at 180 for about 30 mins per half kilo + 30mins.
About that. You could do 130° but it'll need around an hour, hour-and-a-quarter per pound plus 45-60mins. The most tender meat I've ever cooked has been done for hours at low temps -- between 65° and 115°C. Takes a fucking day to do a roast (or 3 1/2 hours for a veal chop) but worth it.

> Probably looks like a dumb question to most of you but don riina i ain't.
And be thankful for that unless you're desperate to be a sort-of non-Scottish Ramsay who sits at a computer all day and who thinks there's any real difference between a chiffonade and a fine chop when it comes to parsley.

Lamb's one of the tougher meats to cook; it gets stringy, dry and hard very easily and the strong flavour makes seasoning and sauces a lot more work.

Hence the rosemary.

woof.

Can I come and supervise if I bring my mousse au chocolat?

A chiffonade is nothing like a "fine chop" as you so eloquently put it, and who the fuck would make a chiffonade of parsley of all things? Clearly the kinda guy that sits at a computer all day, desperate to be a non-English Don Riina. Run along and puree your bloody watercress, cock-knocker. Then go and learn things.

I do an excellent mousse au chocolat. Just eggs, good chocolate & a tiny drop of rum. Whirl of real (not from a can) whipped cream on to with chocolate curls...

What's wrong Dave?

Has the Kebap van Moved or what?