Roast lamb

I suppose if it's really undercooked you could just shove it back in for a bit longer but might have to time your veg on a 'just in case it's not ready' basis.

I usually judge it by the colour of the juices that come out when you rest it. Putting it on a white plate helps.

I've got a meat probe with a readout telling you whether it's rare medium or well done. I use that. 46 minutes at 180°c sounds to me like the lamb would be very pink indeed. I would want to cook it for at least 1hr. 15mins. if not longer.

I don't like under cooked lamb, much rather have it falling off the bone than the amount of "pink" that you see so much these days.
I would cook it longer and higher temp than that recipe (and leave out the wine), time depending on size but 25 mins per pound plus a bit.

I don't see how it could be cooked even to pink at 46 minutes. I like it a bit pink, but that would be almost raw.
I also find that as I get older rare meat does not agree with me. Does anyone else find this?

I remember when DS came back from a French exchange trip - he said the school dinners would have been wonderful except for the fact that the lamb was almost raw. That put him off.
He always slow roasts lamb.

ps I don't even think the veg would be cooked through, annsixty especially if onion is added. I would cook lamb shanks for longer than that too.

Annsixty, I have no advice on how to cook the joint (my cooking skills are non existent) just a tip for if it does go wrong. Many times on here there have been tips on what to do with a frozen leg of lamb. Don’t throw it away, let it cool down, bag it up with a prominent “danger, do not eat” sticker and bung it back in the freezer. There you have it, a frozen leg of lamb for use when needed.

A lot of us know just what to do with it Alima we just haven't had the courage yet?

Alima

I cook a leg of lamb for about 2 hrs I don't like the flesh pink. I couldn't eat it that rare raw, I don't like rare beef either

Oooh my favourite roast but still slow cook and a teeny bit pink is ok but not necessarily the case as if slow enough it's cooked through, as long as good gravy and onion sauce it's the best

My onion sauce is the best in the world according to my family?

I have never tried onion sauce with it, sounds lovely.

We always have mint sauce (fresh mint with a tiny bit of sugar and cider vinegar).

I have a probe type thingy too.

We have redcurrant jelly with grated orange ring and chopped mint leaves. It's a Delia recipe!

I don't think it would be anywhere near cooked at that temperature and I like my lamb pink. I do 20 minutes to the pound on 200°. Do you roast it with the wine around it or add it afterwards?

I don't know how to cut and paste ( oh the shame) but the recipe is in today's DT and if you google it is Roast lamb with mint and peppers from Giorgio Locatelli. It may come up.

We have grated orange RIND. My beeping phone is not half a bright as it thinks it is!!

kittylester, I'm sure one doesn't boast about one's " probe type thingy" in public. , but it made me laugh.

Hmm. Bizarre recipe and would be nowhere near cooked. More like 80/90 minutes at that temperature I would say.

Excuse me for butting in but please could you post your recipe for Onion Sauce Ann?

I can't find it but I know now how to make the best Yorkshire puddings!!

I think it must be a misprint - it should have been 1 hour 46 minutes.

Write to the DT!! #Disgusted of Tunbridge Wells

I’ve never had onion sauce - i’d like the recipe too, please. That would, I think, be one very underdone leg of lamb, Ann. I like pink lamb, and very pink lamb cutlets, but I would think more like an hour and three quarters at the least. I once saw James Martin cooking a shoulder of pork and saying that 35 minutes would be enough for it to be properly cooked. I don’t know what planet some of these so called cookery experts are on!

35 minutes per lb for pork!!
Pork should never be pink.

and some of the duck which you see on these cookery competitions are positively oozing with blood and they congratulate them on 'perfectly cooked duck'