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#1 Tue 29 Sep 09 9:55am
jjkilpatrick
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Slow Roast Shoulder of Lamb
Hi Guys,
Hope all of you are well.
I was wondering if it was possible to pre-cook a shoulder of lamb for say 2 hours and then finish it off later in the day for another 1-2 hours. I'm only saying this as by the time I get home from work I wouldnt be able to eat until 10pm
Thanks
J
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#2 Tue 29 Sep 09 10:05am
The White Rabbit
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Re: Slow Roast Shoulder of Lamb
I don't think that would work. I'd say cook it the whole way before and then just reheat the portion you want to eat.
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#3 Tue 29 Sep 09 10:20am
jjkilpatrick
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Re: Slow Roast Shoulder of Lamb
I guessed I'd have to do it at once. Might see if I can put the cooker on a timer :-)
Thanks for the advice
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#4 Tue 29 Sep 09 11:36am
koukouvagia
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Re: Slow Roast Shoulder of Lamb
I've often heard of slow roasting or braising a day in advance and then reheating the next day to serve.
What is the best way to reheat a roast?
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#5 Tue 29 Sep 09 11:40am
The White Rabbit
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Re: Slow Roast Shoulder of Lamb
In the oven, but microwaves do well if you are only heating a serve and don't do it on full power.
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#6 Tue 29 Sep 09 1:14pm
jjkilpatrick
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Re: Slow Roast Shoulder of Lamb
I don't think its going to taste near as good as just bringing it out the over. So I'm going to put a timer on the wall and it should be just right for me to put on the veg when I get in from work. AHHH can't wait :-)
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#7 Wed 30 Sep 09 7:14am
The White Rabbit
- From Sydney, Australia
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Re: Slow Roast Shoulder of Lamb
If it's the jamie recipe I am thinking of which has wine and tinned tomatoes in it then it's going to taste better after sitting in the fridge for half a day or more.
Good luck.
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#8 Wed 30 Sep 09 7:18am
MarielH
Occupation Retired youngster but keeping busy!!
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Re: Slow Roast Shoulder of Lamb
Not the slow cooked shoulder recipe I was thinking about which has capers in the sauce - absolutely delicious but think it would have to be done in one go.
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#9 Sun 04 Oct 09 6:33pm
1anarchopagan
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Re: Slow Roast Shoulder of Lamb
What you can do is blast the roast at a high temp to get a nice crust and kill any bacteria on the surface, for a half-hour or 45 minutes, then knock the temp down close to the internal temp you are shooting for and leave it in the oven for the day. Check the internal temperature of the meat when you get home and turn up the temp again if needed for the last half-hour.
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#10 Sun 04 Oct 09 8:40pm
The White Rabbit
- From Sydney, Australia
- Member since Tue 22 Jun 04
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Re: Slow Roast Shoulder of Lamb
A piece of meat isn't a sealed unit, I should think that you'd need to keep the temp about 65C to prevent bacteria forming in large numbers. I wouldn't drop the oven temp below 120C or so when cooking it....also wouldn't leave my oven on all day unless I was home.
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