[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 2.14 MB, 5504x3096, _20230325_150349.jpg [View same] [iqdb] [saucenao] [google]
19088462 No.19088462 [Reply] [Original]

Got this lamb Ima cook up, real slow like.
Some of you will no doubt say the lamb is overcooked, but that is because you are faggots. Mid rare lamb leg is stringy and gross. The superior slow cooked, well done, cut with a fork, is what I will be presenting.
Enjoy

>> No.19088496
File: 2.48 MB, 5504x3096, _20230325_151731.jpg [View same] [iqdb] [saucenao] [google]
19088496

>> No.19088539
File: 2.67 MB, 5504x3096, _20230325_153521.jpg [View same] [iqdb] [saucenao] [google]
19088539

Sealed at 250c for 15mins, now begins 4 hours at 130c.

>> No.19088583

Hurry up

>> No.19088660
File: 3.00 MB, 5504x3096, _20230325_164536.jpg [View same] [iqdb] [saucenao] [google]
19088660

>> No.19088663

>>19088462
How many people does a leg serve? They are the same price as a rack at the supermercado

>> No.19088671
File: 2.31 MB, 5504x3096, _20230325_165320.jpg [View same] [iqdb] [saucenao] [google]
19088671

>> No.19088675
File: 46 KB, 500x500, lamb gyro.jpg [View same] [iqdb] [saucenao] [google]
19088675

Hang that lamb

>> No.19088679
File: 2.84 MB, 5504x3096, _20230325_165939.jpg [View same] [iqdb] [saucenao] [google]
19088679

>>19088663
Idk bro, my servings are probably 2-3 times normal and I will get 3 good feeds out of a 2kg leg

>> No.19088686
File: 2.91 MB, 5504x3096, _20230325_170229.jpg [View same] [iqdb] [saucenao] [google]
19088686

>> No.19088689

>>19088660
Wtf are those black things and why does all your produce look days old sagged out?

>> No.19088696

>>19088679
Kek , why the candy in the picture? Is that status?

>> No.19088714

>>19088679
Your mother begs you to make lamb for Christmas, there are 6 people total including yourself attending, how many legs of lamb do you prepare?

>> No.19088728

>>19088696
>why the candy in the picture? Is that status?
LOL!
>>19088714
two preferably, but one could work pretty easy.

>> No.19088733
File: 2.52 MB, 5504x3096, _20230325_172640.jpg [View same] [iqdb] [saucenao] [google]
19088733

>> No.19088750
File: 2.49 MB, 5504x3096, _20230325_174711.jpg [View same] [iqdb] [saucenao] [google]
19088750

Appetiser

>> No.19088751

>>19088728
Thank you for your estimation.

>> No.19088766
File: 2.58 MB, 5504x3096, _20230325_175528.jpg [View same] [iqdb] [saucenao] [google]
19088766

>> No.19088773

lemmie know how it is bro i saw it on special at coles too

>> No.19088775

>>19088462
Monitoring with approval so far. Lamb should be well done or medium for basically all applications. The lamb fat really needs to render and the collagens to soften for an enjoyable lamb experience.

>> No.19088798

>>19088775
>Lamb should be well done or medium for basically all applications
yeh the only exception is backstrap steak.

>> No.19088817

>>19088462
>Some of you will no doubt say the lamb is overcooked
Why would anyone say that? It's a fucking leg. There is no scenario where a leg is lightly cooked. It needs to be stewed/braised/simmered/baked/etc for a long time until it's tender. Especially lamb. Did you think you were the first person to discover this obvious fact?

>> No.19088840
File: 156 KB, 1200x1749, roasted-leg-lamb.jpg [View same] [iqdb] [saucenao] [google]
19088840

>>19088817
>Why would anyone say that?
people are fucked up. Pic related is one of the top google images for "roast lamb". For some reason rare meat equates to culinary sophistication in the mind of the normie fuckwit, regardless of context.

>> No.19088907
File: 2.88 MB, 5504x3096, _20230325_191204.jpg [View same] [iqdb] [saucenao] [google]
19088907

>> No.19088921
File: 321 KB, 1159x1680, 88F1FE20-521C-4E27-8308-FBD88F1740EA.jpg [View same] [iqdb] [saucenao] [google]
19088921

>>19088462
Enjoy, Chang.

>> No.19088927

>>19088817
>>19088840
i enjoy both but i prefer >>19088840

>> No.19088930
File: 14 KB, 314x160, leg of lamb.jpg [View same] [iqdb] [saucenao] [google]
19088930

bahhh, bahhhh, bahhhh, or whatever lambs say, maybe it's bleeeet, bleeet, bleeet

>> No.19088933
File: 2.66 MB, 5504x3096, _20230325_193241.jpg [View same] [iqdb] [saucenao] [google]
19088933

>> No.19088936
File: 170 KB, 1046x850, nobody move.jpg [View same] [iqdb] [saucenao] [google]
19088936

Lamb is good but veal is better

>> No.19088938

>>19088907
Now that is what a proper home cooked roast looks like

>> No.19088940
File: 2.50 MB, 5504x3096, _20230325_193546.jpg [View same] [iqdb] [saucenao] [google]
19088940

>> No.19088943
File: 2.57 MB, 5504x3096, _20230325_193819.jpg [View same] [iqdb] [saucenao] [google]
19088943

>> No.19088952
File: 2.45 MB, 5504x3096, _20230325_194401.jpg [View same] [iqdb] [saucenao] [google]
19088952

>> No.19088955

>>19088496
I bet the marbling on that steak is amazing. The intramuscular fat is what melts down and creates flavour. Did you know you can tell the quality of a steak by its marbling?

>>19088539
>sealed

>> No.19088958
File: 2.16 MB, 5504x3096, _20230325_194717.jpg [View same] [iqdb] [saucenao] [google]
19088958

>> No.19088963
File: 2.76 MB, 5504x3096, _20230325_195024.jpg [View same] [iqdb] [saucenao] [google]
19088963

>> No.19088964
File: 204 KB, 600x564, 1676141760140002.png [View same] [iqdb] [saucenao] [google]
19088964

>Not stuffing garlic and rosemary in the lamb then brushing with olive oil and seasoning then squeezing over lemon, covering and roasting at 150
On a serious note, you should get some metal roasting pans.

>> No.19088969
File: 3.07 MB, 5504x3096, _20230325_195409.jpg [View same] [iqdb] [saucenao] [google]
19088969

>> No.19088978
File: 2.63 MB, 5504x3096, _20230325_195852.jpg [View same] [iqdb] [saucenao] [google]
19088978

>> No.19088980
File: 2.45 MB, 5504x3096, _20230325_200116.jpg [View same] [iqdb] [saucenao] [google]
19088980

>> No.19088984

>>19088980
Well done anon

>> No.19088987

>>19088978
>>19088980
Looks delectable

>> No.19090698

>>19088462
I agree, lamb is best when cooked slow and long.

>> No.19090722

>>19088958
>>19088963
Did you add anything to the sauce? Looks good.

>> No.19090787

>>19088496
Already ruined. Hope you're PROUD about yourself.

>> No.19090795

>>19088817
this. op is a drama loving douche canoe.

>> No.19092112
File: 3.55 MB, 5504x3096, _20230326_163857.jpg [View same] [iqdb] [saucenao] [google]
19092112

Lamb, pumpkin and gravy roll

>> No.19092120
File: 3.13 MB, 5504x3096, _20230326_164519.jpg [View same] [iqdb] [saucenao] [google]
19092120

>> No.19092122

>>19088817
This was confusing to me as well. I'll eat chops or tenderloin super rare, I like those cuts of lamb even rare than I like the same cuts of beef... but leg is a braising/roast for sure. I don't think this is controversial at all.

>> No.19092125
File: 2.32 MB, 5504x3096, _20230326_164813.jpg [View same] [iqdb] [saucenao] [google]
19092125

>> No.19092129
File: 3.29 MB, 5504x3096, _20230326_165030.jpg [View same] [iqdb] [saucenao] [google]
19092129

>> No.19092131
File: 2.58 MB, 5504x3096, _20230326_165214.jpg [View same] [iqdb] [saucenao] [google]
19092131

>> No.19092134
File: 2.74 MB, 5504x3096, _20230326_165336.jpg [View same] [iqdb] [saucenao] [google]
19092134

>> No.19092141
File: 2.91 MB, 5504x3096, _20230326_165539.jpg [View same] [iqdb] [saucenao] [google]
19092141

>> No.19092152
File: 2.62 MB, 5504x3096, _20230326_170028.jpg [View same] [iqdb] [saucenao] [google]
19092152

>> No.19092153

>>19088462
>will no doubt say the lamb is overcooked
Its no coincidence that most countries that regularly eat lamb also cook it well done. it tastes better, has a better texture, and doesnt need to be rare to keep the flavor. your lamb looks perfect

>> No.19092155
File: 2.51 MB, 5504x3096, _20230326_170310.jpg [View same] [iqdb] [saucenao] [google]
19092155

>> No.19092186

>>19090722
nah I'm a gravy puritan, just flour and water.

>> No.19092203

I made a lamb leg like that a while back for a family dinner after getting it on special. mum loved it. I didn't really like it and the leg I ended up getting was a bit gnarly to carve. Would have rather just got a regular beef roast.
btw don't bother saving the bones for stock. I used the leftovers/bones the next day, boiling it down like 6 hours and it was crap.

>> No.19092204

>>19088462
I like your cutting board.