With lent in full swing and the chocolate bunnies are about to arrive, not only is the chocolate out (and covering your garden for your Easter egg hunt) but so is the Lamb, yum!
Joke of the day: How do bunnies stay healthy? Egg-xercise!
Did You Know:
The name Easter owes its origin to Eostre or Eastre, an Anglo-Saxon goddess of light and the dawn who was honoured at pagan festivals celebrating the arrival of spring
Adult female sheep are known as ewes, adult male sheep are known as rams and young sheep are called lambs
A group of sheep is known as a herd, flock or mob
There are over 1 billion sheep in the world!
How to cook your lovely leg of lamb
First and foremost, take your meat out of the fridge at least one hour before cooking, so that it can come to room temperature, in the region of 20 – 22 °C. Preheat your oven to 200 °C/gas 6. Whilst your leg of lamb is waiting, you can start making your rosemary, garlic and oil marinade. When your meat is between 20 – 22 °C, place it in a roasting pan and rub your marinade all over the meat, and then season with salt and pepper. Cover the lamb loosely with tin foil and cook until it reaches your preferred temperature (see below for temperature ranges). Your lamb will continue to cook when it rests outside of the oven, so take it out just before it reaches your desired temperature. Make sure you let the meat rest between 15 – 30 minutes before carving!
Using your Thermapen to check the Temperature
Using a SuperFast Thermapen will take the guesswork out of cooking your leg of lamb. It will also prevent undercooked meat (which can cause nasty bacteria to stay on the meat) or over cooked meat (no one wants a tough piece of lamb!). Here are our chef recommended temperatures for lamb:
Rare – 52 °C
Medium – 60 °C
Well done – 71 °C
See our guide on our website for more information: https://thermapen.co.uk/content/12-cooking-time-guide
So now you’ve got the best leg of lamb you’ve ever cooked, why not add some sides? Our favourites are:
Roast Potatoes (put these in the oven with the lamb, and let the juices cover the ‘tatoes!)
Mint Sauce – A classic addition to the traditional family Easter Sunday roast!
Vegetables – we suggest Parsnips and carrots!