- Lamb Roast
- Roast Veggies (carrots, turnips, mushrooms, green beans, red capsicum)
Do you trust an ex-Vegan, Asian girl to cook a Sunday roast?
Well, it really isn't that bad, roasts are so easy anyway. I don't know what the fuss is all about. Its a "stick it into the oven meal" in the end. My husband loves it every time.
I only started eating meat last year after 15years of avoiding meat. Although it was very strange in the beginning, I got used to it pretty quickly and lamb is my favourite meat now. I like how it is always so moist and doesn't have "beasty" smell.
I like simple cooking, simple always wins. 1.8kg leg of lamb is seasoned with 1.5tsp salt, pepper and sliced garlic in slits. Cooked in 180˚C oven for 60~70mins on the bed of large chunks of veggies.
Check internal temperature of the meat after 45~60mins and decide how many more minutes it needs cooking. I also add veggies that don't need a long time to cook at this point, green beans and red capsicum this time.
It was delicious as always. I made coriander sauce but didn't need it, lamb has so much flavour and roast veggies are so sweet. I love caramelised roast carrots. They are divine.
Roast beef, lamb or goat internal temperature and doneness
60~65˚C Medium rare
70˚C Medium well done
75˚C Well done