Have you had lamb leg roast?

[ChrissyRyan]

Have you had lamb leg roast?  I heard it is an Australian dish.

[Annaliese]

Have you had lamb leg roast?  I heard it is an Australian dish.

OMG, I love this, hard to get a good cut here though.

[ChrissyRyan]

OMG, I love this, hard to get a good cut here though.

Perhaps I will try it one day.

[D'Amalie]

OMG, I love this, hard to get a good cut here though.

Very difficult!  I settle for lamb chops.  Those I can get, pricy but yummy.  With oven roasted potatoes and asparagus.

[Annaliese]

Very difficult!  I settle for lamb chops.  Those I can get, pricy but yummy.  With oven roasted potatoes and asparagus.

Yes I agree, a leg of lamb is also a lot of lamb. I usually go with lamb chops as well. I can never cook a good roasted potato. But I get close.

[davina61]

British dish dear! Plenty of leg of lamb in the supermarket, I buy one and cut it up for making a curry and roast what is left in air fryer or if only the bone and scraps are left then use them in a stew.

[D'Amalie]

never cook a good roasted potato

Balderdash!  No such think as a bad roasted potato.  Maybe under or over cooked?  Russets give the best results if you are looking for the crispiest with fluffy insides.  Yukon give creamy interiors so don't crisp as well. 

The British method produces results.  Simple.
Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling.  450F or 230C convection if you have it.  20 minutes, then turn and continue for another 20-30.  Some folks like them darker.  Me not so much.  Toss in garlic oil or what ever you fancy.

https://www.seriouseats.com/ultra-crispy-roast-potatoes-recipe

[Annaliese]

Balderdash!  No such think as a bad roasted potato.  Maybe under or over cooked?  Russets give the best results if you are looking for the crispiest with fluffy insides.  Yukon give creamy interiors so don't crisp as well. 

The British method produces results.  Simple.
Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling.  450F or 230C convection if you have it.  20 minutes, then turn and continue for another 20-30.  Some folks like them darker.  Me not so much.  Toss in garlic oil or what ever you fancy.

https://www.seriouseats.com/ultra-crispy-roast-potatoes-recipe

Always overcook
I'll try this thanks

[ChrissyRyan]

Sounds good!

Chrissy

[Sephirah]

I tend to do my roasties a slightly different way. I don't toss them in fat. That gives it too much chance to soak in. What I do is... once the potatoes are par-boiled, drain them, put them back in the pan, add some salt and pepper, put the lid on the pan, and shake it vigorously for a good 20-30 seconds. That will fluff up the edges. Then, instead of tossing them in fat, put a moderately thin layer of fat into the roasting tray and pre-heat it until it's smoking hot. Kind of like you're making Yorkshire puddings.

Then put in the fluffed up potatoes and cook as stated. Turning a few times. That makes them even crispier and yummy.

Lamb is my second favourite meat, behind beef. A couple of years ago, a supermarket chain here called Aldi were doing whole legs of lamb for like £3 post-Easter (they're normally 5-10x that much each) so I filled half my freezer with them, lol.

[ChrissyRyan]

I tend to do my roasties a slightly different way. I don't toss them in fat. That gives it too much chance to soak in. What I do is... once the potatoes are par-boiled, drain them, put them back in the pan, add some salt and pepper, put the lid on the pan, and shake it vigorously for a good 20-30 seconds. That will fluff up the edges. Then, instead of tossing them in fat, put a moderately thin layer of fat into the roasting tray and pre-heat it until it's smoking hot. Kind of like you're making Yorkshire puddings.

Then put in the fluffed up potatoes and cook as stated. Turning a few times. That makes them even crispier and yummy.

Lamb is my second favourite meat, behind beef. A couple of years ago, a supermarket chain here called Aldi were doing whole legs of lamb for like £3 post-Easter (they're normally 5-10x that much each) so I filled half my freezer with them, lol.

Sounds like you got a good deal, providing the freezer keeps working.