Roast lamb

I agree - avoid undercooked meat.
The worst example I've seen was when I was helping an amateur caterer cooking for a small celebration. about 30 people.
The menu included chicken portions, and he he said it would be enough just to brown them off in frying pans in batches. I was dubious, but he went ahead.
Nearly all the guests sent their chicken back. They were big portions and still slightly raw inside.
He should have given them a good half hour in a hot oven after frying.
Very embarrassing for both of us, but glad no-one was harmed.

I find that most recipes are on the ‘under’ side and I always cook them for much longer, even cake recipes.

I had severe food poisoning from a steak cooked as medium rare, decades ago, when I was in my early 20s and I have not been able to eat 'pink' meat of any kind since.

I have read that severe food poisoning can affect you in such a way that your body can not tolerate the food that caused the problem, possibly for the rest of your life.

Sometimes there are half price offers Bluebelle so we may have it when family come over. Otherwise a smaller piece lasts DH and me for two or even three meals.

Lamb shanks are relatively expensive.

I must be the only person who s never bought or cooked a leg or shank or shoulder of lamb nor steak nor beef joints No I m not a vegetarian but they are all so expensive I could never afford when the kids were at home growing up most meals were mince related like meat balls, shepherds pie etc or cheese and potato pie, fish or liver with a chicken for very special times
I suppose it’s not much different now although I prefer Quorn to real mince now but mostly chicken , sometimes gammon Stir fries, jacket potato’s etc

I make good bread sauce is that the same as onion sauce ?

Your onion sauce recipe is similar to my onion gravy except I do the onions in some of what my mum called "the good off the meat", otherwise known as fat. About 15 mins or so later, I add plain flour and once that's cooked for a couple of mins, take it off the heat and add boiling water. If I've home made stock I use that, otherwise a stock cube, salt n pepper and if its lamb, some oregano.

I remember Marika Hanbury Tennison (but not her recipe for onion sauce)

I must try that, thanks annsixty.

I make my onion sauce in the microwave, same method but a bit quicker. Finely chopped onion and a knob of butter in jug or bowl, cook a couple of minutes and stir. Give it another minute or two until softened and then add dsp of flour. Good stir. Cook another min. Add milk and heat to make a thick pouring consistency, not runny. Season. You can add more milk if it thickens too much when serving.

Sorry I have been logged out.
My recipe for onion sauce came many years ago from the DT from a cook named Marika Hanbury Tennison.
I have made it ever since.
Fry a finely chopped large onion in plenty of butter and lightly salt. Cook gently until soft but not coloured, probably 20 mins.
This as the base of your roux.
To this add a heaped DSP of plain flour and cook until the flour is incorporated and it is smooth with no lumps.
When well mixed and starting to thicken add milk slowly until a thick texture is reached.Leave to cool. I do this in the morning.Just before serving heat through standing and stirring all the time and add cream until the desired thickness is reached.
This is not a pouring sauce to us, it is quite thick and served in a gravy boat and spooned onto the meat or the side of the plate.

I've never cooked leg of lamb, we always have shoulder.
I start it off on the stovetop with veg and stock then in a medium to low oven heat for 1-2 hours. The longer and slower the better.

I'm an other who doesn't like undercooked meat of any kind. I like lamb cooked long and slow. One of my favourites is to cook it as the Greeks do - i.e. if its a leg (or shoulder) make various incisions into the meat, into each place a spring of rosemary, slice of lemon and slice garlic. Pour some olive oil and lemon over the meat and cook long and slow. I often put ours in at midday as we're off on a long walk, ready to stand for half an hour or so as I cook the various vegetables when we get home. Delicious.
I'd cook that lamb for longer annsixty - more flavourful and not running blood!

and some of the duck which you see on these cookery competitions are positively oozing with blood and they congratulate them on 'perfectly cooked duck'

35 minutes per lb for pork!!
Pork should never be pink.

I’ve never had onion sauce - i’d like the recipe too, please. That would, I think, be one very underdone leg of lamb, Ann. I like pink lamb, and very pink lamb cutlets, but I would think more like an hour and three quarters at the least. I once saw James Martin cooking a shoulder of pork and saying that 35 minutes would be enough for it to be properly cooked. I don’t know what planet some of these so called cookery experts are on!

I can't find it but I know now how to make the best Yorkshire puddings!!

I think it must be a misprint - it should have been 1 hour 46 minutes.

Write to the DT!! #Disgusted of Tunbridge Wells

Excuse me for butting in but please could you post your recipe for Onion Sauce Ann?

Hmm. Bizarre recipe and would be nowhere near cooked. More like 80/90 minutes at that temperature I would say.

kittylester, I'm sure one doesn't boast about one's " probe type thingy" in public. , but it made me laugh.

We have grated orange RIND. My beeping phone is not half a bright as it thinks it is!!

I don't know how to cut and paste ( oh the shame) but the recipe is in today's DT and if you google it is Roast lamb with mint and peppers from Giorgio Locatelli. It may come up.

I don't think it would be anywhere near cooked at that temperature and I like my lamb pink. I do 20 minutes to the pound on 200°. Do you roast it with the wine around it or add it afterwards?

I have a probe type thingy too.

We have redcurrant jelly with grated orange ring and chopped mint leaves. It's a Delia recipe!

I have never tried onion sauce with it, sounds lovely.

We always have mint sauce (fresh mint with a tiny bit of sugar and cider vinegar).

My onion sauce is the best in the world according to my family?

Oooh my favourite roast but still slow cook and a teeny bit pink is ok but not necessarily the case as if slow enough it's cooked through, as long as good gravy and onion sauce it's the best