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Article: food & drink: Slow-roast lamb for a delicious treat.(Features)(Recipe)
- Article from:
- Daily Post (Liverpool, England)
- Article date:
- January 27, 2007
CopyrightCOPYRIGHT 2007 MGN Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Sheila & Sean
NEVER has the old adage that all good things come to those who wait been more true than with a succulent, slowroasted, leg of lamb.
It's with fatty meats like lamb where slow roasting at low temperatures really comes into its own. The science behind it is that low temperatures more effectively break down tough collagenmolecules whichmake lamb chewy. Collagen disintegrates to formgelatine which is the key to a rich, flavoursome gravy - another reason to cook your joint slowly.
It's especially important to regularly baste a slow-roasted joint with its cooking juices to prevent the meat's surface from drying out. Add a small glass of water to ...