"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-06-2008, 08:05 AM   #1
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: joisey
Posts: 17,735
How should I reheat a leg of lamb?

i made this last night:


---before cooking---





and after 2 hours at 400 degrees. i took it out at 140.





unfortunately, dw didn't know that i was planning on making this, so she had already put a pork loin roast in the oven. so, now i have tonight's dinner all ready, albeit wrapped in the fridge.

what is the best way for me to reheat this so it doesn't get dried out or over cooked? the internal temp climbed to about 146, so it's close to medium already.

should i put the whole thing back in the oven at 200 or so for about a half hour? or should i put it in a hot oven, like 450, for 15 minutes? or somewhere in between?

should i just slice it and nuke it?

__________________

__________________
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
buckytom is offline   Reply With Quote
Old 02-06-2008, 08:17 AM   #2
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,329
I would take it out of the fridge for a couple of hours. Wrap in foil. Reheat in a warm 200* oven. Put your probe back in and watch the temp. That's my story, and I'm sticking to it!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 02-06-2008, 08:18 AM   #3
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Bucky, that looks wonderful! Wish Greekster would hurry up and arrive. I'm in the mood for our pit roasted lamb.

I've never had to reheat a whole leg before... so not sure of the best way.
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 02-06-2008, 08:43 AM   #4
Senior Cook
 
Ask-A-Butcher's Avatar
 
Join Date: Feb 2008
Location: Ft. Myers, Fl
Posts: 345
Quote:
Originally Posted by Uncle Bob View Post
I would take it out of the fridge for a couple of hours. Wrap in foil. Reheat in a warm 200* oven. Put your probe back in and watch the temp. That's my story, and I'm sticking to it!
Ditto to what Uncle Bob sez and make sure to put back in some of the juices the leg created. If none, just a couple ounces of apple juice will work without altering or adding any flavors.
__________________
[SIGPIC][/SIGPIC]Ask-A-Butcher

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole
Ask-A-Butcher is offline   Reply With Quote
Old 02-06-2008, 09:04 AM   #5
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,656
I would take it out and slice it (what you want at least) and get it to room temp, them I would "steam" it over broth or "poaching liquid" ie water with herbs and aromatics ... not boiling hot but giving off some small bubbles. meat will come up to warm without going beyond where you want it if you have it on a rack and covered and watch it closely. Will also stay moist.

For "leftover chunks", a great lamb and mushroom stew can be made with beer and bay leaf, parsley, either a roux/veloute or cream of mushroom soup stired in. Add veg of choice ie peas, serve over rice or noodles. quite yum
__________________
Robo410 is offline   Reply With Quote
Old 02-06-2008, 09:47 AM   #6
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
Buckytom, I really have no idea, but boy that looks great and is making me hungry.
__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 02-06-2008, 12:28 PM   #7
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: joisey
Posts: 17,735
thank you for the info, robo, butch, and uncle bob.

i think i'll try the foil and reheating on low today, but i'll try robo's steaming method with the leftovers.

and jikoni, pds, et al, you're invited to my table anytime.
__________________
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
buckytom is offline   Reply With Quote
Old 02-06-2008, 12:35 PM   #8
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Slice whatever you'll be serving and let the meat come to room temperature. Make a quick jus using herbs and beef/chicken stock and a touch of red wine or sherry. Best would be lamb stock, but a 50/50 beef chicken will work. Use the piping hot jus to heat the meat. You won't risk over cooking....which is the last thing you want for a leg of lamb.
__________________
Jeekinz is offline   Reply With Quote
Old 05-31-2013, 03:03 AM   #9
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: joisey
Posts: 17,735
ok, so, i've been looking for these pictures and vague recipe for a long tine, but i lost them, so thanks to a lurker for reminding me what i did.

and, of course, for such sage advice upon follow up.
__________________
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
buckytom is offline   Reply With Quote
Old 05-31-2013, 04:49 AM   #10
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 14,359
Open faced sandwiches for the weekend. I am on my way. That leg looks big enough to feed the team. I love lamb.
__________________

__________________
Please Remember "Oh My" is not GOD's first name nor is "Damn it" GOD's last name. Just GOD will do fine.
Addie is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:54 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]