Quick Q on Roast Lamb, making it nowish

[Rom]

I have a quick q, I am making a roast lamb as part of dinner tomorrow night.
If I want to marinate the lamb with garlic, rosemary and oil tonight and leave it for for tomorrow do I leave the salt until just before i put it in the oven? Or can I put it now? There is a layer of the fat/skin whatever on it, I leave it on right? Just make deep incisions and stick the garlic and suff in yeah?

I will go and make some meatballs (mixture), canneloni (mixture) and chicken kebabs while i see if anyone is around Then i will make the lamb. It's midnight here is Australia...I knew I should've done this before :S LOL

Thanks for reading!!!!!!

 

[Rom]

I am making coconut burfi as well....never did that...hope it tastes alright, its the shortened/cheats version lol

 

[GotGarlic]

Hi, Rom. Most marinades contain salt, so I think you could include it now. What cut of lamb are you using? That might make a difference as to whether you leave on the fat/skin layer. I would probably leave it on, so that as the fat renders while the roast cooks, it keeps the meat moist.

Yes, make incisions and put your marinade ingredients in them. I made a leg of lamb once and had the butcher remove the bone, so I could unroll the meat, rub the marinade on a large, flattish piece of meat, then roll it back up, wrap in plastic wrap, and leave to marinate overnight. It was great

 

[Andy M.]

I'd leave the salt for later. Make your karinade with the garlic, rosemary and oil and perhaps some fresh gorund black pepper.

Salt the meat just before putting on to cook.

 

[Rom]

It's 2.3kg Roast Lamb Leg GotGarlic, i got mine from the supermarket...no deboning going on over here LOL

Ahhh yes....black pepper was thinking bout that, thanks for reminding me Andy M

 

[pdswife]

I always add some lemon juice to mine too. It makes it yummmmmy!

 

[Rom]

thanks for that suggestion pdswife!