Recent content by kiteking

I had the butcher debone the lamb. It was then rolled it with feta, spinach and garlic and fishnetted. I think next time I would cut down on the spinach, and maybe add some onion. (Say one bunch fresh spinach or 5 oz frozen, 6-8 cloves of garlic, one med onion chopped fine and 1/3 pound of...

It will be a boneless leg of lamb. I am making my stuffing and bringing it to the butcher. I'll let you know how it turns out!

A while back I had a boneless lamb stuffed and rolled with Feta Onion and Spinach. I am trying to remember cooking times. Anyone have any suggestions for cooking methods or other stuffings? Cheers. .......Kiteking

Cross-Rib or Standing Rib In my books the best oven roasts have bones in them. For an inexpensive delicious meal for two or three I often buy a small Cross-Rib roast, and cover it copiously with garlic salt and pepper. Delicious and inexpensive. I use a high heat method, cook it at 500 until...

Couldn't do what I was told! I ended up cooking the (room temperature) beast at 325 for 5 1/2 hours. I was a bit worried when the temp was only 100 (Used an instant read thermometer) with 2 hours to go but it rocketed up quickly towards the end of the cooking. When it reached temp I took it...

225!! Wow that is going to be really hard for me to do! 225? Even if it is raw and not cured? I have an instant read thermometer, what do you think the approx length of time for the 19 pounder? How long before cooking should I take it out of the fridge? Cheers, best of the season

My Danish Mother-in-Law has traditionally cooked a Pork Leg Roast with Crackling on Christmas Eve, along with Red Cabbage with Currants, Chestnut "Stuffing" and Rice Pudding for Dessert. I volunteered this year. I just got back from the butcher where she kindly ordered the Pork for me. It is...