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  1. #1
    Thailand Expat Dillinger's Avatar
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    How do I slow cook?

    Might sound like a bit of a daft question, but I have a lamb shoulder in the oven at 160degrees and it should be ready at 12.30 after being in there for 4 hours.

    My mates not coming around until 4pm, so how do I slow cook it even further or should I just microwave it later ?

    Thanks in advance, I'm shit at this cookery lark

  2. #2
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    sabang's Avatar
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    Buy a crockpot- then it's easy as pie.

  3. #3
    Thailand Expat Dillinger's Avatar
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    I doubt it would fit in a crockpot

  4. #4
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    Dillinger your first problem was putting it in the oven too early. Assuming it's a decent sized shoulder of 2kg+, 4hrs @ 160 would see it come out well done, but probably not falling off the bone. Medium rare and slow cooked don't go together anyway in case pink meat was what you were after.

    But the situation can be saved!. Assuming the joint is in a baking dish, put a cup of water (or stock if you have it) in the pan then cover it tightly with tin foil and turn your oven down to very low, 70-80 degrees is what you want. Come 15:40, take it out of the oven pan and loosely cover it with foil. By 16:00 the meat will be be the right serving temp and falling off the bone. Good luck!.

  5. #5
    Thailand Expat Dillinger's Avatar
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    I was hoping you'd come along HW

    This was it in the oven, looking done



    Out the oven


    And now wrapped in foil as you advised



    I can get the oven down to 50 or is that too cold?

    Thanks a million for the advice

  6. #6
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  7. #7
    Thailand Expat Dillinger's Avatar
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    How do I get that back to a medium rare then fellas ?

    Looking like it's going the way of the mince pies

    Is foodpanda open today ?

  8. #8
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    Mate if that was frozen , which I'm guessing it was FFS DONT reheat it in the microwave or anywhere else , you will possibly all end up with food poisoning and an Xmas to forget .

    Now if you want low slow cooked lamb you can cook for 7 hours @ 120

    Theres always Boxing day if your mate can stay over for his dinner
    I'm proud of my 38" waist , also proud I have never done drugs

  9. #9
    Thailand Expat HermantheGerman's Avatar
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    Quote Originally Posted by Dillinger View Post
    I was hoping you'd come along HW

    This was it in the oven, looking done



    Out the oven


    And now wrapped in foil as you advised



    I can get the oven down to 50 or is that too cold?

    Thanks a million for the advice

    Merry X-Mas Dillinger !

    Please don't ever invite me for dinner

  10. #10
    Gohills flip-flops wearer
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    All is not lost.

    Got any veggies?


  11. #11
    Thailand Expat Dillinger's Avatar
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    I have sprouts and am currently in the pub, having parboiled the spuds, awaiting said mate to come and rectify the situation.

    Bastard pub is doing Xmas dinners too, so may be back

    PS Herman, I have some Gewürz curry ketchup if you have the sausage

    Fröhliche Weihnachten

  12. #12
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    Next time, try a dutch oven [deep style].
    One can slow braise/roast with nominally low heat and time.

    Chances are, your lovely lamb won't dry out and controlling temp/cooking can be minimalized - plus, one can create a sauce from the drippings.

  13. #13
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    Quote Originally Posted by thaimeme
    Next time, try a dutch oven [deep style].
    Urban Dictionary: dutch oven


  14. #14
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    You should have wrapped it in the tinfoil before you started slow roasting it. Tightly, with veggies in the package. All the juices cook the veggies and makes a good gravey.

    Cook at a low heat for hours. You can actually leave that sort of meat in the oven and go to the pub. Even if you are late going home from the pub, the meat will be succulent. It's cooking in its own juices. And wont dry out. Spike it with loads of garlic.

    Shise, i sound sexy today!!

  15. #15
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    I have some book shelves that have a few cook books. If planing something I try to find what was once called a recipe. It gives me an Idea of what to do.

    Nobody reads books anymore because it's easy to just google up a recipe.

    Two days ago I donated a few cook books among others to the salvation army. I was at the local library asking If they could use an Encyclopedia set from 1974. Nope didnt want It. A dictionary in six languages, nope.

    I would have used a covered roasting pan to keep in the juices and you could add water if fearing dryness. All after the fact for you, sorry.

    So like I said next time google up a recipe. It takes the guess work out of cooking. Happy Holidays.

    Fish

  16. #16
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    I reckon he is where he normally dines now bless him ,, in the pub

    Still he did try what with this cremation and his dodgy pies with a thin smear of mince jam inside em

  17. #17
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    recipe Aussie style....best lamb you'll ever taste,,,


  18. #18
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    Quote Originally Posted by HermantheGerman
    Please don't ever invite me for dinner

  19. #19
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    Anyway......lamb is overrated.

    If mutton is done right, it's quite nice.


  20. #20
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    555...looks from the pics that the bitsa lamb in the hairnet is a lost cause…
    Could be rescued by chopping up and making it a filler for great sarnies..in mini loafs of the great English crusty bread..Accompanied by a mega olive oil/vinegar tossed salad with Feta cheese, olives, boiled eggs…etc, etc… mmmm… yum…Good luck..next time by a leg maybe...?

  21. #21
    Thailand Expat Dillinger's Avatar
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    Ye of no faith





  22. #22
    Gohills flip-flops wearer
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    Weird looking orange chips, but the roasties look nice.

  23. #23
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    A good looking dinner IMO, 8/10

    8.5 if the gravy is made from the juices.

  24. #24
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    Quote Originally Posted by Kurgen View Post
    A good looking dinner IMO, 8/10

    8.5 if the gravy is made from the juices.
    Dilly creates sauce - not gravy.

  25. #25
    Thailand Expat Dillinger's Avatar
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    Ahhh bisto, the carrots and spuds were cooked in the juices though

    That was possibly the best Xmas dinner I've had, shame he forgot the red cabbage

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