Comments on: Axel’s Lamb

By: Natasha Pierce

Natasha Pierce — Fri, 30 Sep 2005 05:04:54 +0000

You’re probably right, I’ve got the recipe at home and I don’t dare have a
computer there until the daughter with the 2-year-old moves out!
Elizabeth
In my mom’s old Boston Cookbook, it said to start at 450F? for the
first 20 minutes or so, then turn down to 350F? for the remainder of
the roasting time. I did that, put onions, carrots and potatoes
(sweet for me) in later and it was fantastic. I guess the high heat
at first seals in the juices and gets it crispy? The stuffed slits
sound wonderful. Will try next time (Easter, I hope). Thanks!
E Long

By: Sofia Cabrera

Sofia Cabrera — Thu, 29 Sep 2005 20:48:49 +0000

In my mom’s old Boston Cookbook, it said to start at 450F? for the
first 20 minutes or so, then turn down to 350F? for the remainder of
the roasting time. I did that, put onions, carrots and potatoes
(sweet for me) in later and it was fantastic. I guess the high heat
at first seals in the juices and gets it crispy? The stuffed slits
sound wonderful. Will try next time (Easter, I hope). Thanks!
E Long

By: Natasha Pierce

Natasha Pierce — Thu, 29 Sep 2005 00:15:31 +0000

You can roast it in the oven. Cut small slits kinda deep; sorta like
stabbing the meat. Then take a mixture of butter, crushed garlic and
parsley and stuff the slits with it. Wrap in foil and roast at 350 degrees
for about an hour and a half. I’m at work, so I can’t remember what the
meat thermometer should read, darn. Someone help me out here? It tastes
divine this way.
Elizabeth
Richmond, Virginia
<< anyone wanna hear how I cooked my “Leg of Lamb of God Roast”?
Yes, please! I Bought a package of two small boneless legs of lamb. I made
one in the crockpot in a Turkish stew. Smelled divine, tasted so so. I’m
going to try the recipe again with beef which it suggested as an
alternative.
Need to know what to do with the other lamb though.
Betsy