How do I modify cooking methods for a markedly smaller roast than most recipes state?
I purchased a small boneless leg of lamb roast for my husband and I to enjoy as an Easter meal. It's about 2.5 lbs. (1.3 kg). I have experience dry roasting larger cuts of beef in the past, but nothing quite this size, and this is the first lamb roast for me. What cooking temperature and timeline should I target for a roast of this size? I know about the temperature I want the roast to be once it's done, just not sure how to get it there. I'm hoping for rare to medium-rare and I'm rather fearful of overcooking it.
Best Answer
It is past Easter but for future you may want to try this. Get a saute pan or a saute pot you want to roast in, heat it and then brown your roast, all sides. Before you do that, be sure you season your roast very well so that when you put it in the hot saute pan with the oil you are browning the dry seasonings also (be generous with your seasonings). Once well browned take out of pan or if large enough pan take out of pan, put a rack on the bottom of the pot put the roast back in, cover, put in preheated 350 degree F oven for about 45 minutes to l hour, covered. Temperature of roast should be 145 degrees for medium to medium rare. Let sit for about 20-30 minutes.
Pictures about "How do I modify cooking methods for a markedly smaller roast than most recipes state?"
What is the best cooking method for smaller pieces of tough beef?
Tough Cuts It's best to cook these cuts (blade, brisket, short rib) slowly, by stewing or braising them, in order to add moisture and break down the tough proteins.What are the factors to consider when determining what temperature to use when roasting?
Factors which influence appropriate temperature and time include:- ingredients: High protein ingredients (like meat or eggs) easily become tough when overcooked. ...
- moisture level: For some products, such as popovers or many kinds of pastry, steam is an important leavening agent, and a high temperature is called for.
What are the different possible ways of cooking meat?
Dry Heat cooking methods- Roasting. Roasting is a cooking method in which meat is surrounded and cooked by heated air, usually in an oven. ...
- Broiling. Broiling is cooking by direct heat from a flame, electric unit, or glowing coals. ...
- Grilling. ...
- Pan broiling. ...
- Pan-frying. ...
- Stir-frying. ...
- Deep-fat frying. ...
- Braising.
What is the most efficient cooking method for meat?
Pan-broiling\u2014Pan-broiling is a faster and more convenient method than oven broiling for cooking thinner steaks or chops. Stir-frying\u2014Stir-frying is similar to panfrying except that the food is stirred almost continuously Cooking is done with high heat, using small or thin pieces of meat.Chef attempts 100 year old recipe with most complex method ever!! | Sorted Food
More answers regarding how do I modify cooking methods for a markedly smaller roast than most recipes state?
Answer 2
Indeed, with a thermometer you can determine exactly when your meat is the way you want it. Indispensable. If you really do not want to buy or use one, here is the BBC roast timer:
http://www.bbcgoodfood.com/howto/tools/roast-timer
Personally, I am a big fan of the reverse sear method: roast in a fairly cool oven until the meat is medium rare, and THEN sear it off in a hot pan. Much more evenly cooked and juicy. Read all about it here (it is about pork, but the idea is the same).
http://www.seriouseats.com/2015/11/how-to-make-pork-loin-roast.html
And do not forget to salt it well ahead, a day or even two (this one is about turkey, but it works on any kind of meat. The results are amazing):
http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
I think this is all you need to make perfectly amazing roasts. Good luck!
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: cottonbro, Kampus Production, Katerina Holmes, Katerina Holmes