Electrolux EOD6390 manual Leg of Lamb, Joint of Pork

Leg of Lamb

1.5– 2.0 kg Leg of Lamb 2 Cloves of Garlic 10ml Salt

2 Onions

1 Carrot

1 Stick Celery

25g Butter 150ml Water 5ml Black Pepper 5ml Thyme

2 Bay Leaves

1 large pinch of All Spice 350ml Lamb Stock warmed 1 Pepper

5ml Parsley 15ml Cornflour

1)Peel the cloves of garlic and crush into a smooth paste using the 10ml of salt. Rub the mixture all over the lamb.

2)Peel the onions, carrot and celery. Chop coarsely.

3)Heat the butter on the hob in a large flameproof roasting dish and carefully sear all sides of the lamb. Remove the lamb from the dish. Add the onions, carrot, and celery and cook for a short time until they begin to soften.

4)Deglaze the vegetables with 150ml of water. Add the black pepper, thyme, bay leaves, all spice and stir. Return the lamb to the roasting dish.

5)Place in oven and set to Leg of Lamb pre-set function, ensuring the correct shelf position has been used.

6)Halfway through the cooktime, turn the meat over and pour the warmed stock over it.

7)Cook until the full pre-set cook time has elapsed.

8)Turn several times during cooking and baste often with the juices. Dice the pepper and add around 10 minutes before the end of the cook time.

9)A signal will sound 10 minutes before the end of cooking to remind you that the cooking programme will finish shortly.

10)Once the cook time has elapsed take the meat out of the pan, wrap in aluminium foil, and leave to stand in the oven (switched off) for around 10 minutes. Warm a serving dish.

11)Meanwhile heat up the gravy in the roasting tin, and bring to the boil.

12)Mix the cornflour with a little hot water, gradually add to the gravy stirring continuously, add the chopped parsley and season to taste.

13)Unwrap the lamb, separate the bone, cut the meat into slices and arrange on serving dish. Add the gravy.

Joint of Pork

1kg – 1.5kg joint of Pork 5ml Salt

5ml Black Pepper

2Onions

2Carrots

1Clove of Garlic

500ml Pork Stock warmed 15ml Cornflour

1)Sprinkle the meat with salt and black pepper. Peel the onions, carrots and garlic and chop coarsely. Place the meat together with the vegetables in a roasting dish.

2)Place in oven and set to the Joint of Pork pre-set function, ensuring the correct shelf position has been used.

3)Halfway through the cooking time, turn the meat over and pour the warmed stock over it.

4)Cook until the full pre-set cook time has elapsed.

5)Turn several times during cooking and baste often with the juices.

6)Once the cook time has elapsed take the meat out of the pan, wrap in aluminium foil and leave to stand in the oven (switched off) for around 10 minutes. Warm a serving dish.

7)Meanwhile heat up the gravy in the roasting tin and bring to the boil.

8)Mix the cornflour with a little hot water, gradually add to the gravy stirring continuously, and season to taste.

9)Unwrap the pork, cut the meat into slices and arrange on serving dish. Add the gravy.

10)A signal will sound 10 minutes before the end of cooking to remind you that the cooking programme will finish shortly.

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