Readsalot Posted November 2, 2017 Share Any tips? My sister brought us a skaapboud (included bread to give an idea of the size). We are thinking low and slow in the oven, with a lot of lemon, garlic and maybe some thyme. DJR, Eddy Gordo, Long Wheel Base and 2 others 5 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted November 2, 2017 Share Put it in a roasting tray on top of some onions / celery / carrots / garlic cloves / rosemary and pour some red wine in to the tray. Cover in a double layer of foil. Low and slow. REALLY low. Readsalot and Long Wheel Base 2 Link to comment Share on other sites More sharing options...
CDK Posted November 2, 2017 Share Any tips? My sister brought us a skaapboud (included bread to give an idea of the size). We are thinking low and slow in the oven, with a lot of lemon, garlic and maybe some thyme. Take two bottles of Knorr Italian salad dressing, in a oven pan. Cover the leg, and turn every hour. And go for 3-4hours. Use the light, less oil. If you don't like, send me a bill and I will replace. Edited November 2, 2017 by CDK Captain Fastbastard Mayhem and Long Wheel Base 2 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted November 2, 2017 Share Take two bottles of Knorr Italian salad dressing, in a oven pan. Cover the leg, and turn every hour. And go for 3-4hours. Use the light, less oil. If you don't like, send me a bill and I will replace.that's interesting. I'll try that next time I do one! Link to comment Share on other sites More sharing options...
Ed-Zulu Posted November 2, 2017 Share Don't forget some rosemary Long Wheel Base 1 Link to comment Share on other sites More sharing options...
Eddy Gordo Posted November 2, 2017 Share Any tips? My sister brought us a skaapboud (included bread to give an idea of the size). We are thinking low and slow in the oven, with a lot of lemon, garlic and maybe some thyme. How much does that weigh? I have 2 at home one weighs over 7kg and the other 8kg Link to comment Share on other sites More sharing options...
Readsalot Posted November 2, 2017 Share How much does that weigh? I have 2 at home one weighs over 7kg and the other 8kgNot a clue. Will see if I can find a scale somewhere. Sent from my Nexus 5 using Tapatalk Link to comment Share on other sites More sharing options...
Readsalot Posted November 2, 2017 Share I like the Greek style idea. Lots of lemon, garlic, olive oil and rosemary or thyme. Think I'll skip the red wine for now. Will leave that for next time. Add carrots, onions, etc, cover in foil... Then, about 6 hours at 120? Sent from my Nexus 5 using Tapatalk Long Wheel Base 1 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted November 2, 2017 Share I like the Greek style idea. Lots of lemon, garlic, olive oil and rosemary or thyme. Think I'll skip the red wine for now. Will leave that for next time. Add carrots, onions, etc, cover in foil... Then, about 6 hours at 120? Sent from my Nexus 5 using TapatalkLower than that, or less time than that. IMO. Link to comment Share on other sites More sharing options...
Readsalot Posted November 2, 2017 Share Lower than that, or less time than that. IMO.It's pretty big. You think that will do it? I read one tannie said she puts it in an oven at 100 overnight, which is why I thought maybe shorten the time to 6 hours and push it up to 120. Sent from my Nexus 5 using Tapatalk Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted November 2, 2017 Share It's pretty big. You think that will do it? I read one tannie said she puts it in an oven at 100 overnight, which is why I thought maybe shorten the time to 6 hours and push it up to 120. Sent from my Nexus 5 using TapatalkHow big? And yeah 120 for 6 hours will get it pretty darn cooked unless it's absolutely massive. . It'll be tender if you foil it properly, but imo it's too long. Edited November 2, 2017 by Myles Mayhew Link to comment Share on other sites More sharing options...
Readsalot Posted November 2, 2017 Share How big? And yeah 120 for 6 hours will get it pretty darn cooked. It'll be tender if you foil it properly, but imo it's too long.Not sure about the weight. As you can see (compared to the loaf of bread) it's big enough that it won't leave a lot of space fitting into the oven. Since it's on the bone and we're planning to add a lot of lemon juice and olive oil, plus sealing it with foil, I hope it will cook tender without drying out. Sent from my Nexus 5 using Tapatalk Link to comment Share on other sites More sharing options...
DJR Posted November 3, 2017 Share My boss says she prefers a baking bag rather than the tinfoil,because she likes to see what is happening without having to open it. Not that I know how to do it, just passing on hearsay. Readsalot 1 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted November 3, 2017 Share Not sure about the weight. As you can see (compared to the loaf of bread) it's big enough that it won't leave a lot of space fitting into the oven. Since it's on the bone and we're planning to add a lot of lemon juice and olive oil, plus sealing it with foil, I hope it will cook tender without drying out. Sent from my Nexus 5 using TapatalkCool. Let us know how it goes! Readsalot 1 Link to comment Share on other sites More sharing options...
Eddy Gordo Posted November 3, 2017 Share Maybe try smoking it. It will also take as long! Link to comment Share on other sites More sharing options...
Readsalot Posted November 3, 2017 Share Cool. Let us know how it goes! Will do. Interesting article here about slow roasting at different temperatures. http://www.kvalifood.com/page/slow-cooking-of-red-meat-slow-roasting/uuid/6a37fb42-4f7c-11e6-a9ea-a5505dd31aa3 Maybe try smoking it. It will also take as long! If I had anything to smoke I'd smoke it myself. Edited November 3, 2017 by Readsalot Link to comment Share on other sites More sharing options...
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