Icmeler Online Holiday Forum & Reviews - Turkey

I'm sure many of you have had this....................

Does anyone have the recipe and method? The guys in the Maestro did tell me but I've forgotten!

I think they add spuds, carrots, mushrooms (strange!) garlic and herbs. Wrap the whole thing in many layers of foil, cook on high for about an hour and a half then on low for another hour and a half.

Am I right

Well I am suprised at the no response........I honestly thought someone would know how to cook the lamb!

Anyway, I am going to have a go on Sunday and will let you all know how it turns out......................if you're interested

Ok this is how I would cook it ....... Leave your leg of lamb at room temp for a good few hours.
.
Poke the leg with a knife and then stuff the holes with herbs of your choice.... leave leg of lamb for 1hr. ..
Cover the lamb in foil.
Put in oven for 30 mins at 190,, a wee bit water or chicken stock in the roasting tray will give you a good gravy .
turn down heat to 120 and cook lamb for 1hr,,,, remove foil for the last 15mins if you like crispy edges....
take out the oven and settle for 15 mins..... The job is a good un ..


Thats the way I do it and not the Turkey way... sorry MoodyBlue.

Cooking times may vary depending on leg size.

I cook shoulder of lamb (but leg would work just as well) in my slow cooker - and it's rather delicious, even if I do say so myself, but I wouldn't even try to recreate the gorgeous, melt-in-the-mouth leg of lamb you get in Icmeler - it's best enjoyed there!

blondie wrote:I cook shoulder of lamb (but leg would work just as well) in my slow cooker - and it's rather delicious, even if I do say so myself, but I wouldn't even try to recreate the gorgeous, melt-in-the-mouth leg of lamb you get in Icmeler - it's best enjoyed there!

No matter how hard we try ,we cant match the taste of Turkish lamb...
Whats your recepie Blondie ?

Sorry just seen you said slow cooker

I actually use a Jamie Oliver recipe, garry - I think if you google Jamie Oliver slow cooked shoulder of lamb you'll find it. You cook it with rosemary and garlic, etc, and it is lovely (but still not as nice as the Turkish version - eaten in Icmeler, of course!)

Well, I have my leg, new potatoes, carrots, mushrooms and garlic and a sprig of rosemary.

I will cover the skin with lemon juice (as I usaually do), wrap the leg with all the other ingredients tightly in a load of foil. Cook on high for a while then low for a while and see what happens!

You are all making me VERY hungry

25 days til touchdown Turkey

It worked!

Stunning.....................I took 4 large sheets of foil, laid one length ways the next width ways and so on in a roasting tin. Smothered lamb in lemon juice and seasoning and placed it in the middle of the foil. Laid whole scrubbed new pots, carrotts, mushrooms, onions, garlic and rosemary next to and over the lamb.

Wrapped tightly in all the layers of foil. Cook for an hour and 15 mins in a pre-heated oven at 220, then another hour and 15 mins at 160.

Absolutely gorgeous with the juices from the meat and some mint sauce. Hardly any washing up.....result!

When my fussy eater of a 19 year old son say's it's lush........................that really is a result

Mmmmm...must try that. I do a similar thing but without the mushrooms and with fresh and dried oregano instead of rosemary. It's absolutely gorgeous too, but will try your method next time