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Roast storage and recipes

Discussion in 'Food and Drink' started by Rami, Oct 7, 2014.

  1. Well. I have my sons christening coming up in Jan, God willing. I am thinking to do some slow cooked Greek lamb roast ( about 10 legs). As I would be very busy on the day what is the possibility of doing them beforehand and reheating in the community hall? Would they keep and how do I store them, and for how long. Any recipes?
    Should I brine?
  2. Nothing?
  3. Toothpick

    Toothpick #2 since day #1 Founding Member

    What are your reheating options? Microwave? crockpot?

    If you cook them the day/night before and keep them refrigerated you should have no issues with reheating and serving the next day. Personlly I wouldn't cook them any longer than 24 hours beforehand.

    I would think a slow cooker would be best for slowly reheating, as opposed to a microwave.

    Sorry I can't help you with the brine.
  4. Microwave, oven and stovetop.
  5. larrybard

    larrybard Founding Member

    That better be one big slow cooker (or microwave) if it's going to fit 10 lamb legs.
  6. Toothpick

    Toothpick #2 since day #1 Founding Member

    I would reheat in the oven. At a low temp and slowly reheat.

    I'm no expert at this but you don't want to cook it again so to speak. You just want to warm it up. Maybe set the oven at 200 and let it go for an hour or so.
    some ovens even have a warming option, or re-heat option.
  7. 200 F or C
  8. Toothpick

    Toothpick #2 since day #1 Founding Member

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