One of the best things in the combi steamer is the ability to cook meat at a long, slow time with the added advantage of moisture. This is called Combination mode. Yes, the moisture is what makes that lamb melt in your mouth and the bone literally fall out at the end of the cooking time. This is the timing for slow roasted lamb. You can also do Combination mode with less moisture (usually 30%) for a traditional roast which is also excellent. Lamb will traditionally be ‘pink’ cooked in this way due to the shorter cooking time if you prefer it done in that manner.
There are numerous options you can do with this meat. You can just rub it with a little olive oil and tuck little pieces of fresh rosemary, garlic and lemon rind into the holes like you were roasting a traditional leg or shoulder of lamb or you can combine it into the Moroccan eggplant curry recipe here. In this instance then rub the meat with approximately 3 teaspoons of the spice mix from the curry recipe before you roast.
You can also cook it rubbed with the Sumac and Cumin mixture I did here.
Ingredients:
1.5kg lamb shoulder or half leg (I think the shoulder was a better choice)
either 3 tsp spice mix OR
Fresh rosemary, garlic and lemon rind
Method:
- Position grease filter on rear of combi steam oven
- Place lamb on solid stainless steel tray with flavourings as above
- If you are using a small or half leg then cut it in half toward the bone to flatten a little. There is no need to remove the bone.
- Select Combination mode 120°C + 80% moisture for 3½ hours for a lamb shoulder or 4 hours for a lamb leg (see note below).
- Meat is cooked when bone can easily be removed from the joint. You cannot overcook the meat with this combination cooking.
If the meat requires more time then return to oven for a further 30 minutes.
Note: For a larger 1.9kg shoulder cook on Combination Mode 110°C + 80% moisture for 5 hours.
OMG this dish is an absolute winner! So simple and yet so delicious. I’ve cooked it 4 or 5 times now in my Siemens Combi and every time I pulled the leg from the oven and was able to rotate the bone within the meat. One thing I love about this dish it is that so much fat renders off but the meat is always juicy and succulent. Chalk up another subscription Trudy, when are you going to start up your own YouTube channel? 😉
Thanks Mark glad you enjoyed it! Currently in Sicily getting lots of ideas for new recipes
Regards Trudy
Mark, this is a very old post but can you tell me how much steam you used? My Siemens Combi doesn’t have percentages just Low Medium High
Hi. I’m about to try this recipe. How do you pick your moisture setting please. Would 100% not mean even more succulent?
Thanks
No, you don’t want boiled meat do you? Follow my recipes or use one of your auto settings if you have one that is similar.
Regards Trudy
Hello. I’d like to try cooking a slow cooked lamb shoulder which has a yoghurt, oil and spice based marinade rather than a dry rub. Do you think it will still work using the Combination mode and settings that you have used?
http://www.goodfood.com.au/good-food/cook/recipe/slowcooked-lamb-with-tahini-yoghurt-20160425-4dzyd.html
Many thanks,
Lydia
Hi Lydia
Look at my recipe Slow cooked lamb with garam masala. Here I reduced the yoghurt to suit the combi. If you type in the main ingredient into the search bar you can find recipes that may help you like this and other ingredients.
Regards Trudy
Thanks so much Trudy, this is perfect. Will let you know how it turns out!
Lydia
I am about to try this but my leg of lamb has been butterflied.
Do you think it will need the same amount of time?
Thanks so much.
Hi Marilyn,
I get a better result with lamb shoulder as it has more fat for slow cooking.
See my old post ‘Butterflied leg of lamb with sumac’. That was roasted not slow roasted. I think it would be too dry slow cooked.
Regards Trudy
You were right. It was a little dry but still tender. Next time I will try shoulder instead.
Hello, I am wondering how would lamb chunks….from shoulder lamb that have been in some italian marinade ..go in the steam oven. Would you still need to do them for the same length of time as a whole shoulder? I have done them in a fan-forced oven covered and slow cooked for about 6 hrs, but would like to try them in the steam oven.
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Hi Joy
No I’m not sure about that. There is no point doing it in steam oven unless uncovered and the added moisture would be too much liquid for the marinade and pieces would be tough. I wouldn’t bother. If you like the flavour of the marinade why don’t you marinade the whole shoulder overnight and then slow cook it?
Regards Trudy
Hello
I am cooling a leg (3.5kg) and a shoulder (1.4kg) tomorrow for a dinner party for ten. How would you suggest I cook these in my Miele Combi Steam Oven?
Hi Ann,
I have a few recipes for lamb, just search & apply the flavours you like ie Greek, Indian. I don’t think you will need both joints for 10 people. The shoulder is better slow cooked and a lot more tender than the leg so if you do want to cook both I would slow cook the shoulder earlier and set aside to keep warm and roast the big leg with the probe inserted away from the bone. See my Roasting table for times & temps.
Regards Trudy
I have a 1.5k leg of lamb rolled and boneless. Would the cooking time still be the same of 4 hours at Combination Mode 120 + 80% moisture?
Hi Anne,
I’m overseas at present but I would probably unroll it and cook for 31/2 hours. The shoulder is a better choice than a leg as it has more fat.
Regards Trudy
Hi Trudy,
Thanks for your help. I’ve just bought 2 x 1.6kg lamb shoulder with the bone in so I’m keen to try the garam masala recipe you have. I’m wondering how long I should cook it for. Your guide says for 1.5kg cooked combination 120deg, 80% moisture for 3.5 hours. Would I keep it at the same cooking time if I can fit both in the large stainless steel solid tray?
Hi Anne, as it’s a little more surface area to bring to temp I would perhaps do 4 hours. Make sure you start with meat at room temperature.
Regards Trudy
Thanks Trudy. I made it last night and it was sensational. Everyone raved about it.