Introducing
Your new presentation assistant.
Refine, enhance, and tailor your content, source relevant images, and edit visuals quicker than ever before.
Trending searches
LNG121 Cook
LNG121
How to cook
- Women not necessarily in charge of the kitchen
- Stereotypical portrayal of women belonging in domestic sphere
Cooking as a gendered activity?
- Meat as a symbol of masculinity
- Men drawn to handling meat vs. women handling vegetables
Gendered Division of Labour
Gender & Food
- Difference in significance of mealtimes
- Etiquette
- Disposable ware vs. Proper cutlery
- Standing/Sitting at table
Symbolism & Formality of meals
Young
Preferred place of grocery shopping
vs.
- Supermarket vs. Wet Markets
- Shows influence of socialization
Old
- Traditional vs. Westernized
Type of dish prepared
points of
comparison
Ingredients
- Leg of lamb (bone on or off)
- 6 x whole fresh garlic cloves, peeled
- 3 sprigs fresh rosemary
- Salt
- 3 x tablespoons butter or 2 x tablespoons vegetable oil
- Vegetables
- Gravy
- Mint sauce
(cc) image by anemoneprojectors on Flickr
Introducing
How to cook Roast Lamp
+
- Preheat the oven to 180ºC.
- Rub a thick layer of salt all over the surface of the piece of lamb
- Prepare the leg of lamp
- remove the baking dish from oven and place the prepared lamb into the middle.
- Put butter or oil in baking dish.
Place the dish in the oven to heat up.
Into each incision, insert one peeled clove of garlic and a 3-5cm sprig of rosemary.
This assists with cooking a 'crunchy' skin.
Using a sharp knife, plunge into the meat, making three incisions in top side (approx. 3 cm/1.1 inches deep) and three similar incisions on bottom side.
Put the dish back in oven and set the timer for 30 minutes
+
- again remove the baking dish from the oven after 30 minutes
- Prepare the other necessities for serving the lamb
- Remove the lamb in the baking dish from the oven
- Peel and chop the vegetables
- Place the prepared vegetables around the lamb leg and return the dish to the oven.
- Prepare the gravy and sauces, such as mint sauce.
Spoon the dish oil over both the lamb leg and all of the vegetables. Again, return to the oven.
Spoon the oil in the base of the dish all over the lamb leg.
Set the timer for 30 minutes
Fifteen minutes after this latest return of the lamb to the oven, put the peas in a saucepan of water on the stove. Heat to boil.
+
- Remove the lamb and vegetables dish from oven.
And place the lamb on a plate. Cover with foil for 5-7 minutes to 'rest'. This means that it will drain off excess fluids.
=
- Serve.
When the lamb has 'rested', slice the lamb and serve with the roasted vegetables and the drained peas.
Roast Lamp