Convection Roast LambBy Larissa Taboryski on Mar 24th,2016
One of the greatest advantages of Convection cooking is the ability to cook large quantities of food at one time making it much easier to effortlessly orchestrate the preparation of an entire meal. The effort is all in planning and the prep but, once you learn how the tools like Convection make cooking large meals easy your cooking will be transformed.
Another benefit of cooking food in Convection is moisture retention but in order to keep meats from drying out they must be cooked on a rack in a shallow pan. If the meat sits flat in the pan the heat of the pan begins to draw a lot of moisture out of the meat, the shallow pan is also important as it allows the heated air to evenly circulate around the food, if the pan sides are high the heat is blocked and results are noticeably differnt.
Cooking an entire meal using Convection begins with planning, first estimate the cooking time for the meat adding on an additional 15 – 20 minutes for resting and carving, that way you can add the various side dishes so that everything will be ready to serve at the same time. Be sure to stage your oven while it is cold and get the racks in the best position so you won’t have to handle them when hot.
Because large tender cuts of meat cook faster in Convection it is advisable to use the internal meat probe, if your oven is not equipped with a probe then plan on approximately 1.5 hrs cooking time for a 5 – 7lb lamb roast and test the meat with an instant read thermometer after 1 .25 hours cooking time to determine the progress of the cooking so you know when to add in the side dishes. For best results use Convection 325 degrees for the cooking and increase the temperature for the last 15 minutes if additional browning is necessary.