Calling the cooks: defrosting a joint

[Quartz]

I’ve got a nice joint of lamb for tomorrow’s lunch - a 1.5Kg half-shoulder. It’s been sitting in my freezer for far too long. Only I’ve realised that I haven’t defrosted anything in well over a year - most stuff in my freezer cooks from frozen or is ice or ice-cream and the like - and I’ve forgotten how long it will take to defrost. So how will the joint take to defrost?

BTW roast lamb, baby new potatoes, some greens, yum! Might buy a bottle of wine too. A nice, lightish red - a Burgundy would be nice.

Pity about my waistline, though.

[LSLGuy]

I put [defrost 3 pound leg lamb] into Google and the first hit was http://meatnplace.net/lamb.html

About 2/3rds of the way down they say

Safe Defrosting

There are three safe ways to defrost lamb: in the refrigerator, in cold water, and in the microwave. Never defrost on the counter or in other locations. It’s best to plan ahead for slow, safe thawing in the refrigerator. Ground lamb, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer.

Once the raw product defrosts, it will be safe in the refrigerator 3 to 5 days (for roasts and chops) and 1 to 2 days for ground lamb before cooking. During this time, if you decide not to use the lamb, you can safely refreeze it without cooking it first.

To defrost lamb in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the lamb in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of lamb may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.

When microwave defrosting lamb, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially-cooked food is not recommended because any bacteria present wouldn’t have been destroyed.

Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may potentially have been held at temperatures above 40 °F.

It is safe to cook frozen lamb in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen lamb in a slow cooker.

This pretty well matches own my experience with fridge and cold-water defrosting.

[Quartz]

Ah well, that’s the joint spoiled - I set it to defrost on the counter.

[Tabby_Cat]

Honestly, I don’t think it’s that much of a problem. Just put it in a basin of water and start the water bath defrost method. After all, the main problem with countertop defrosting is that it takes too long, and allows bacteria to grow on the surface, when the middle is still frozen.

If it’s only been on the counter a few minutes, just dunk it in a water bath.

[ParentalAdvisory]

Oh, that kind of joint.

[Quartz]

I put it on last night, so it’s been there 10 hours.

[GorillaMan]

If it’s still cold to the touch on the outside, you’ve little to worry about. It’ll still be self-refrigerating from the centre, although above the ideal temperature. Put it back in the fridge now, and you should be OK. Insert standard disclaimer here

BTW, I never defrost meat by microwave - it’s all too easy for ‘hot spots’ to develop, particularly around fatty areas, where the meat gets warm or even starts to cook.

[Askia]

Ohhhhhh, that kind of joint. What a waste opening this thread was.

[Jake4]

If you need a quicker defrost than leaving the meat in water in the sink, you can run water over it. Better heat transfer.

[danceswithcats]

@ParentalAdvisory

Oh, that kind of joint.

@Askia

Ohhhhhh, that kind of joint. What a waste opening this thread was.

Like you two-I’m thinking ‘frozen doobie?’