Can you cook a lamb joint from frozen?

* Uneven Cooking: Frozen meat cooks unevenly. The outside will cook faster than the inside, potentially leading to overcooked exterior and raw center.

* Safety Concerns: Undercooked lamb can harbor bacteria, making it unsafe to eat.

* Dryness: Frozen lamb tends to lose more moisture during cooking, resulting in a drier, less flavorful dish.

Instead, here's what you should do:

1. Thaw the lamb: The safest way is to thaw in the refrigerator overnight. It takes about 24 hours for a 3-4 pound lamb joint to thaw.

2. Cook according to your recipe: Once thawed, cook your lamb following your recipe. Remember to check for doneness with a meat thermometer.

If you're in a rush:

* Defrost in cold water: Place the lamb in a sealed bag and submerge it in a bowl of cold water. Change the water every 30 minutes to ensure it stays cold. This method is faster than thawing in the fridge, but not as safe.

* Microwave defrost: Use the defrost setting on your microwave to thaw the lamb. This is the fastest method but can sometimes cook the meat unevenly.

* Use a slow cooker: If you have a slow cooker, you can cook the lamb from frozen. However, it will take much longer than cooking thawed meat.

Safety Tip: Always cook lamb to an internal temperature of 145°F (63°C) to ensure it's safe to eat.