How do you roast a 6 lb leg of lamb and 5 beef eye round together?

Roasting a 6 lb leg of lamb and a 5 lb beef eye round together is a great way to cook a large meal! Here's a comprehensive guide:

Important Considerations:

* Cooking Time: Lamb and beef have different cooking times. Lamb cooks faster than beef. To ensure both are cooked to your desired doneness, you'll need to roast them separately and combine them at the end.

* Flavor Profile: Lamb and beef have distinct flavors. Consider whether you want to enhance their individual flavors or create a unified taste.

* Equipment: You'll need a large roasting pan or two separate pans (depending on your approach).

Method 1: Separate Roasting

1. Preparation:

* Lamb: Season the lamb generously with salt, pepper, and any desired herbs and spices.

* Beef: Season the beef similarly, but you might want to consider adding a bit more robust seasoning (e.g., garlic powder, onion powder) to complement the beef flavor.

2. Roasting:

* Lamb: Preheat your oven to 400°F (200°C). Place the lamb in a roasting pan and roast for 15-20 minutes per pound for medium-rare. Use a meat thermometer to check for doneness (135°F for medium-rare).

* Beef: Roast the beef separately in another pan at 325°F (160°C) for 1.5-2 hours for medium-rare. Use a meat thermometer to check for doneness (135°F for medium-rare).

3. Resting: Let both meats rest for 10-15 minutes before carving and serving.

Method 2: Combining Roasting (Less Ideal but Possible):

1. Preparation: Prepare the lamb and beef as described above.

2. Roasting:

* Preheat your oven to 400°F (200°C).

* Place the lamb in the roasting pan, then place the beef on top of it.

* Roast for 15-20 minutes per pound for the lamb, then lower the temperature to 325°F (160°C) and continue roasting for another 1.5-2 hours.

* Use a meat thermometer to check for doneness, remembering that the lamb will cook faster than the beef.

3. Resting: Let the meats rest for 10-15 minutes before carving and serving.

Serving:

* Combined Serving: Once both meats are rested, you can slice them and arrange them together on a platter for a visually appealing and flavorful presentation.

* Separate Serving: Serve the lamb and beef separately, allowing guests to choose their preferred meat.

Tips:

* Marinades: Marinate the lamb and beef separately for a few hours (or even overnight) for enhanced flavor.

* Vegetables: Add vegetables to the roasting pan alongside the lamb or beef for a complete meal.

* Gravy: Make a rich gravy from the pan drippings for extra flavor.

* Accompaniments: Serve your roast meats with complementary sides like mashed potatoes, roasted vegetables, salads, and bread.

Remember: This is a general guide. You may need to adjust cooking times based on your oven and personal preferences. Use a meat thermometer to ensure both meats are cooked to your desired doneness. Enjoy!