Cooking For Engineers

[pbone]

I'm challenged by the idea of cooking a 5.5lb bonesess excellent (I know the butcher) leg of lamb roast that's tied and frozen solid. If I thaw it, it will leak out a lot of juice, so I'd like to cook it by putting it into the oven frozen. I like it quite rare, medium rare, say, and I have all day if slow cooking is advised. I have a thermapen, so I can test anything short of a nuclear bomb.))))) Comments or suggestions?

[Dilbert]

slow / low temp seems to be the key - and keep it covered.

I've noted the water expelled by - for example - frozen ground beef vs. fresh. frankly I avoid freezing meat whenever possible - so my experience in roasting an ice cube is very limited.

google 'cook frozen roast' - a fair number of success stories . . . .