JoS -- THANKS so much for giving me the heads-up about your and Alex's experiences with this recipe, it's greatly appreciated! I just bought my 5 pound bone-in leg of lamb as I saw the cut and size that I needed at the grocery store yesterday and have placed it in my freezer as my dinner is not for a couple weeks. This is a premium cut of meat so it's such a shame that this happened to both of you. I will need to find another recipe to use as I don't want what you experienced to happen to me. Many thanks again for taking the time to reply to my post. You're a lifesaver!!
I think the recipe can be a winner, but it needs adjustments from the current instructions. IтАЩd start checking it at 6-8 hours and then add liquid as needed.
Yes! Despite everything being burnt, dry, brown and crispy, the flavors really shined through. This could be a winner, but it definitely needs more liquid and a little more supervision in the oven.
I agree; just some tweaking is required. Fyi, I found another recipe for slow roasted leg of lamb that cooks for 6 hours for 5 pound bone-in lamb; the first half hour at 430 F (fan), then 320 F (fan) for remainder of time. You need to check halfway through to turn the lamb; requires 1000 ml liquid. This is the recipe I will be using this time so hopefully it turns out.
Hi all! I'm sorry those two that had bad experiences, but plenty others have had it work beautifully, truly wish I could help troubleshoot. As you see in the video (no food styling or tricks done on camera...) it is what it is with the ingredients and amounts listed, and it works! I've made it dozens of times and never once added more liquid, it's never burned, never dried. Some of the liquid will evaporate as is expected, but never close to anything resembling burnt. Every oven/pot is different I suppose, but my oven and pots are as basic as they come!
Please read the comments above by me (JoS) and Alex Andorfer about our experience cooking this recipe.
JoS -- THANKS so much for giving me the heads-up about your and Alex's experiences with this recipe, it's greatly appreciated! I just bought my 5 pound bone-in leg of lamb as I saw the cut and size that I needed at the grocery store yesterday and have placed it in my freezer as my dinner is not for a couple weeks. This is a premium cut of meat so it's such a shame that this happened to both of you. I will need to find another recipe to use as I don't want what you experienced to happen to me. Many thanks again for taking the time to reply to my post. You're a lifesaver!!
I think the recipe can be a winner, but it needs adjustments from the current instructions. IтАЩd start checking it at 6-8 hours and then add liquid as needed.
Yes! Despite everything being burnt, dry, brown and crispy, the flavors really shined through. This could be a winner, but it definitely needs more liquid and a little more supervision in the oven.
I agree; just some tweaking is required. Fyi, I found another recipe for slow roasted leg of lamb that cooks for 6 hours for 5 pound bone-in lamb; the first half hour at 430 F (fan), then 320 F (fan) for remainder of time. You need to check halfway through to turn the lamb; requires 1000 ml liquid. This is the recipe I will be using this time so hopefully it turns out.
Hi all! I'm sorry those two that had bad experiences, but plenty others have had it work beautifully, truly wish I could help troubleshoot. As you see in the video (no food styling or tricks done on camera...) it is what it is with the ingredients and amounts listed, and it works! I've made it dozens of times and never once added more liquid, it's never burned, never dried. Some of the liquid will evaporate as is expected, but never close to anything resembling burnt. Every oven/pot is different I suppose, but my oven and pots are as basic as they come!