I think the recipe can be a winner, but it needs adjustments from the current instructions. I’d start checking it at 6-8 hours and then add liquid as needed.
I think the recipe can be a winner, but it needs adjustments from the current instructions. I’d 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.
I think the recipe can be a winner, but it needs adjustments from the current instructions. I’d 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.