Slow roast lamb

When my parents were visiting from the UK one New Year we wanted to have a roast lamb ready and waiting for us when we got home from some New Year celebrations. Rather than leave the oven on a timed setting at the usual high temperatures I do lamb (e.g. see an previous recipe) my Mum had me set the oven low. The result was incredible; a really tender and juicy piece of heaven.

Prepare joint as per normal roast lamb recipe. Cover loosely with foil. Set oven temperature to 180°F. I found the joint changes internal temperature at about 25°F per hour. Use a meat thermometer and adjust oven temperature to reach 160°F at the time you want to eat. When the joint reaches 145°F turn the oven up to 325°F and finish (brown) for five or ten minutes (or just turn on the broiler for a few minutes). Let it sit for ten minutes before serving.


~ by Alistair on November 15, 2009.

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