It looks amazing, is this a tricky dish as in if you leave the meat in the oven too long (like your family members are running a bit late which is typical for my family) does it go bad? Would you suggest that in that case you leave it in the over some what longer or take it out and let it just rest outside the oven to prevent it getting over cooked? Ps. The garlic cloves inside the meat look delicious too they probably taste good too to smear over the meat! :)
Hey, thanks for your message, I’d say if you leave it in for may another 30 minutes or so longer in the oven, you’ll be fine, but I’d drop the temperature down to 100 degrees to prevent it from going dry! 👌
Will be making this for Christmas, the trick is cook it at a very low temperature and for longer, tender guaranteed, cannot wait 😋
100% - Low and slow cooking is key to tender perfection. 👌👌
I think I'm gonna mix up the recipe for this leg and your should roast recipe. Feeling creative!!! Thank you for the flavour profiles!
Thank you for the tips !
It looks amazing, is this a tricky dish as in if you leave the meat in the oven too long (like your family members are running a bit late which is typical for my family) does it go bad? Would you suggest that in that case you leave it in the over some what longer or take it out and let it just rest outside the oven to prevent it getting over cooked? Ps. The garlic cloves inside the meat look delicious too they probably taste good too to smear over the meat! :)
Hey, thanks for your message, I’d say if you leave it in for may another 30 minutes or so longer in the oven, you’ll be fine, but I’d drop the temperature down to 100 degrees to prevent it from going dry! 👌
Hi, i have a 2.5kg leg would this still be cooked at the same temp and same length of time?
I’d keep it in the oven for an additional 15 - 20 minutes.
We cooked our leg of lamb as directed and it was absolutely amazing it just melted and pulled apart beautifully thank you.
Excellent. Glad you enjoyed it! 👌
Have family coming over tomorrow, will be having your recipe
Excellent, enjoy
How'd it turn out?