Sunday Brunch

[Caran]

There is a recipe today for lamb. The timings say 4 hours at 180 covered by
foil then a further hour uncovered. This seems quite a long time at this temperature. What do you think?

[Mamyalynne]

Depends on the cut of lamb and whether it was on the bone, plus what weight it was.

[Caran]

It was a boned shoulder or leg. I would have thought about 140 for 4 hours then higher for last uncovered hour.

[Mamyalynne]

I'd probably start at 180 for half an hour, drop to 140 then continue as you say - nothing much can wrong with a boned and rolled shoulder.

Delicious too.