Baked the 5 pound (2.5 kg) lamb roast yesterday in the oven. Wanted to slow cook it but my tray wasn’t deep enough to cover it with enough water. So I browned it in the frying pan first and then baked it in the oven at 140C for 5 hrs until the core reached 60C.
Covered it with aluminum foil to prevent charring. Now I just need to reheat it tomorrow and finish the sauce.
Related Articles
- Dan’s Slow Roast Lamb (thefatsausage.wordpress.com)
- Slow-cooked lamb with rhubarb recipe (telegraph.co.uk)
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