I want to try this 7 hour leg of lamb, cooked in a Le Creuset Dutch oven, but I am confused about the caulking part. Although I have never heard of it before, I do understand the concept. What I don't understand is do I just put the flour water mixture around the lid rim or all over the inside to the lid to seal it , or do I use the entire amount and pour over the leg of lamb also. The recipe sounds like maybe both ways????
Has anyone ever tried a recipe similar to this? I am curious as to how 'mushy' the meat would be cooked covered for 7 hours. I hate to risk a 6 lb. leg.