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7-hour roast leg of lamb: need advice

damiano | Apr 19, 201712:38 PM

I've recently bought an old cook book by Patricia Wells - Bistro Cooking (1989). I've been pleasantly surprised by the quality of the recipes.

One of the recipes is a seven hour roasted leg of lamb. What's surprising is that the lamb (she says 6-7 pounds or around 3 kg) is roasted for seven hours at 425F (220 Celsius). I'd have thought a roast for seven hours would need a much lower temperature. Apparently not, according to this article (which also has the full recipe):

I've searched chowhound as well, and found this thread.
Here, the original poster cooked the lamb for five hours and was also very enthusiastic.

My questions. Could more people testify for the positive results of the long cooking time at 220 Celsius? And what if my leg of lamb is smaller, say 4-5 pounds (around 2 kg)? I've asked my butcher and he says his legs of lamb are around 2 kg or less. Should I cook for less hours, say five? Leg of lamb is incredibly expensive this year, at 30 euro per kg, so I don't want to mess it up.

Much appreciated!

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