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Home Cooking 8

Bone-In Leg of Lamb -- How Should I Cook

BabyLitigator | Nov 11, 201107:19 PM

I have a six-and-a-half pound, bone-in leg of lamb currently sitting in yogurt marinade in my fridge, to roast tomorrow night. My question is, how to go about it -- I've seen varying advice online.

-- Low and slow (325) or high then low (450, then 325), and how does a convection oven affect the cooking time on this?
- Keep the yogurt on or clean it all the way off?

Much appreciated.

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