I have previously prepared a leg of lamb by cooking it for four hours on low-ish heat. I planned to do it next week for Christmas day. The leg has arrived with three deep cuts through the meat, about 3/4 of the way through to the bone. I haven't see this before and I don't know if a slow roast is still an option. Has anyone seen this? Or prepared meat with cuts like this so it was moist and tender? I'm confused!!
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