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Leg of lamb – rare, slow roast, or both?

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Leg of lamb – rare, slow roast, or both?

DeppityDawg | Mar 15, 2008 07:15 PM

I bought a 4-pound bone-in leg of lamb that should just about fit into my pathetic oversized toaster oven that burns everything. I am torn between doing a regular roast and one of those 5- or 7-hour slow roast recipes. Or would it be possible to do both? I.e. put the leftovers from a medium-rare roast back in the oven (covered) for a few more hours? Or will it dry out too much?

If I were to do this, would it be better to start eating from the hip end or the shank end?

Also, I distinctly remember a chef on TV saying that it was "dumb" to make slits all over the meat and sticking pieces of garlic in them. Something about the garlic not cooking properly. But it seems like everyone else in the history of civilization has done this with great results. Does anyone else see a reason not to do this (besides not liking garlic, or being lazy)?

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