I've bought a 1.5kg bone-in shoulder of a young suckling lamb. So for this Easter I'll be making a roast shoulder of lamb for the first time ever!
I've recently been impressed by Joel Robuchon's cook book 'The complete Robuchon'. His instructions are to cook a 1.5kg shoulder for 45 minutes at 240 celcius, turning once in between. His seasoning is simple which I like: only thyme and garlic.
However, many other recipes suggest a much longer oven time, up to 5 hours at 160 celcius. One example is in this youtube video - http://youtu.be/5Uhm63f0Aq0
Also in the youtube video a dutch oven is used with the lid on. However Robuchon suggests using an uncovered roasting tray.
So, who has experience with one of these cooking methods? Should I cook long and slow, or short at a much higher heat? And should I take out my dutch oven or a roasting pan?
I don't want to disappoint my guests this Monday so any advice is much appreciated! Thanks!
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