So, I made a shoulder of lamb yesterday in my mum's oven. She has a modern Siemens convection oven, with many settings.
The shoulder needed to be roasted whole in about 4 hours. I checked the manual beforehand, and decided on 3D fan forced at the required 150 degrees Celsius (as per the reliable recipe http://www.raymondblanc.com/recipes/s...).
Other oven settings include: fan-assisted, combination of fan and grill, and ordinary top and bottom heat (explanation here http://cookwise.com.au/so-what-functi...). For chicken I always choose the fan/grill combi to very good results.
I was however not satisfied with the end result - the shoulder of lamb was a bit dry and tough. Unlike what I expected it to be. I covered the meat with aluminium foil, weighing it down with a spoon as the fan was blowing the foil upwards.
Was I right in choosing 3D fan forced? Should I have chosen a gentler heat instead?
I'm completely clueless when it comes to electrical ovens, as I have a fan-assisted gas oven at home (which I prefer).