I'm preparing Leg of Lamb for Easter, which we are having at my Sister in-laws. Oven space at her home will be at a premium, so I was thinking of Roasting the Leg of Lamb to 120 degrees in the morning, covering it and then finishing it off at her place by bringing it up to 135-140.
Anyone par cooked Leg of Lamb before? What has been your experience? I'm concerned that when I pull the lamb out after the 1st part of cooking that the blood/juices will run out and that it will be dry when I finish it off later in the day.