I'm trying to plan the logistics for a dinner party, where I'm intending to cook a slow-cooked lamb shoulder roast alongside roasted root vegetable side dishes.
The issue is the dishes need to be cooked at different temperatures, and I only have one oven. The lamb shoulder roast takes 5 hours at 150C, while the vegetables - probably sweet potatoes, butternut and beetroot - will likely take 1 hour at 180C.
I don't have a warming oven either but I do have a separate, plug-in warming tray. Could I keep the lamb warm on the warming tray for an hour while I turn up the heat to cook the vegetables? Will the lamb keep warm for that long or will it start to sweat or go too dry? (I'd put it in a warmed pyrex dish and cover loosely with foil while on the tray.)
Alternatively - could I do a combination of both? Maybe add the vegetables to the oven with the lamb for the last 30-45 minutes of the lamb cooking time, then transfer the lamb to the warming tray, turn up the oven heat and finish off the vegetables for another 30 minutes?
Previously when I've done roasts I've cooked everything at 180C but have found I much prefer lamb slow roasted, having recently cooked it for the first time that way, but it does make things more complicated.