OK, slow roast leg of Lamb is what I have to cook for the Extended family TT. A leg has been sourced from a very good butcher.. I just need to not screw up its cooking. I had hoped to pot roast (casserole?) it very slowly, but it looks like there wont be a pot large enough.. so its going to have to be a roasting tin and some foil.. any tips on temps/timing? I have hours to cook it and tender as possible would be winning...Flavour wise I'm planning to keep it simple with a load of rosemary and red wine....
Did anybody else see that three fish roast thing from Morridogs?
I've been promised and hopefully will get my hands on my first great big chunk of sanglier.
but how do you decide what to drink with that?
it's cooked in gewurztraminer.