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Caran | 00:24 Mon 08th Oct 2018 | Media & TV
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There is a recipe today for lamb. The timings say 4 hours at 180 covered by
foil then a further hour uncovered. This seems quite a long time at this temperature. What do you think?

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Depends on the cut of lamb and whether it was on the bone, plus what weight it was.
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It was a boned shoulder or leg. I would have thought about 140 for 4 hours then higher for last uncovered hour.
I'd probably start at 180 for half an hour, drop to 140 then continue as you say - nothing much can wrong with a boned and rolled shoulder.

Delicious too.

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