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Hi James - sorry to hear your lamb didn't turn out the best. Key things to consider are selecting the right cut (go for shoulders and legs), cover the dish tightly with foil (you may need to add a little moisture too) and the size of your lamb (the bigger it is the longer it will take to cook). Also, for slow cooking you need to keep the temp low too.
Or does it has to be a spesial size
I cooked a leg off lamb for the four hours but the meat dident fall of was it the right cut or what have I done wrong
Good advice. Thanks
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