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An uncomplicated recipe, that brings lamb and other simple ingredients like carrots, tomatoes and kidney beans together beautifully. It makes for a great family meal.
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I've made this a few times, and though a little on the crumbly side, it's delicious!
Sorry but this recipe is a dud, followed it to the tee and slow roasted it for 4 hours and it turned out overcooked and dry and "packed full of taste" is also a lie, dry, bland and tough, waste of a good lamb leg.
Hi there, I slow cooked a 5.2 Kg beef roast last week for my daughters 21st, it was perfect, and everybody kept coming back for more, unfortunately it all went.
The secret for me is the spike thermometer, it indicates the internal temperature, when the internal temperature is what you are after then it is ready, seems obvious. However the part that isn't obvious is because we are used to cooking at a rate of 1 hour for every Kg at 180C, this isn't slow cooking. Essentially if the inner temperature you are after is 62C, then you can set your oven to 62C and there you are it wont get any hotter and it will cook slow.
The 5.2 Kg took 6.5 hours at 120C.
I'm about to put a roast on just for 2, it is 2Kg, I'm going to reduce the temperature to 80C just for kicks.
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