"Michel Boucher" > wrote in message
...
>I bought a fresh organic leg of lamb, a fairly large piece of meat,
> bone-in. It was supposed to be for tonight with six people at table.
> Unfortunately, that isn't going to happen and here I am with a 3kg
> piece of lamb. My plan is to freeze it and have it during the
> holidays. However, I don't like rare (or even pink) meat so my plan is
> to slow cook it. I prefer to cook until temperature is reached, not by
> time/weight which is an uncertain measure given that electric ovens
> vary. I want to slow cook it and am prepared to start early on
> whichever day I decide to do this.
>
> So, at which temperature will I get the best results for meat that
> pulls off with a fork? 225F? 300F?
>
> Do I need to heat the oven to 450F first?
>
> Should I cover the meat with foil?
>
> P.S. I used to have a recipe that used lemon slices but I lost it and
> have never been able to reproduce that perfect leg of lamb since.
snip

Do you have a Tagine? It will cook perfectly in a Tagine but you can copy
this with a covered pot that will fit in the oven.

Lay a few stems of rosemary on the bottom and sit the lamb on there with a
few lemon slices. Squeeze juice of half a lemon over the lamb and rub in
some grated garlic. You can sprinkle with salt and pepper as well.

Slow roast it at 130 deg C (270 Deg F) for about 6 hours. Don't peak in
there. Remove and use the juice to make a gravy. There will be no pink and
it will cut with a fork, it should be so tender

Frenchy

PS As you will have frozen this by now, that it before starting to cook it