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.

--

"There is a crack in everything,
That's how the light gets in."

Leonard Cohen, Anthem