Slow cooked Roast Lamb
On tonights menu was slow cooked roast lamb, it was cooked for about three hours on a low heat, approximately 120 deg C. The lamb was also allowed to sit/rest out of the oven for almost ten minutes. The main reason it wasn't ten minutes was that it smelt good and looked good, too good to just leave sitting. This is what it looked like after slicing it up.
Nicely cooked through, not over done, still succulent and tender. A few spots were also developing a little crunch, nice, yes it was seasoned (rosemary, salt, pepper) before being cooked. We do also have some left over, not as much as it should be. Somehow more pieces had to be "tested" to ensure consistency of flavour throughout, or at least that is my excuse.