In my stated quest to stick to domestic issues, I have a query about lamb.
In today's DT there is a recipe for roast leg of lamb, cooked with veg and red wine.
It is cooked ,with lots of faffing for a total of 46 minutes at 180 degrees, gas4.
It is taken out of the oven a couple of times for things to be added,which I would assume lowers the temperature of the meat each time.
Would this be cooked enough for you?
I know about pink lamb but I think this would be very undercooked.
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