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bklyn foodie

Member since Aug 2012

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Reviewed 4-Hour Lamb

Aug 22, 2012 in Food Network Community Toolbox on

Hi Fellow Foodies,
This recipe is incredible if you call it three hour lamb. I roasted per instructions and pulled it out in three hrs and it was perfect. Four hours is what makes it so dry! As Ina indicated, four hours was probably the time when mutton or something inferior was cooked. If it's a quality leg do the three hours and it...

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