bone-in versus boneless roast?
Jamie Oliver's fabulous slow-cooked lamb shoulder (recipe on foodtv.com) can be made with a bone in shoulder roast--or a boneless one, apparently. Got me wondering: what are the pros and cons of cooking with the bone in? Any difference as to cooking time or temperature. ?
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The major pros are flavor and economy, any tradeoff comes at carving time. No change to roasting temperature is required although cooking times may be lengthened somewhat as bones can act as insulators. That should be of little consequence as you're cooking to temperature (you are using a digital thermometer, yes?)
Also, you'll produce a nice roasted bone in the process -- perfect for making stock afterward.