I'm trying to identify the appropriate temperatures for roasting meats. Most lamb recipes call for roasting the leg at between 350 and 425; however, given the amount of fat in a lam leg and the excellent results I've had with rib roast at lower oven temperatures (250 F), I'm wondering if a lower temperature dry roast for leg of lamb would work well.
And never need to look up the recipe again
Make Jamie Oliver’s Crazy, Genius One-Pot Chicken
Saying Au Revoir to Baking with Dorie
Tomorrow, Tomorrow, Cookware Sale Ends Tomorrow
Just 'Til Monday: Cookware Crushes on Sale
Your New Summer Drink: Seedlip + Soda
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)