I don't eat - and therefore am not very experience at cooking - meat, but I want to make Molly Stevens' 7 hour leg of lamb for a dinner party in a couple of weeks. The recipe calls for a 6-8 lb bone-in leg of lamb, but when I went to the butcher today so that I can make a practice run recipe, they told me that bone-in would come in at 8 lbs minimum and was way too long to put in my dutch oven. So I ended up with a 1/2 bone-in leg of lamb coming in at around 3.75 lbs. So my questions are:
1. Should I cook the meat for less than the 7 hours required by the recipe? and
2. if I go for the whole leg of lamb for the actual dinner party (because I'm trying to serve 6, so the half won't be enough) could I braise it in my roasting pan with foil on top instead of a lid?
Help! I'm normally a decent cook, but meat really makes me nervous since I can't taste it and I don't cook it that often.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)