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.
Please enter a valid email address.
Well played. You deserve a cookie.
How two brothers in Ohio want to change the way young adults eat
Can a Comic App Teach Kids to Eat Mindfully?
Relive Our Holiday Market
Gifts for Those Who Can't Stay Out of the Kitchen
The Illustrated Biographies of 16 1/2 Desserts
All New, Just-In-Time Gifts
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.