Cooking a roast in two-parts: Cooked lamb shoulder yesterday for an hour, can I continue to slow cook it again today after it sat in the fridge?
First, I had it roasting for 30 minutes at 450, followed by low heat at 325 for another 30. It was getting late and everyone was getting full so I was hoping to reheat/continue cooking the lamb shoulder for today (Christmas Day Dinner) Will this compromise the texture/meat/taste? Thanks!
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