I have laid the lamb shoulders in cooking bags. The oven is pretty full so I'm afraid this will effects how long time I should estimate. The oven has a fan.
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Here is a picture of the lamb shoulders.
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Hi Matias, I think you'll definitely want to rotate their positions during cooking to compensate for any hot or cold spots in your oven. And as far as timing goes, I'm going to see if I can get someone with more lamb experience to weigh in!
OK thanks, I have also laid them in a oven pan full of water and covered that with aluminium foil, with the idea of creating a sous vide kinda effect.
PHIL is a trusted home cook.
Use a thermometer to check the internal temp of the meat but it sounds like 15 hrs would do it