reiteration
Publish time 26-11-2019 05:39:02
that's a myth...
AdrianMills
Publish time 26-11-2019 05:39:02
Then eat whomever is cooking it for you as lamb, done properly, is not tough, dry or chewy. data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
gibbsy
Publish time 26-11-2019 05:39:02
My wife cooked a leg of lamb (bone in) for three hours at 140C in a fan oven. Fell to bits, beautiful.
Steven
Publish time 26-11-2019 05:39:02
No but home-made would have at least half the calorie content and much more delicious. Or even getting take-out as at least more actual cooking takes place than reconstructed protein solution
Lancia34
Publish time 26-11-2019 05:39:02
Mmmm. One of my favourites. Did a similar thing with beef a week or so ago. 5 hours of slooow cooking. Fell off as I carved, tasted so amazing and enough for 3 days of stunning sandwiches data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7