Topic: Tender lamb joint - what's best method

[livo]

Good to see you making headway.  I had to cook another batch of the slow lamb.  It's so good.

[JerryM]

i've given up on this - too many poor results and not going in the needed direction

the last go was the kuzu tandir recipe - 1.5hrs 140C covered, 1.5 hrs 185C uncovered

what i've learn't
1) blackened lamb needs a fire or smoke - it cant be done in domestic oven
2) lowering the temp results in much much longer cooking time with no real gain
3) adding cover water is not necessary
4) from i think Dalpuri post on amazingrib site - wrapping in foil works a treat (keeps moisture trapped in)
5) marinade ain't really worth it as its only on the surface
6) sliced onion helps keep the meat moist
7) upping the oven temp for last 30 mins say 200 - 240C does brown surface

im reverting back to what ive always done ie 140C for 5 hrs covered with sprinkling of salt and black pepper. i'll try out the foil wrapping and use 1 off sliced onion to sit the joint on.