if i slow roast a leg of lamb (rubbed in olive oil, garlic and thyme) for 3 hours at 160 (like nigel slater says) can i put sliced potatoes underneath it without parboiling them (like nigella says)??
and should i slit and stuff the garlic in or just rub it, will the slitting make the juices run out too much.
and will a 2.3 kilo leg serve 6 done this way?
and while i'm at it do you think braised little gem and peas plus roasted carrots is ok with this?
am bit (tiny bit) nervous about dinner party tomorrow night.
thank you v much...