Help! Leg of lamb

[Cantbelievethatimafoolagain]

Every time I cook leg of lamb it's hard and tough. I want to make slow cooked leg of lamb for Christmas. I tried it the other day and cooked it at 150c for 4 hrs. Other recipes have the temperature higher at about 170 and cook it for longer so I don't understand why the meat isn't falling off the bone.

any tips?

Make sure that it is completely wrapped up in foil and sealed so no cooking juice can escape.
I do slow cooked leg often and if the foil has a hole in it, the leg really dries out

I do a leg in a bath of red wine and stock, with rosemary and sage around it with chopped onions, chopped apricot and two whole cloves of garlic. Falls off the bone, in a large le creuset with lid or a stone dish with foil over the top to retain the moisture.
Pick out the garlic and herbs and blend the red wine jus with some flour and butter slurry to make a sumptuous gravy to accompany.

If I'm cooking two leg of lambs in the oven, do I cooked them for longer? Thanks

Are you covering it with tin foil, putting a trivet of vegetables underneath and some water (thumb nail width deep)?

@ByQuaintAzureWasp

yes i am!

I do a variation of this.

Marinate or just cover salt pepper, olive oil. Onions, garlic at bottom, lamb leg on top. Cook at 200 for 30 mins, then add 500mls liquid (i’ve done plain water but increased aromatics and veg), then seal firmly 4hrs at 150 don’t open, then 30 mins uncovered and rest for 30 mins. I do this with a 1/2 lamb leg and it falls off the bone.