Slow cooking lamb overnight - time differences between leg and shoulder?

[bondgirl77]

Following a Nigella recipe for slow cooking lamb at a very low temp overnight. Her recipe calls for a 2.5kg shoulder, I have a 2.2kg leg. Is it still suitable for this kind of slow cooking, does anyone know? Am going to put in before I go to bed, about 10, for a 1pm ish lunch tomorrow.

I am a bit late to answer now but please tell us how it went.

What temp did you cook it for overnight?

Hello, it went really well although I think a larger shoulder would have been even more tender as more fatty. Basically I cooked it at 110C (I always reduce the cooking temp by 30C for my oven) from 10pm until midday the next day. Recipe advised browning joint in the roasting tin (personally I don't think this could have made a vast amount of difference), then browning some shallots, a carrot and some garlic, adding 500ml boiling water and covering tightly in foil. This long slow cook made for extremely tender meat but next time I think I would cook it slightly higher and just put it in very early on the Sunday as know from eating slow roasts at friends' that this produces similar results! But a great, stress free way to do a roast, perfectly cooked soft meat, plus it produces yummy juices for a perfect gravy base.

Mmmm, I love slow roasted lamb. I usually use Jamie's recipe but yours sounds good