Doing a leg of lamb “Low and Slow” - HELP!« Back to Questions List

I'm doing a leg of lamb “Low and Slow” right now as I couldn’t get a shoulder from my local butcher. Follow the same idea for 107°c?, seem to be over shooting by about 7c at 114c. Do you think I’ll be OK if it’s a tad over? Regards, Matt
Posted by
Asked on 05/04/2014 10:49 am

Hi Matt,
Leg is a prime cut, it won’t behave like a shoulder, you can slow cook it but you should take off at 55-69°C internal for medium. The shoulder is loaded with collagen, you need the low temp and long cook, and it is ready when the meat is 88-93°C. The shoulder meat will shred with a fork and the bone will come out clean.

Posted by Chris Girvan-Brown
Answered On 06/04/2014 8:01 am