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
|
▲ ▼ |
Hi Matt, |
Please log in to post questions/answers: