Easter Lamb
Posted: 20 Apr 2014, 20:03Went for a Persian style this Easter with lots of fresh herbs and marinaded the shoulder (3.8KG) from Thursday night.
Stuck it on at 280f at 7am this morning and took it off at around 2pm (or just after) when everyone turned up. I probably took it off a bit early as it was not entirely the pull apart texture that I wanted but it was almost there (maybe 30-60mins early);
Stuck it on at 280f at 7am this morning and took it off at around 2pm (or just after) when everyone turned up. I probably took it off a bit early as it was not entirely the pull apart texture that I wanted but it was almost there (maybe 30-60mins early);
