On Wed, 01 Feb 2012 11:39:03 +1100, Jeßus > wrote:

> On Mon, 30 Jan 2012 15:17:24 -0800, sf > wrote:
>
> >On Tue, 31 Jan 2012 09:18:41 +1100, Jeßus > wrote:
> >
> >> Looks like a perfect day for a long, slow cook on the combustion stove
> >> (heats up the house). Despite being summer here, we are getting
> >> southerly winds from Antartica today, meaning the temperature will
> >> stay low all day. Excellent, I love the cooler weather
> >
> >Sounds familiar. We get cold winds off the Ocean cooled by a current
> >that comes from the North. Brrrr. Those winds can be nippy!
>
> The leg came out great, it only received about 3½ hours in the oven
> because I prepped it all a little later than I should have... But yes,
> extremely tender, moist and great flavour from the simple combination
> of wine and herbs. I reckon this will be my default way to do a leg of
> lamb from now on, and for rolled shoulders (my favourite lamb cut)
> I'll use the rotisserie.
>
> Baking two loaves of spelt sourdough later on this morning, so roast
> lamb sandwiches for lunch. Had a late breakfast today but I'm already
> drooling just thinking about those sangas.
>
> Thanks again for the recipe sf.

You're very welcome! Glad to hear you liked it, I will give it a try
for sure now. I'm thinking that because I *really* do like my lamb
rare/med-rare to begin with, I'll probably bone & grill it first and
then braise the leftovers in wine for a couple of hours to make a
second meal that doesn't scream "leftovers" the following day.

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