David Dyer-Bennet wrote:

> Bob > writes:
>
>> The ten-pound leg of lamb went into a turkey-sized roasting bag and
>> the slurry was added along with some bay leaves.
>
> So what are these "roasting bags"? Airtight? Sounds like you're
> essentially steaming your "roasted" leg of lamb?

Who called it "roasted"? A more correct term would be "braised".

Bob