I cooked lamb for Easter dinner today - an Orlando Murrin recipe from BBC Good Food. I cooked the same recipe with great success about a month ago. The only difference this time is that instead of using a cheap £10 leg of lamb from the supermarket, I used a £45 leg from an award-winning local butcher. Yet the lamb was almost inedible this time, tough as old boots. It's true that the cheap leg had the bone in, whereas today's cut had the bone removed, but I can't believe that accounts for the difference. How did I manage to go wrong with a slow-cook recipe like this?
Slow cooked leg of lamb recipe | BBC Good Food
Grateful for any insights.
Slow cooked leg of lamb recipe | BBC Good Food
Grateful for any insights.