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Greek-style Slow Roasted Lamb - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Greek-style Slow Roasted Lamb

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  • Greek-style Slow Roasted Lamb

    I cooked pizza last Friday night and by Sunday the oven was down to slow roasting temp so I made this Greek Style Slow Roasted Lamb.

    I didn't take any photos but even better, here is the link to the recipe Greek-style Slow-roasted Lamb Recipe - Taste.com.au

    I cooked it at a lower temp than the recipe at 150'C and I also cooked it for longer (about 5hrs) The only other thing that I changed was that I may have slipped as I was pouring in the wine and about double went over the lamb

    It was sensational! It was not at all dry (I kept the meat loosely covered for most of the cooking) and the meat fell off the bone. The vegies cooking in the juices also had the great flavours of the meat, wine, stock, herbs & garlic.
    Paul

    Deficio est nusquam tamen vicis ut satus iterum
    (Failure is nothing but the opportunity to start again)
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