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Bourdain's 7-Hour Leg of Lamb

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I've been wanting to try it for a while. The basic recipe involves putting the lamb in a dutch oven with wine and aromatic veggies, sealing the lid with a paste made from dough, and cooking for 7 hours at 300F. What could be simpler?

But I confess to some doubt that it is really possible to cook a leg of lamb at 300F for seven hours without it's turning to leather. Has anybody done this? Would a lower temperature be better? Any recommendations as to the type of lamb that would produce the best results? I mean, obviously, bone-in, but are there certain varieties of lamb that are better suited to this cooking style? Thanks a lot.

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  1. I did a close take on this for last Easter but it was a pretty large leg (bordering on muttony though everyone liked it). It definately turns more into a scoop it up with a spoon thing as opposed to a sliced presentation. If you are a fan of long slow winey braises then give it a try. The sides also need to include "sopping up the juices" kind of things.

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    1. re: Torty

      in other words, lamb turns to butter, not to leather