A leg of lamb; just how do you prepare it? As I started reading about it on the internet I found a lot of conflicting information. Some methods say to slow cook on low heat, others suggest higher heat. I cooked three boneless legs, around 4-5 Lb each, over a period of time using slightly different approaches and with only small differences in the results. All three ended up with tough connective tissues in them, which I later found out is just the nature of the leg portion of lamb. I also found out that leg of lamb is considered a lean and tender cut of meat, and dry, moderate heat is recommended to preserve that tenderness and moisture. This is confusing since other sources say that with the tough connective tissues in leg of lamb, it needs to be cooked low and slow to help tenderize these tissues. I didn’t know any of that when I cooked up these three pieces of meats, so I cooked at medium heat once, and low heat twice, but all three methods were moist heat. The results? All three ways resulted in succulent  meat, though I thought the medium-well legs were a little less tender than the leg I cooked to well-done. This may have been a carving problem as you are supposed to cut against the grain, and I’m not sure I did a very good job making sure of […] Read more »

I have cooked turkeys for years now; for Thanksgiving, for Christmas, and anytime we run out of leftovers in the freezer. I always used to roast our turkeys on 325 degrees F, until fairly recently. After hearing about slow cooking at 200 degrees, I decided to try it and was very happy with the results. So this past Christmas my husband and I decided ahead of time that we should continue to roast at low temperatures. If you do try this recipe, I would really appreciate a quick comment with a star rating (option found immediately under each recipe). It helps me out tremendously! Thanks in advance! A couple of important things to be aware of is never to add stuffing or anything else to the cavity of a slow cooking turkey. With temperatures as low as 200 degrees, the stuffing simply won’t cook all the way through to reach the necessary, safe temperatures. Additionally, USDA states that cooking a turkey at temperatures less than 325 is unsafe, so if you do want to try this method, do it at your own risk. Personally I have read enough about it to feel comfortable doing this for my own family, but please do your own research before attempting this method. Slow roasting is baking at temperatures between 200-325°F  (93-160°C). Meat baked at low temperatures does not shrink nearly as much, a lot more of the juice is retained in the meat, […] Read more »