We're not on Twatter, 4D.
I had the oven up to the max at the start, 220 for about 15 mins. Then turned it down to 160 for nearly two hours.
It was fucking beautiful and made excellent gravy too. Only bought it because it was reduced in Co-Op, will try it with a decent cut next time, from a butcher.
My favourite cut of lamb is the shoulder, it's cheaper than the leg and if cooked really slow for about 3-4 hours just melts in your mouth, lovely stuff.
