We cooked a leg of lamb (partially deboned) on a bed of root vegetables. Veggies were carrots, red beet (hence the red juice in the pan), turnips, and celery root. Served with potato gratin and a sauce based on chalott onion, stock, a little tomato puré, balsamic vinegar, soy sauce, red wine, black pepper and a little butter. The sauce is fantastic with lamb.
Lamb leg was 4.63 pounds and cooked at 257 fahrenheit for about 2.5 hours until internal is 147. Let rest for 20 minutes and temp rises to about 154, which is medium.
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