I'm thinking about slow roasting a couple of baby lamb legs (by baby lamb legs I mean of a size where one leg feeds one person, with the bone still in). My plan was to brown them on the top of the stove, then roast them at 120C (that's about 250F) for 90 minutes or so. I want them to come out meltingly tender, and am vaguely trying to recreate something I had in Seville.
The other option would be to roast at 180C (that's about 350F) for 30 minutes or so I guess (if that helps you judge size).
Will this work? Should I wrap them in foil to keep the moisture in? They have very little fat looking at them.
Google seems to know very little about baby lamb recipes, and even less about about slow cooking baby lamb.
Best Answer
Welcome! I think you are pretty much on track with your ideas. However, I would choose to braise with stock rather than "roast".
I would recommend seasoning to your liking and then brush with a light olive oil. Sear on the stove top in the same pan you are going to put in the oven. (Enameled cast iron works well for this, if you have it.)
When browned, add stock to come up 1/2 to 2/3 of the way up the legs. (I use veal or beef.) Cover and place in pre-heated oven. I think the time and temp you planned on using (250°F for approx 90 mins) should work okay, although I usually go a little higher, around 300°F.
I would recommend checking the legs after an hour in the oven. Then check every 20 minutes or so until they reach your desired doneness. This method should give you falling-off-the-bone, melt-in-your-mouth-tender baby lamb.