How do you cook lamb chops without drying them out?
How do you cook lamb so it's not dry?
Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat. 3-hour lamb is cooked at 180°C/350°F, while the 12 hour lamb is cooked at only 100°C/212°F.