I already have a recipe but when I went to the butcher, I asked him to cut the leg into one to two inch thick pieces since the lamb wasn't boneless, like the recipe called for.
I plan on either braising it in a pan first and transferring it to the oven for an hour, then see how I'm doing.
I was just wondering if there is a certain way that would guarantee tenderness. This is a valentines dinner and both me and my significant other prefer medium cooked meats.
I plan on either braising it in a pan first and transferring it to the oven for an hour, then see how I'm doing.
I was just wondering if there is a certain way that would guarantee tenderness. This is a valentines dinner and both me and my significant other prefer medium cooked meats.