To start a comment - people are different and everyone has different tastes. So here's a little cheat sheet to calculate the time of baking depending on your desires and the weight of the meat: 1kg – 85 to 90 degrees – 3...3.5 hours pink cut, pink juice 1kg – 85-90 degrees – 3,5...4 hours gray cut, clear juice 2kg – 95-100 degrees – 3...3.5 hours pink cut, pink juice 2kg – 95-100 degrees – 3,5...4 hours gray cut, clear juice was Talking about a piece of lamb in this recipe I mean leg of lamb, which is separated from the drumstick and cut thigh. What good is this method? The fact that the boundary between juicy meat and dry the sole is literally 2-3 degrees. The thermal conductivity of the meat is not large, and therefore, when the usual roasting/baking by the time the temperature in the center of the piece reaches the necessary value, the layers of the meat near the surface is completely dried. For this reason, technology came up with the sous vide - when for a long time placed a hermetically sealed piece of meat in water with a temperature of what you want to get a piece of meat. Me today described method allows to achieve similar results without the use of special equipment. The smaller the difference between the furnace temperature and the desired temperature of the piece of meat the longer the cooking, but, however, the thinner the surface, dry layer of meat.

this foot carefully cut out the thigh bone, with the meat cut away the fat and films (specifically, in this embodiment, the cooking, they do not need - can give a bad taste). Bone and cut film, you can immediately put into the freezer - we have sufficient quantity, it will be possible to prepare a concentrate of red broth, about which I wrote above. A piece of meat carefully daubed spicy mustard

Then fry in vegetable oil on all sides until Golden brown. Just roasting you will take no more than 12 minutes

Steak the same weight for 12 minutes will be well done - but the steak often has a thickness of not more than three, well, three and a half inches, and leg of lamb at least two times thicker. Therefore, in 12 minutes she is on the inside is still completely raw. And that's good. It remains to shift it to the dish, which then you submit it on the table and put into the oven at a temperature of 85-100 degrees for 3-4 hours (time and temperature determined by the crib). That's all. This gorgeous lamb I recommend to prepare red sauce. Directly in the sauce will take no more than 5-7 minutes to infuse well and he needs at least 10 minutes. So count yourself at what point we should start to cook it.