Caernarfon salt marsh lamb roasted in #bge, miso aubergine, slow roast tomato, courgette flower stuffed with ricotta, anchovy and mint.pic.twitter.com/LUoRA4cS6J
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Caernarfon salt marsh lamb roasted in #bge, miso aubergine, slow roast tomato, courgette flower stuffed with ricotta, anchovy and mint.pic.twitter.com/LUoRA4cS6J
Direct heat over coals+apple wood, cast iron grill. 160degC through the cook. Start skin side first, flip, pulled 105degF. Rested in butter
Thanks. Total cook time approx 20 minutes or so? Did you wrap the bones?
yeah maybe 15min actually, but fairly long resting - also 15min, I wanted v pink lamb. No wrapping on the bones, as it was lowish heat
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