Edwin Adkins
Culinary Support
“The 65°C core temperature in the first cooking step can be adjusted to suit your liking. Drop it to 58°C if you like the meat more medium rare."
Recipe by Edwin Adkins
Roast leg of lamb
Ingredients
Preparation
Cook using the following method
Recommendation of the tray
After cooking
Leave the meat to rest for 15 minutes before slicing. This will help to retain the natural juices of the meat.
