Hi guys,
I'm making a roast lamb dinner on Sunday for the first time ever and I really need help on the main part of it which is roasting the lamb!
I successfully made a roast dinner last week for the first time but that was a simple chicken roast! Lamb I feel is much more complicated as I want it to be perfect and not too dry!
So I'm confident about all the sunday dinner trimmings but how do I get the PERFECT lamb?!
Do I have to to cover it in foil? Is it advised, I hear the juices stay in the meat longer that way! (Also if i do have to do this, shiny side up or down?)
I know I sound really thick but I really hope you can help!!
Thanks,
Damsel in Distress
!
x
I'm making a roast lamb dinner on Sunday for the first time ever and I really need help on the main part of it which is roasting the lamb!
I successfully made a roast dinner last week for the first time but that was a simple chicken roast! Lamb I feel is much more complicated as I want it to be perfect and not too dry!
So I'm confident about all the sunday dinner trimmings but how do I get the PERFECT lamb?!
Do I have to to cover it in foil? Is it advised, I hear the juices stay in the meat longer that way! (Also if i do have to do this, shiny side up or down?)
I know I sound really thick but I really hope you can help!!
Thanks,
Damsel in Distress
!x