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Preheat the oven to 400°F (200°C). Rub the lamb shoulder with the oil and season with salt and pepper. Put the lamb in a flameproof roasting tin and brown over high heat.
Transfer the lamb to the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the center of the lamb (not the filling) registers 130°. Transfer to a carving board.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
Temperatures for beef, veal and lamb steaks and roasts Term (French)Description [4] Temperature range [3] USDA recommended [5]; Extra-rare or Blue (bleu) very red 46–49 °C
A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens. [2] This is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a more tender product.
Step 2: Repeat the cut. Place the thick part of the roast on the cutting board. Slice horizontally through this thick section toward its outer edge, unfolding as you slice.
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For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C). A moderate oven has a range of 350–375 °F (180–190 °C), and a hot oven has temperature set to 400–450 °F (200–230 °C).