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Reply to "Leg of Lamb Bone-In"

Did the lamb have little taste or too dry?

I think the 165* was a bit too overdone. Try removing at no more than 140*. The cook temp just determines how long it takes to get to where you want to be. Low and slow is virtually the same whether it's 225* or 275* or 180*. Now if you're cooking at 375* or 425*, that's another story. I wouldn't cook anything as low as 130*, texture wise and safety wise, but that's me.

Don't cook at a set temp for a fixed time. Cook till the meat reaches the temp you want and often check for tenderness with a temp probe or toothpick.
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