I have 794g of Shoulder Lamb. It is boned (can you buy it with a bone in??). How long should I cook it for?
I have Delia's Complete Cooking Course, which suggests cooking for 30 minutes at 230C plus 30 degrees at 180C per pound (450G); about 1hr 20 minutes.
Delia Online just says 30 minutes per pound at 190C.
Which would people recommend? I'm planning on adding garlic and rosemary to the meat, and making an onion and rosemary sauce.