I'm thinking about slow roasting a couple of baby lamb legs (by baby lamb legs I mean of a size where one leg feeds one person, with the bone still in). My plan was to brown them on the top of the stove, then roast them at 120C (that's about 250F) for 90 minutes or so. I want them to come out meltingly tender, and am vaguely trying to recreate something I had in Seville.
The other option would be to roast at 180C (that's about 350F) for 30 minutes or so I guess (if that helps you judge size).
Will this work? Should I wrap them in foil to keep the moisture in? They have very little fat looking at them.
Google seems to know very little about baby lamb recipes, and even less about about slow cooking baby lamb.