So I’ve got two amazing recipes for pork and lamb shoulder. The pork takes 6.5 hours at 150°C with the last thirty mins at 220°C to get the crackling right. My pork (de-boned) weighs 3kg and will have some water in the tray for the gravy.
I also have a lamb shoulder that weighs 3kg (bone-in).
I only have one oven. It is a modern Bosch electric oven.
I want them both, ideally, to go in the oven at the same time, with the pork on top. I’ve cooked both these meats separately before.
Will I have to adjust the cooking time?
I was going to cook this so that it’s ready 2 hours before serving, then resting it for thirty minutes before I then wrap it tightly in foil and leave it in my boiler room.
In this time my potatoes will be roasting. Once the potatoes have roasted I’ll be putting the meat back in the oven - with the foil removed for fifteen minutes or so to come to temperature.
Does it sound like my cooking times will be OK? I’m hoping for melt in the mouth meat.