https://imgur.com/a/h3WNjRR I'm worried about cooking it for long enough so it's not raw in the middle. And also making sure that the spices/sauce penetrate deep enough. Most recipes are saying ~300 degrees F for 2 hours which seems low.
https://imgur.com/a/h3WNjRR I'm worried about cooking it for long enough so it's not raw in the middle. And also making sure that the spices/sauce penetrate deep enough. Most recipes are saying ~300 degrees F for 2 hours which seems low. I used to make Greek-style leg of butterflied lamb by marinating it in a mixture of olive oil and lemon juice overnight, is that a good idea? submitted by /u/Optimal_Tennis8673 [link] [comments]
