I'm not an experienced cook, and I just tried making lamb shawarma for the first time using this recipe: https://www.recipetineats.com/slow-cooked-lamb-shawarma/ Unfortunately, it turned out to be a disaster I used lamb leg from Costco and scaled the recipe down from 3.5 lbs to just 0.5 lb since I didn't want to make too much. The piece of meat I had was essentially a thin fillet. The recipe calls for roasting at 320–350°F for 3 hours. Knowing that a much smaller piece of meat wouldn't need nearly as much time, I lowered the oven temperature (I actually used the Ninja Combi bake operation) to 300°F. However, after just an hour, the internal temperature had already reached 200°F, and the lamb was completely dried out. In hindsight, I'm guessing the thinness of the meat was a bigger factor than the amount of meat. What should I have done differently? Should I have used a much lower temperature, shortened the cooking time significantly? Or maybe I should have just used a thicker piece of lamb? submitted by /u/Diligent_Board_172 [link] [comments]
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