Baked @ 250 for 4.5 hours instead of 300 for 3

[Timmah!]

 

[RobMc]

My boy that looks delicious, how come you're not huge? yes the lower the temp and the longer it cooks the more tender the meat. When I worked I used a slow cooker a lot and still use occasionally, only drawback are any vegetables don't get soft enough for me and I never understood why meat was tender and vegetables firm.

What I do now is start the cooking process at 180 C for 30 mins, then turn down to 140 C and leave for 5 hrs, lamb especially likes this method.

Edited June 23, 2018 by RobMc

[Timmah!]

Lol, I'm starting to get chubby; 6' & 227 lbs.  My temps are in Farenheit instead of Celcius, being in the U.S.  The low & slow method is definitely to my liking!  I also bake them an additional 1/2 hour @ 350 F after I uncover them to allow the sauce to caramelize; 2 coats, each applied & allowed to do the Maillard thing for 15 minutes...interesting how that works over from my coffee roasting...in coffee, you have to maintain the ramp & temp. or the process ends before the amino acids are converted, resulting in a 'pooched' roast.  Definitely getting bigger; this is what I'm looking like these days: 

Edited June 23, 2018 by Timmah!

[RobMc]

When you love food it's hard not to get bigger, I was never a salad person, I'm about the same weight as you, unfortunately I'm shorter, but do a roaring trade at Christmas