 In our house there is little agreement on how rare or cooked meats should be, Mitchell prefers his meat red while Diantha is on the grayer side of pink. Even when a consensus is reached it is uncommon for the execution to meet expectations and meat commonly ends up underdone or overdone. There is however a universally excepted and beloved way to cook meat in our home, low and slow. This method allows for imprecise cooking times and almost no oversight which is ideal for farmers, parents and most regular folks.
Ingredients: 1 half leg of lamb 1t coarse salt 1t thyme 1/2c red wine 1/2c water 1 onion (chopped) 2 cloves garlic Directions: Preheat the oven to 275F. Place the leg of lamb in a dutch oven with the garlic and chopped onion. pour wine and water over the lamb and sprinkle thyme and salt to cover the meat. Cover with a tight fitting lid and cook for 5-8 hours. Check periodically to ensure there is still liquid in the bottom of the pot. A gravy can be made by adding a bit of flour and broth or water to the remaining liquid after cooking, however we often don't take the time.
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