I attempted to cook a roast lamb with a Sherry/tomato gravy and having done it before I thought, "no problem". Made some slits in the leg of lamb, stuffed them with mixed herbs, a cup of sherry and half a cup of water under the trivet with a mix of tomato sauce and Worcester sauce for covering it and later to baste it.
Started for 20 minutes at 200c dropping it to 150c and two hours only to find that the dish had boiled dry and was burnt as was the leg of lamb. I’m assuming that there is a fault with the oven temperature control and if I’m correct is there a way to test it such as a special thermometer or have I made an awful mistake?
Started for 20 minutes at 200c dropping it to 150c and two hours only to find that the dish had boiled dry and was burnt as was the leg of lamb. I’m assuming that there is a fault with the oven temperature control and if I’m correct is there a way to test it such as a special thermometer or have I made an awful mistake?