We let the lamb marinate overnight, then we cook it slowly the next morning. It's soo tasty and tender.
For rare lamb the internal temperature will be around 50 degrees C, for medium-rare 60 degrees C, for medium 65 degrees C and for well done 70 degrees C.
Made it for 18 people the extra effort was well worth it nothing but great comments from everyone great taste - 15 Apr 2016