Hi Team Nigella, I'm cooking the Warm Shredded Lamb Salad with Mint and Pomegranate. For the overnight cooking of the lamb do I use the fan oven at 140c or no fan? Thanks!
Nigella's Warm Shredded Lamb Salad With Mint And Pomegranate (from NIGELLA BITES) is a dish that is low on effort but high on flavour. Lamb shoulder is a fatty cut that does very well being cooked slowly in a low oven overnight. The fat renders away and leaves moist, tender meat that can be shredded with a fork.
The recipe states that the lamb should be cooked at 140c, or at 120c if using a fan oven. If you have an oven that has both fan and non-fan options then we would suggest using the non-fan option of 140c for overnight cooking. But if you do use the fan oven option then you need to adjust the temperature down to 120c (or adjust the temperature as recommended by your oven's manufacturer). When you use a fan oven, the hot air circulates around the inside of the oven much more quickly and this makes the food cook more quickly, so generally it is recommended that the standard oven temperaure is reduced to offset this effect.