Hi,
I see three basic approaches to roasting temperature:
1. One temperature throughout, say 180C - very common in books and on the web.
2. Start high finish low, say 200/220C then 180/160C - many chefs seem to recommend this.
3. start low finish high - I haven't come across this so often, till Jacobs comment in a thread on preheating roasting pans. He said start at 200/250F, which is 93/121C.
This seems unusually low to me. Even Greek style slow cooked lamb appears to be usually cooked at around 140/160C.
Given I am a total fan of Jacob and still in a cooking learning curve, I would really like more information on this approach - how long at the low temperature and then what finishing temp/time (assuming a higher temp is used for Maillard browning at the end). Also pros/cons this approach over the other two?
Regards, Don.