So we love roast lamb and I often cook it. When I was a hold and mum used to cook it the crispy skin would be my favorite part and would have a lovely crunch. However when I cook it, although the skin looks golden and crispy, it's actually tough and chewy. The meat is lovely and tender but id love a bit of crispy skin.
Is this tough skin down to the quality of the lamb, or am I doing something wrong when in cooking it? I cook it at 160 for just under 1hr per kg
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