As Britons prepare their Easter Sunday feasts, a head-to-head cooking test between oven and air fryer has revealed a clear winner for preparing leg of lamb. The oven method produced meat so tender it fell off the bone, while the air fryer left the lamb tough and chewy.
For the test, a leg of lamb was trimmed of fat and membranes, then marinated overnight in a paste of oil, Dijon mustard, and dry seasonings. The oven-roasted lamb was cooked at 160–180°C for two to four hours, with chicken stock added for moisture and frequent basting. The result was succulent, soft, and full of flavour, with the meat easily pulling away from the bone.
In contrast, the air fryer method—following Good Food's guidance at 200°C for 15 minutes, then 180°C for 45 minutes—produced a crispy exterior but left the inside nearly raw. After finishing in the oven, the lamb turned out tough and chewy, leading the tester to declare they would never repeat the air fryer approach.
The oven method, while time-consuming and requiring constant attention, delivered the melt-in-the-mouth tenderness that Easter lamb is known for. The air fryer, despite its convenience, failed to achieve the same results.
