There's something primal about biting into a roasted piece of meat. There's the exterior bark that's a little charred and caramelized. that bark protects the interior meat that's tender and juicy after basting in the fat from the skin for hours. It's called the Maillard reaction … [Read more...] about Oven-Roasted Lamb Shawarma, and Why I Didn’t Use the Slow-Cooker