What about cooking meat at low temperature in the oven? I'm so done with it! Look at the picture below. I nicely seared a rack of lamb in a pan, then continued in the oven at 120°C(248°F), using a meat thermometer set at 58°C(136°F). I haven't timed it exactly, but I guess it took around 30 minutes to get there. When cut, the meat was warmed through perfectly, but still looked almost raw. I can decribe the taste like this; utterly bland and boring, although it had been seasoned well! This is my last try-out with oven cooking at low temperature. I had the same experience with pork-loin. I very much prefer to use the oven at 180°C(356°C) or even higher. Only then you get that crispy dark crust and meat full of taste (umami?) and, with just the right bit of a chew on. I rather give up the tenderness of the meat for a really nice taste. What are your experiences with low oven temperatures? (In case you want to know, in the picture you're also looking at shiitakes, shiitake flan, potatoes, belgian endive and my favorite addition to lamb: flageolets (the beans, sorry, don't know the english word).