We are in love with this 24-hour goat curry recipe (with our own modifications). Our usual supplier of goat was out of it, and so we got lamb stew cubes instead. I was thinking about doing the same recipe, but with lamb.
Doing a bit of research online, it seems like goat cooks more like tough lamb. The recipe, when using goat, calls for 24 hours at 179ºF/82ºC. Any thoughts on what modifications I should make for lamb? Lower temperature? Shorter time? Both?