Slow Roasting Marinated Boned Meats

Meats should be wrapped in aluminum foil to prevent moisture from escaping. Wrapping twice is better.

For lamb shank: 90m-2.5hrs at 350F, the longer the softer the lamb gets

For chicken legs - 90m at 300F or 2.5m at 250F

Seafood Foil Baking (not slow roasting):
Pacific (not spanish) Mackerel: marinate or oil, slice diagonally into skin to let marinate, 400F 20m, do not overcook.
Shrimp and scallops: 350F for 20-25 minutes from thawed