Lamb
Bone-In & Boneless
Q: Can lamb go in the oven right out of the refrigerator?
A: Take the lamb out of the refrigerator an hour before cooking so it reaches room temperature.
Q: Should I sear the Leg of Lamb before roasting?
A: You can sear the lamb under the broiler for 5 minutes or until the top turns brown. Flip the lamb over and repeat.
Q: At what temperature should I cook the Leg of Lamb?
A: Turn off the broiler and set the oven temperature to 325°F.
Q: How can I tell when the Leg of Lamb is done?
A. The best way to determine doneness is by inserting an instant read thermometer into the center or thickest part of the leg, away from any bones and fat.
Q. How long should I cook the Leg of Lamb? What should the internal temperature be for various degrees of doneness?
A: Please follow the instructions below unless you are cooking a Merino Leg of Lamb which cooks faster and finishes at lower temperatures (See Merino Lamb)
*The following chart is based on these assumptions:
1. Searing the Leg of Lamb under the broiler.
2. Cooking the Leg of Lamb at an oven temperature of 325°F
3. Allowing the Leg of Lamb to rest at least 15 minutes.
1. Searing the Leg of Lamb under the broiler.
2. Cooking the Leg of Lamb at an oven temperature of 325°F
3. Allowing the Leg of Lamb to rest at least 15 minutes.
|
Degree of Doneness
Rare Medium Rare Medium Well-Done |
Ideal Internal Temperature
before Carryover Cooking 120-125° 130-135° 135-140° 155-165° |
Approximate Minutes per Pound
15 min/lb 20 min/lb 25 min/lb 30 min/lb |
Q: Should I cook the Leg of Lamb until it reaches the ideal internal temperature for desired doneness?
A: The cooking process continues when it is removed from the oven. This is called carryover cooking, causing the internal temperature to rise 5-10°F. So, if you prefer medium-rare to medium, remove the lamb from the oven when the temperature reads 135 °F.
MERINO LAMB
1. Set the oven temperature to 400°F
2. Roast the Leg of Lamb to an internal temperature of 110°F
3. Allow the Leg of Lamb to rest at least 30 minutes before slicing.
1. Set the oven temperature to 400°F
2. Roast the Leg of Lamb to an internal temperature of 110°F
3. Allow the Leg of Lamb to rest at least 30 minutes before slicing.
Q. I don't think the Leg of Lamb has reached my desired degree of doneness. How much longer should it continue to cook?
A: Continue cooking the lamb until it reaches your preferred internal temperature. Make sure you check the temperature every 20 minutes and remember to account for carryover cooking.
Q: Can I slice the Leg of Lamb right out of the oven?
A: Let the lamb rest for about 20 minutes before slicing.
