«

»

Print this Post

Roasting Leg of Lamb: Bone in or Boneless

lamb-ck-522370-x

I’ve had several requests for roasting lamb (a time-honored Easter meat!) so here’s some general guidelines. I say “general” because I don’t really have a recipe as such.

I take my lamb out about an hour prior to roasting. That way, it roasts nicely throughout.

I trim the fat, rub all over with olive oil. I make slits in the meat and insert garlic slivers about every 3-4″ across the top. I insert the garlic so it doesn’t show through.

I then sprinkle it with salt, pepper and minced rosemary. I use about 1 teaspoon minced rosemary for every pound of lamb.  And I pour a bit of red wine in the bottom of the pan to make a nice au jus.

I just roast mine at 325 regardless if it’s a bone in or boneless.

NOW SOME INFO ON TIME & TEMPERATURE

TIME: BONE IN: 5–7#,  15-20 minutes per pound for medium rare

20-25 minutes per pound for medium

25-30 minutes per pound for well done

BONELESS: 4-7#   About the same amount of time per pound

BUT MY ADVICE IS TO TAKE THE LAMB OUT WHEN IT REACHES 5-10 DEGREES BELOW WHAT YOU WANT. CARRYOVER COOKING OCCURS AS IT’S RESTING UNDER TENTED FOIL AND TEMPERATURE WILL RAISE 5-10 DEGREES.

DON’T OVERCOOK LAMB – IT WILL BE TOUCH AND NOT MUCH FLAVOR. I LIKE MINE MEDIUM RARE.

INTERNAL TEMPERATURE

Rare: 120 to 125 degrees F – center is bright red, pinkish toward the exterior portion

Medium Rare:  130 to 135 degrees F – center is very pink, slightly brown toward the exterior portion

Medium:  140 to 145 degrees F – center is light pink, outer portion is brown

Medium Well:  150 to 155 degrees F – not pink

Well Done: 160 degrees F and above – meat is uniformly brown throughout

 

Permanent link to this article: http://abouteating.com/roasting-leg-of-lamb-bone-in-or-boneless/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>