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Leg of Lamb


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Leg of Lamb

winegod | | Mar 22, 2013 06:53 AM

I am planning on making a large, bone-in, roast leg of lamb for Easter this year. I am serving 10-11 guests, so I told my butcher for an 8-10lb leg (I don't mind some leftovers). I plan on marinating the lamb overnight in a rub consisting of a Moroccan-style spice blend, garlic and olive oil. This is my first time roasting a whole leg and had a few questions (I have searched the web and this site but there is varying information out there).

I would like to utilize a slow-roast method, perhaps blasting the leg at 450 for the first 15 minutes then reducing the oven temperature to 250 and roasting until medium-rare/medium. My preference is to have some medium slices for those who prefer their lamb a little more done and some medium-rare pieces for the others (and me). I am thinking of pulling the leg out when it hits 130, and with 5-10 degrees of carryover I should get to a nice medium-rare to medium. I would let the lamb rest for 15-20 minutes and then carve.

My biggest question is timing. I understand timing can vary depending on the oven, the piece of meat,etc., but for planning purposes I would like some rough estimate of when it might be done. I would probably check the meat's temp 3/4 of the way into the estimated cooking time to make sure everything is on track.

Any thoughts? Thanks in advance.

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