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Roast Lamb

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Roast Lamb

crosby_p | Dec 31, 2007 03:21 AM

I have a 2.81 lb shank half leg of lamb. I will probably do the garlic, rosemary, lemon thing, but I'd like advice on temp and time. I like it a little rare..I've read that I should start it at 475 for 30-minutes then reduce to 350 for the rest of the time...but how long should that be??? Thanks for any help!

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