Tips for Roasting Leg of Lamb

How long to roast leg of lamb? For best results follow the recipe for medium roasted lamb or for fall – apart tender lamb (anything in between may be tough). Here is a quick guide for oven roasted lamb leg at 325˚ F (and remember that with the resting time, the lamb will continue to cook and its internal temperature will rise). The following should be the temps after the lamb has rested:

• Rare: About 15 minutes per pound or until internal temperature registers 125°F

• Medium Rare: About 20 minutes per pound or until internal temperature registers 130°F to 135°F

• Medium: About 25 minutes per pound or until internal temperature registers 135° F to 140°F

• Well- Done: About 30 minutes per pound or until internal temperature registers 155°F to 165°F

• Fall- Apart Tender Lamb: About 40 minutes per pound or until internal temperature registers

175°F or beyond.

Storage and freezing instructions:

• Leftover lamb roast will keep in the fridge for 3 to 4 days or so. Just be sure the lamb has cooled before transferring to tight- lid, glass containers to refrigerate. You can also freeze cooked lamb leg. Carve and remove the bone and store the lamb in freezer in safe containers or zip-loc bags for up to 2 months or so. Thaw overnight in the fridge. Reheat in the oven, covered, with a bit of liquid in the baking pan.