Roast Leg of Lamb

Step 5 Roast lamb

Throw the lamb in a pre-heated 400F oven.

After 15-20 minutes, turn the temperature down to 325F and continue roasting until an instant-read thermometer reads your target temperature.  This is the only way to be sure your roast is done properly!  Take temperature readings at the thickest part of the leg, but don't get too close to the bone - it will be much hotter than the surrounding meat.

Basting the leg with the pan drippings is always a good thing, and you can add more brown sugar or other seasoning if you like.

Notes on time & temperature:
Obviously the cook time will vary depending on both the size of your lamb leg and the target temperature - mine reached medium in about an hour.  I would actually have preferred medium-rare, but the temperature climbs fast near the end of cooking!  Beware, and check frequently when you're nearing target temperature.

Rare:  120-125F (center bright red, pink outer)
Medium-rare: 130-135F (center pink, light brown outer)
Medium: 140-145F  (center light pink, brown outer)
Medium-well: 150-155F (light brown center, brown outer)
Well done: 160F + (all brown, aka dry and burnt)