leg of lamb...cooking time/temp?
I'll be making leg of lamb on sunday to celebrate Mother's Day. I'm going to either buy a 4-5lb boneless leg of lamb or a semi-boned leg which weighs approximately the same. How long and at what temp should i cook it for to get med. well results?
I wouldn't be able to approximate a rough time - I am sure someone else can from experience, but you might want to go off of internal temperature rather than some set time.... the internal temp for medium lamb is 140-150. Time is often bad to use for meat - the size of the cut, the true temp of the oven, if the meat is tied tightly, etc., all affect how fast it heats up.
Pull it from the over when the thing is a few degress below your desired temperature, as it will continue to heat up internally and you do want to give it time to rest.
Also, having bone-in versus boneless will affect the cooking time a bit.
Lamb done medium well might dry out on you - are you sure you want it to that level?
Seven hours. Seriously.
If you roast your leg o' lamb past medium-rare, it's likely to be dry and tough. But if you braise it all day, it will be unctuous and so tender you can eat it with a spoon. The classic French "seven hour leg of lamb" recipe is what you need:
Season the meat with salt and pepper and thoroughly brown it on all sides under the broiler. While it's browning, put a cup of dry white wine and 2 cups of stock (ideally veal stock, but beef, chicken, or a combination of the two will work) into a saucepan with a couple of bay leaves, a tablespoon of dried thyme, and a can of tomatoes and bring to a boil. Remove the lamb from the oven and reduce the heat to 250. Strew the roasting pan with a couple of small onions, a few shallots, some garlic cloves (all peeled and left whole), and a couple of carrots (peeled and chopped). Pour the liquid over everything, cover tightly, and place the pan on the next-to-the-bottom rack of the oven.
Seven hours later, voila! Carefully remove the lamb to a serving platter (it will disintegrate easily, so be careful here), strain and defat the pan juices, discard the solids, and serve.