Bone-In Leg of Lamb -- How Should I Cook
I have a six-and-a-half pound, bone-in leg of lamb currently sitting in yogurt marinade in my fridge, to roast tomorrow night. My question is, how to go about it -- I've seen varying advice online.
-- Low and slow (325) or high then low (450, then 325), and how does a convection oven affect the cooking time on this?
- Keep the yogurt on or clean it all the way off?
I slow roast my leg of lamb @ 225* for 4.5-6.0 hours , depending on size, flipped halfway through cooking on a rack in a shallow roasting pan or sheet pan......to medium-rare temperature...Take it out of the oven for 30-45 minutes before serving, cover with a stainless steel bowl which is covered in a towel. During this time I put any items needed to be heated or roasted in the oven. When the sides are done, I put the lamb back into the oven to brown for 10 minutes on high neat, or broiled on each side for 4-5 minutes to develop some char. If it's not too cold out, I'll throw it on the grill to char the outside and give it a grilled taste.
No need to clean all the yogurt off just wipe the excess off with you hands.
I like high heat 425 or so but if you find that it is browning too fast you can drop the the temp to 350
Convection will shorten cooking time and brown the meat more. But you should be using a probe thermometer and go by internal temp. 130 for M Rare 135 for Medium
Use a rack if you have one for more even cooking.