Leg of lamb, semi-boneles, roasting time per pound?
I have a recipe for leg of lamb, bone in, haitch bone removed. The original recipe is for an 8 pounder in a 325 oven. The leg I have is 6.5#, and, last time I made an even smaller one, it was still delicious but overcooked. I know I want an internal temp before resting of 130-135 degrees. Can I reduce cooking time per pound proportionally?
Original recipe is 2 hours in the oven, remove, add some other things to the lamb, back in the oven for 30 minutes, and then a 45 minute rest. So that's 15 minutes a pound, then about 4 minutes a pound, and then about 5-6 minutes a pound rest. So I am guessing 1 hour, 38 minutes in, then 36 minutes in, then rest 33 minutes' rest. I may shave off a minute or two here or there. Does that sound about right, or do I need to make further adjustments?
Thanks!
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Gio
Mar 17, 2012 06:17 AM
The "rule" for roasting meats when I began cooking (a long time ago) was 325F at 20 minutes a pound except pork was 30 minutes a pound. Not much has changed since then but now we start checking with a thermometer 10-ish minutes before the end of the roasting time and perhaps with a higher temp for poultry. Additionally, the 45 minutes of resting seems much too long. I can see maybe 15-20 minutes, tented with foil, but not 45...
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re: Gio
Thank you! That should work here, and I see they basically have figured 20 minutes per pound, with two trips into the oven. I saw a charts that made me think the smaller roast would cook at a faster rate, but the thermometer ought to tak care of that difference, if any, you're right. Yeah, why should the lamb rest 45 minutes when I won't allow myself such an indulgence today? I will see if 20-25 works.
Many thanks!
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