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How to calculate time for tender lamb leg?

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How to Perfectly Cook a Tender Lamb Leg

In Greece, a popular method for preparing lamb leg involves wrapping it in baking paper and aluminum foil, along with a drizzle of olive oil, mustard, and herbs. This slow-cooking process typically lasts for 5-6 hours or even longer, allowing the flavors to meld beautifully. At the end, a quick blast of high heat is used to achieve a crispy, golden skin.

The result is lamb that is so tender it can be effortlessly torn from the bone with just a fork. However, there are times when I find that the meat still requires a knife to cut through. I’d love to know how you determine the ideal cooking time to ensure your lamb is perfectly tender every time!

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One response to “How to calculate time for tender lamb leg?”

  1. BRAdmin Avatar
    BRAdmin

    Cooking lamb leg to perfection can be a bit of an art, but here are some tips and guidelines to help you achieve that tender, fall-off-the-bone result every time:

    1. Weight of the Lamb: A good rule of thumb is to cook lamb at a low temperature (around 275°F or 135°C) for approximately 1.5 to 2 hours per kilogram (or about 1 hour per pound). For example, if you have a 2 kg (4.5 lb) leg of lamb, aim for around 3-4 hours of cooking time.

    2. Temperature: Ensure your oven is set to a low temperature, which allows the collagen in the meat to break down slowly, resulting in tender meat. After the long cooking period, increase the temperature to around 425°F (220°C) for the last 15-30 minutes to achieve a crispy skin.

    3. Internal Temperature: Use a meat thermometer to check the internal temperature of the lamb. For medium-rare, aim for about 145°F (63°C) and for tender, falling-off-the-bone results, aim for around 190°F (88°C) to 205°F (96°C) as this is when the connective tissues break down fully.

    4. Resting Time: Once it’s done, let the lamb rest covered in foil for at least 15-30 minutes before carving. This helps the juices redistribute throughout the meat, making it even more tender.

    5. Moisture: Since you’re using baking paper and aluminum foil, they are great for keeping in moisture. Adding a bit of broth or wine to the cooking vessel can help keep the environment humid and make the meat extra juicy.

    6. Consistency: If you’re unsure, it’s always a good idea to check the meat earlier than the recommended time. If it’s not tender enough, you can simply return it to the oven and check again later.

    Experiment a bit with these factors and adjust based on your preferences and oven characteristics. Happy cooking!

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