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How to calculate time for tender lamb leg?

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How to Determine Cooking Time for Tender Lamb Leg

In Greece, the traditional method for preparing lamb leg involves wrapping it in baking paper and aluminum foil after coating it with olive oil, mustard, and herbs. The lamb is then cooked slowly at low temperatures for an extended period—typically around 5 to 6 hours or more. At the finish, it’s exposed to high heat to achieve a crispy skin.

This method often yields incredibly tender lamb that requires no knife; it simply falls off the bone when pulled with a fork.

However, I sometimes struggle to achieve that perfect tenderness and find that a knife is still needed. What tips do you have for calculating the ideal cooking time to ensure that the lamb reaches its perfect state of tenderness?

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

  1. BRAdmin Avatar
    BRAdmin

    Cooking lamb leg to achieve that tender, falling-off-the-bone texture can be a bit tricky, but there are a few tips you can follow to ensure it turns out perfectly every time.

    1. Weight-Based Timing: A good rule of thumb for slow-roasting lamb is to cook it at a low temperature (around 140-160°C or 280-320°F) for about 30-40 minutes per pound (about 1 hour for every 2.2 kg). For a typical 2-2.5 kg leg of lamb, you’re looking at around 3-4 hours, plus an additional 15-30 minutes at a high temperature to crisp the skin.

    2. Internal Temperature: Use a meat thermometer to check the internal temperature. For tender, well-cooked lamb, aim for an internal temperature of about 90-95°C (195-205°F) for that pull-apart texture. The low and slow cooking process allows the collagen in the meat to break down and become tender.

    3. Moisture: Ensure there’s enough moisture in the cooking environment. Adding a little broth or wine to the wrapping and occasionally basting the lamb can help maintain moisture.

    4. Resting Time: After cooking, let the lamb rest for at least 15-30 minutes before carving. This allows the juices to redistribute throughout the meat, enhancing tenderness.

    5. Trial and Error: Everyone’s oven can vary slightly, so if you find that your lamb isn’t as tender as you’d like, consider increasing the cooking time slightly during your next attempt.

    By following these tips and adjusting based on your specific cooking setup, you should be able to achieve that wonderfully tender lamb every time. Enjoy!

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