What temperature and duration should I cook a leg of lamb?
I’m following a recipe that calls for a 4.5-pound bone-in leg of lamb, but I have a 6.5-pound boneless leg instead. The recipe recommends cooking it for 120 minutes at 200°F on a roasting rack. Should I adjust the cooking time, or is it better to check for a specific internal temperature? If so, what temperatures should I aim for?
When cooking a larger boneless leg of lamb, it’s a good idea to adjust the cooking time while still focusing on internal temperature for the best results. For a 6.5-pound boneless leg of lamb, here’s what you can do:
Cooking Temperature: If the recipe calls for cooking at 200°F, you can continue with that temperature, as low-and-slow cooking yields tender results.
Cooking Time: Generally, you can estimate around 20 minutes per pound at 200°F. For your 6.5-pound roast, that would put the cooking time around 130 to 150 minutes (2 hours and 10 minutes to 2 hours and 30 minutes). However, it’s best to use a meat thermometer to ensure doneness.
Internal Temperature: Here are some recommended internal temperatures for lamb:
For the best flavor and tenderness, aim for medium-rare (130°F – 135°F) or medium (140°F – 145°F). The meat will continue to cook slightly after you remove it from the oven, so consider pulling it out a few degrees below your target temperature.
Make sure to let the lamb rest for at least 15 minutes before slicing, as this will help redistribute the juices. Enjoy your meal!
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