What temperature and duration should I cook a leg of lamb?
I’m preparing a leg of lamb 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 suggests roasting it for 120 minutes at 200°F on a roasting rack. Should I adjust the cooking time for my larger cut, or is it best to rely on temperature readings? If so, what internal temperatures should I aim for during cooking?
When cooking a boneless leg of lamb, the general guideline is to cook it at a low temperature for a longer time or at higher temperatures for shorter durations, depending on the desired doneness. Since your recipe calls for 120 minutes at 200°F for a 4.5-pound bone-in leg, you should consider adjusting the cook time for your 6.5-pound boneless leg of lamb.
For a boneless leg of lamb, cooking at 200°F, you can generally estimate about 30 minutes per pound for medium-rare. Since your piece is larger, you may want to aim for approximately 3 to 3.5 hours at that temperature.
However, the most accurate way to determine doneness is to use a meat thermometer. Here are the target internal temperatures for lamb:
If cooking at a lower temperature (like 200°F), the meat may take longer to reach your desired doneness. To avoid overcooking, start checking the internal temperature after about 3 hours.
Consider covering the lamb with foil during cooking to retain moisture, and let it rest for at least 20-30 minutes after cooking before slicing to allow the juices to redistribute. Enjoy your meal!
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