Categories:Dinner Easter Lamb Menus Lamb Sauces Leg of lamb
Lamb is one of my favorite meats. I am particularly fond of boneless leg of lamb roast because it is so easy to cook and serve. To many families, lamb is traditional to serve for Easter Dinner, but it makes a great meal for any occasion. When cooked to medium rare, it is flavorful and mild so that anyone who enjoys roast beef will also enjoy this perfect leg of lamb roast.
Lamb is meat from sheep less than one (1) year old. If fresh local lamb is available, you will find no better. In the United States, fresh lamb is in season from March through October. If the phrase “Spring Lamb” is on a meat label, it means the lamb was produced between March and October, but lamb is available all the time. Frozen lamb is available year-round.
Look for a boneless leg of lamb roast with good marbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm. In color, the meat on your boneless leg of lamb should be pink and the fat should be firm, white, and not too thick. Dark meat indicates an older animal. The USDA quality grades are reliable guides. Take lamb home immediately and refrigerate it at 40 degrees F. and use within 3 to 5 days, or freeze. It is safe to freeze lamb in its original packaging or repackage it. For best quality, use your boneless leg of lamb roast within 6 to 9 months.
What Size of Boneless Leg of Lamb Roast to Buy?
Boneless leg of lamb (with the bones removed) is perfect for oven roasting and is also very easy to carve. The term “boneless” means the leg bone has been removed from the lamb roast. A boned, rolled, and tied or netted leg is easy to roast. You can easily find this type of lamb at most large grocery stores or super markets.
For a generous serving of lamb roast, figure on 1/2 pound of lamb per serving. That means if you plan to serve:
six (6) people – 3 pound lamb roast
eight (8) people – 4 pound lamb roast
ten (10) people – 5 pound lamb roast
twelve (12) people – 6 pound lamb roast
for more than (12) people – purchase two (2) boneless lamb roasts
Cut the plastic outer wrapping off of the lamb roast, making sure that you do not cut through the netting surrounding the lamb. The netting holds the de-boned leg of lamb together and helps it keep it’s form. Do not remove the netting until after the lamb has been roasted. If you purchased your boneless lamb roast at a meat market or butcher shop, it may be hand-tied with string instead of the netting.
Boneless Leg of Lamb Roast Cooking Chart – How To Cook Lamb:
The chart below is only a guide. You must rely on an accurate Meat Thermometer and start taking temperatures half an hour before the end of the estimated roast time. Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process.
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Lamb Roast Internal Cooking Temperatures:
Rare: 120 to 125 degrees F – center is bright red, pinkish toward the exterior portion
Medium Rare: 130 to 135 degrees F – center is very pink, slightly brown toward the exterior portion
Medium: 140 to 145 degrees F – center is light pink, outer portion is brown
Medium Well: 150 to 155 degrees F – not pink
Well Done: 160 degrees F and above – meat is uniformly brown throughout
Approximate Cooking Times Per Pound
Roasting Temperature 325 degrees F
|Weight||Rare (120-125 degrees F)||Medium-Rare (130-135 degrees F)||Medium (140-145 degrees F)||Well Done (160-165 degrees F)|
|1 Lb||15 minutes||20 minutes||25 minutes||30 minutes|
|2 Lbs||30 minutes||40 minutes||50 minutes||60 minutes|
|3 Lbs||45 minutes||60 minutes||1 Hour and 15 minutes||1 Hour and 30 minutes|
|4 Lbs||60 minutes||1 Hour and 20 minutes||1 Hour and 40 minutes||2 Hours|
|5 Lbs||1 Hour and 15 minutes||1 Hour and 40 minutes||2 Hours and 5 minutes||2 Hours and 30 minutes|
|6 Lbs||1 Hour and 30 minutes||2 Hours||2 Hours and 30 minutes||3 Hours|
Comments From Readers:
Thank you so much for posting this article/recipe. I had never cooked or eaten lamb when I received a leg of lamb as a gift without cooking instructions. I found your article and followed the instructions and tips, resulting, in my opinion, in a wonderful meal that my husband thoroughly enjoyed. I will be using the leftovers to make a lamb stew. Again, thank you so much. I was terrified I was going to ruin it! – Cherie Jensen (3/26/16)
I, myself, do not care for lamb, but my husband does. When I made this for him using your beautifully, well-detailed recipe, his reaction was out of this world priceless! I thank you and will be looking forward to making many more of your masterpieces! Have a wonderful day! – Chanel Rose (1/9/15)