|Desired Doneness ||Temperature ||Cook Time ||Internal Temperature |
|Rare ||325° F ||12-15 minutes per pound ||145-150° F |
|Medium ||325° F ||18-20 minutes per pound ||160° F |
|Well Done ||325° F ||25-30 minutes per pound ||170° F |
Keep frozen until ready to use.
Thaw 3 1/2-4-lb. leg in refrigerator for 48 hours
Thaw 5 1/2-6-lb. leg in refrigerator for 72 hours.Oven:
Preheat oven to 450° F. Roast leg of lamb from thawed state. Punch several holes in top surface and sides with fork tines. Sprinkle the following spice mixture on both sides: 1/2 tsp. garlic powder, 1/2 tsp. paprika, 1/2 tsp. black pepper, 1 tsp. dried rosemary leaves and 2 tsp. salt.
Place meat with skin side down on a rack in a roasting pan. Insert meat thermometer into the thickest part of the meat. Sear in a very hot oven preheated at 450° F for 20 minutes. Reduce oven temperature to 325° F. Add 1/2 cup of cold water to bottom of pan last 1/2 hour of preparation. Roast uncovered according to the chart above.