Comments on: Roast Boneless Leg of Lamb http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/ You Have To Eat, So Learn To Cook & Eat Well Sat, 21 Nov 2009 05:38:42 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: RG http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-1/#comment-87769 RG Thu, 19 Nov 2009 02:26:39 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-87769 Hi Wade, good luck with your first boneless leg of lamb. Let us know how it turns out. Hi Wade, good luck with your first boneless leg of lamb. Let us know how it turns out.

]]> By: Wade http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-1/#comment-87697 Wade Tue, 17 Nov 2009 03:43:10 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-87697 I am roasting my first boneless leg tomorrow. After reading this thread I feel very confident that I will succeed. I am still researching the demi glace and may just make my own pan sauce as I am pretty comfortable in the kitchen. I would, however, like to just make a tiny suggestion regarding cooking times and doneness temp. After watching Alton Brown, I shamelessly became hooked on kitchen gadgets.. My most used and most favorite it my Polder timer/temp. thermometer. Just set your desired temperature (subtract between 5 and 10 degrees depending on how high your rocket fuled cooking device is set), place the probe as close to center as possible without touching bone and go do the laundry. When the anoying alarm goes off, simply remove the roast, tent loosely with foil and let rest. Perfect every time without the worrying and constant opening of the oven door. As far as the temp is concerned, I recently cornered a chef who told me that while he cannot legally serve it because of the morons in city hall, he considers lamb for his own consumption to be rare at the 118 to 125 degree mark and medium rare between 126 and 132. I am roasting my first boneless leg tomorrow. After reading this thread I feel very confident that I will succeed. I am still researching the demi glace and may just make my own pan sauce as I am pretty comfortable in the kitchen. I would, however, like to just make a tiny suggestion regarding cooking times and doneness temp.
After watching Alton Brown, I shamelessly became hooked on kitchen gadgets.. My most used and most favorite it my Polder timer/temp. thermometer. Just set your desired temperature (subtract between 5 and 10 degrees depending on how high your rocket fuled cooking device is set), place the probe as close to center as possible without touching bone and go do the laundry. When the anoying alarm goes off, simply remove the roast, tent loosely with foil and let rest. Perfect every time without the worrying and constant opening of the oven door.
As far as the temp is concerned, I recently cornered a chef who told me that while he cannot legally serve it because of the morons in city hall, he considers lamb for his own consumption to be rare at the 118 to 125 degree mark and medium rare between 126 and 132.

]]> By: franny http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-1/#comment-77760 franny Tue, 14 Apr 2009 11:01:49 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-77760 Just cooked boneless lamb for easter.thought 140 was mediuim rare but was wrong. Way overdone. Will take out at 128 or 130 next time. Just cooked boneless lamb for easter.thought 140 was mediuim rare but was wrong. Way overdone. Will take out at 128 or 130 next time.

]]> By: Susan http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-1/#comment-77603 Susan Sat, 11 Apr 2009 21:30:34 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-77603 If you're using the old fashioned kind of meat thermometer, you can leave it in the whole time and watch the temperature go up through the closed oven door. Remove when it reads the temp you want, then cover. This way you're not opening and closing the oven. If you’re using the old fashioned kind of meat thermometer, you can leave it in the whole time and watch the temperature go up through the closed oven door. Remove when it reads the temp you want, then cover. This way you’re not opening and closing the oven.

]]> By: Sue K http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-1/#comment-77601 Sue K Sat, 11 Apr 2009 21:08:15 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-77601 Am roasting a 2.4 boneless butterflied half leg of lamb and wonder how long to cook it if the temp in the oven is 350 degrees. Want to cook it not much more than rare. Am roasting a 2.4 boneless butterflied half leg of lamb and wonder how long to cook it if the temp in the oven is 350 degrees.

Want to cook it not much more than rare.

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