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 Sun, 08 Nov 2009 01:05:47 +0000 http://wordpress.org/?v=2.7.1 hourly 1 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.

]]> By: Lark http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-1/#comment-77555 Lark Sat, 11 Apr 2009 03:35:08 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-77555 I forgot to add to my comment about the thermometers some important info. Both types work well. With the meat thermometer that you leave in, make sure that this never touches the bone of the meet you are reading; you will get an inaccurate reading. I guess that actually goes for both types. You have to make sure that you stick it into the thickest part of the meat. As stated above, there are many different discussions about what is the temperature of rare, medium and well. I have always found that the mark on the old glass thermometers that states medium or rare is always too high of a temp and far too overdone. I would go with the recommendations of this website and use their temperatures as your gauge. I forgot to add to my comment about the thermometers some important info. Both types work well. With the meat thermometer that you leave in, make sure that this never touches the bone of the meet you are reading; you will get an inaccurate reading. I guess that actually goes for both types. You have to make sure that you stick it into the thickest part of the meat. As stated above, there are many different discussions about what is the temperature of rare, medium and well. I have always found that the mark on the old glass thermometers that states medium or rare is always too high of a temp and far too overdone. I would go with the recommendations of this website and use their temperatures as your gauge.

]]> By: Lark http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-1/#comment-77553 Lark Sat, 11 Apr 2009 03:28:43 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-77553 You asked a good question about thermometers. There are two different kinds. One you leave in for the whole time, and one you insert to check the doneness and take out. The first kind, the one you leave in, is often glass and actually looks like a thermometer. This will have a metal gauge on top so you can read the temperatures. The instant read thermometer is a newer model. It is all stainless steel and looks like a probe with a small dial on the top that reads the temperature. You can often find these in coffee houses (like Starbucks) because they use them while checking the temperature of the milk for lattes. You asked a good question about thermometers. There are two different kinds. One you leave in for the whole time, and one you insert to check the doneness and take out. The first kind, the one you leave in, is often glass and actually looks like a thermometer. This will have a metal gauge on top so you can read the temperatures. The instant read thermometer is a newer model. It is all stainless steel and looks like a probe with a small dial on the top that reads the temperature. You can often find these in coffee houses (like Starbucks) because they use them while checking the temperature of the milk for lattes.

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