Afternoon lovely people. I am cooking a 2.4Kg boned (And in a net) leg of lamb. I want to have it cooked "Medium" I have googled and I think I am going to cook it at 160 fan for 2 hours and then say rest for 15 mins. Does that sound about right to all you "Roast Lamb experts"
shop-a-holic,
Jan 30, 1:56am
Just my way: No more than two hours. Your temp is right. I cook mine at 330F which is roughly 160C. Wrap in four layers of foil and rest for 45mins-1hour. Yum. Where's the invite!
toadfish,
Jan 30, 3:01am
Mmmmmm Wellington to Auckland. will be long gone by the time you get here lol. Thanks for that all in the oven to eat about 6.15pm.
mikew,
Jan 30, 8:23pm
Do you cover with tin foil to cook then add 3 more to rest!
shop-a-holic,
Jan 30, 9:12pm
I generally cook uncovered, and then add the four layers when it comes out of the oven. I transfer the protein to another dish as you invariably require the roasting dish to make a gravy. I'll also place it ontop of a chopping board, as I have granite tops. Stone absorbs energy at a rapid rate. Any protein continues to cook after being in the oven, so it requires insulation for a period, before muscle starts to relax.It will stay hot :-)
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