Leg of Lamb 1

Leg of Lamb 1
(see notes from others)

From: Mad Dawg - Harold Koenig
Date: Thursday, April 05, 2001 5:56 AM
How big a leg?

DO you have a meat thermometer?

Preheat oven to 500F (yes 500)
Trim fat.
stab the leg with a paring knife and stick sliced cloves of garlic in the incisions.
rubbing with salt and pepper would not be amiss. (wouldn't be a mister, either.)

we'regoing for a meat temp of around 165

For whole leg with bone in 6 to 73/4 lbs blast that sucker at 500 degrees for an hour.

For boned whole leg - more like 70 minutes since bone conducts heat into the middle of the meat

for small leg, bone in, say 5.5 lbs, do 500 for 10 minutes then lower to 425 for 35 more minutes

for small leg boned and tied, do 500 for 10 minutes the reduce heat to 425 for 40 minutes.

This is from Barbara Kafka's _Roasting_ and it works for us, YUM!

Mad Dawg - Scottsville VA

Notes from others:

Also, a splash of dry vermouth over the lamb helps cut the fat and adds to the taste of the gravy.

Shoshana - salivating at the thought of fresh roast leg of lamb.

For bone in, I dredge it with flour, minced rosemary and garlic, then bake it at 325 with some quartered onions in the pan.

For butterfly leg of lamb, I mince fresh rosemary, crush garlic, grind black pepper, and use a big fork to work it into the meat. Spritz or rub the meat with olive oil, then grill on the BBQ.

--Sylvia, not a lamb-eater, but I married an Aussie...