Leg of Lamb (Bone-In or Boneless)

  1. Roast the fat side up at 350˚F for 20 minutes per pound. When taking the temperature of a bone-in roast, do not let the thermometer touch the bone.
    • Internal temperature of 135˚F for medium rare
    • Internal temperature of 145˚F for medium
    • Internal temperature of 155˚F for well done
  2. Tent with foil and let the roast rest for 15 minutes before carving. Residual heat will allow lamb to cook 5-10 ˚F more.