Boneless leg of lamb?

Question

I have a 4lb boneless leg of lamb. I will use a mustard and rosemary marinade, letting it marinate overnight. My question is, for medium well, what temp and how long should I cook it? It has the popup indicator, but I don't want to rely on it for doneness. Also, is the oven bag (Reynolds) ok to use?

Yes, forgot to mention that I will insert the garlic and season with salt and pepper. Yum, yum.

Answer 1

An internal temp above 140-145 degrees will result in a dry, overdone leg of lamb. If you remove it from the oven at 135 and let it sit for 10-15 min. it will continue cooking and end up at about 145 which is medium doneness. Personally, i would remove it at 120-125 so the center will end up medium rare. You will still have medium and well done portions at the ends of the roast.
I was a chef for 10 years and we always had lamb on the menu.
It was a signature dish.
I've never used an oven bag. If it's solely for cleanup convenience, i would not. I'm not sure how meats will brown in them. Much of the flavor in roasts comes from the caramelization of the outside surface.
P.S. Don't rely on the pop up temp guage. Buy a good instant read thermometer. they're only $5-$6.

Answer 2

you should cook the boneless leg of lamb for 30 minutes per pound for medium well at 160 F 30x4 = 120 minutes

Yes the Reynold bag is okay to use it saves on cleanups!

Don't forget to cut a couple of slits on the leg and insert a couple cloves of garlic it will give it a pleasant taste! I hope that I was of some help to you ! Enjoy!

Answer 3

Cook about 3 to 3 1/2 hours. Internal temperature should be 175 to 180 degrees. I have never used the oven bags, but I would think it would be fine.

Answer 4

160°F for a Pale pink center. Also the bags are ok