Roasting Leg o' Lamb, Temperature?

[Richard'S ~Ja~]

First off, thanks for being here with always good advice.
I'm roasting a 3.23 lb. leg o' lamb today, and I've just
put it in a 400 degree oven, immediately turning the oven
fdown to 350. If it matters, the lamb is slathered with
fresh minced basil, fresh minced terragon, dried garlic and
onion crumbles, peanut oil, fresh lemon juice, sea salt and
cracked pepper; all of which I will later baste with. I
finally bought an instant read meat thermometer, where
comes my need for help. I'm thinking that for medium rare I
should remove the lamb from the oven at a temperature of
135, letting it sit for about the ten minutes I will be
heating up leftovers of pattypan squash and roasted red
spuds with fried onions. Will my imagined temperature of
135 degrees when removing from the oven for a final of
medium rare be correct?

Picky ~JA~

[Edwin Pawlowski]

"Richard's ~JA~" <JeanineAlyse29@webtv.net> wrote in message
> I'm thinking that for medium rare I should remove the
> lamb from the oven at a temperature of 135, letting it
> sit for about the ten minutes I will be heating up
> leftovers of pattypan squash and roasted red spuds with
> fried onions. Will my imagined temperature of 135
> degrees when removing from the oven for a final of
> medium rare be correct?
>
> Picky ~JA~

Sounds about right to me. I take it off at 135. Ed
esp@snet.net http://pages.cthome.net/edhome

[Bob]

Richard's ~JA~ wrote:

> First off, thanks for being here with always good advice.
> I'm roasting=

> a 3.23 lb. leg o' lamb today, and I've just put it in a
> 400 degree oven=
,
> immediately turning the oven fdown to 350.=20

Fairly standard technique. Makes for a good coating.

> If it matters, the lamb is slathered with fresh minced
> basil, fresh minced terragon, dried garlic and onion
> crumbles, peanut oil, fresh lemon juice, sea salt and
> cracked=

> pepper; all of which I will later baste with.=20

Probably too much complexity for lamb. Basil and tarragon
are too=20 subtle. Lemon juice too pungent. Peanut oil is
ok, but I'd still opt=20 for olive. Why dried garlic when
fresh will provide a fuller, rounder=20 flavor. What are
onion crumbles?

Here's one place where tried and true recipes work best.
Oil, garlic,=20 rosemary...

> I finally bought an instant read meat thermometer, where
> comes my need for help. I'm thinking that for medium rare
> I should remove the lamb from the oven at=

> a temperature of 135, letting it sit for about the ten
> minutes I will b=
e
> heating up leftovers of pattypan squash and roasted red
> spuds with frie=
d
> onions. Will my imagined temperature of 135 degrees when
> removing from=

> the oven for a final of medium rare be correct?

No. The meat will continue to cook with residual heat. The
finished=20 temp will be more than 140=B0F. You don't say if
it's boned ot not. If=20 bone-in, the thin meat at the bone
will be overdone by a good bit. Id=20 pull it at 127=B0 -
130=B0 and let it rise to 135=B0 - 138=B0F.

Medium-rare means a warm *red* center. Medium is a warm
*pink* center.

Pastorio

[Richard'S ~Ja~]

esp@snet.net (Edwin=A0Pawlowski) offers....
>Sounds about right to me. I take it off at
>135.
That is just what I did, and was quite pleased with the
outcome. However, the marinade and basting combination I
used will just not do. Six of one, half a dozen of the other
regarding the tarragon or the lemon juice I did not care
for, but methinks the old standby of merely punching slivers
of garlic into the meat, along with simply salt and pepper
lends to a far better flavor. Oh well, I learned some time
ago that lamb leftovers shredded and stir-fried with black
pepper, cumin, minced garlic and onion bits make the basis
for the really terrific tacos I will enjoy during the week.

Picky ~JA~