roast leg of lamb temperatures
2.6kg leg of lamb 0.6% salt i.e. 15 grams salt ground mixed herbs and oregano, and ground garlic granules (being lazy) preparing the leg of lamb - remove bone at the end so that it is easier to carve later rub salt and herbs etc all over leg of lamb and leave to marinade into the oven at 230 F (maybe 220 F would be better) with a thermometer probe takes about 3 hours - probably target 60 c for medium take out and leave to rest final step - grill with door open to brown the leg https://www.seriouseats.com/food-lab-definite-guide-to-leg-of-lamb Doneness levels for lamb are pretty much the same as for beef: 120°F or 49°C (rare) : Bright red and slippery on the interior. Abundant intramuscular fat has yet to soften and render. 130°F or 54°C (medium-rare) : The meat has begun to turn pink, and is significantly firmer, juicier, moister, and more tender than either rare or medium meat. 140°F or 60°C (medium) : Solid rosy pink, and quite firm to the touch. Still moist, but verging on dr...
