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 dry. Fat is fully rendered at this stage, delivering plenty of flavor.
• 150°F or 66°C (medium-well): Pink, but verging on gray. Moisture level drops precipitously, Chewy, fibrous texture. Fat has fully rendered, and has begun to collect outside the steak, carrying away flavor with it.
• 160°F or 71°C (well-done): Dry, gray, and lifeless. Moisture loss is up to 18%, and fat is completely rendered. What was once lamb is now dust.