Leg Of Lamb Cooking Temp
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How to cook a Leg of Lamb
2 hours 30 minutes Easy 8
- Remember to remove your joint out of the packaging, pat dry and bring to room temperature.
- Pre heat your oven to 200oc temperature fan assisted or 220oc without a fan.
- Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
- Score the joint across the top layer of fat using a sharp knife.
- Massage a little light olive oil into the joint then season with good quality sea salt.
- Make a trivet by roughly chopping equal amounts of onion, carrot and celery plus a bay leaf, rosemary and a few black peppercorns, another nice addition can be a head of garlic split in half.
- Place the joint skin side up onto the trivet, which should line the base of the tray.
- Place in centre of oven and roast for 25 minutes then reduce the temperature to 160oc fan assisted or 180oc without a fan.
- Continue roasting for approximately 25 minutes per 500g reaching a core temperature of 58 oc.
- Remove from the oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
- For the gravy I make up 500 ml of essential cuisine lamb stock, then deglaze roasting tray with this stock stirring all the caramelised juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich gravy.
| Centigrade | Fahrenheit | Gas Mark | Description |
| 140°C | 275°F | 1 | Very Cool |
| 150°C | 300°F | 2 | Cool |
| 160°C | 325°F | 3 | Warm |
| 180°C | 350°F | 4 | Moderate |
| 190°C | 375°F | 5 | Fairly Hot |
| 200°C | 400°F | 6 | Fairly Hot |
| 220°C | 425°F | 7 | Hot |
| 230°C | 450°F | 8 | Very Hot |
| 240°C | 475°F | 9 | Very Hot |
- 1 x 2.3 kg leg of lamb
- 1 x onion
- 2 x carrots
- 2 x celery sticks
- 1 x head garlic split in half
- 4 x rosemary branches
- 12 x black peppercorns
- 2 x bay leaves
- 500ml chicken or lamb stock
- 1 x tsp. corn flour
Leg Of Lamb Cooking Temp
Source: https://www.farmison.com/community/recipe/how-to-cook-a-leg-of-lamb
Posted by: robertshispout98.blogspot.com
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