Roasting Leg o' Lamb, Temperature?

"Richard's ~JA~" <[email hidden]> wrote in message

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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
[email hidden] pages.cthome.netedhomeOpen ↗

Richard's ~JA~ said:

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

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a 3.23 lb. leg o' lamb today, and I've just put it in a
400 degree oven=

,

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immediately turning the oven fdown to 350.=20

Fairly standard technique. Makes for a good coating.

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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=

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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...

Quoted message said:

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=

Quoted message said:

a temperature of 135, letting it sit for about the ten
minutes I will b=

e

Quoted message said:

heating up leftovers of pattypan squash and roasted red
spuds with frie=

d

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onions. Will my imagined temperature of 135 degrees when
removing from=

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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

[email hidden] (Edwin=A0Pawlowski) offers....

Quoted message said:

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~