Roast Lamb - how long to cook for ?

[Tillyscoutsmum]

I don't really cook many Sunday roasts and when I do, its normally beef.

I've got a boned leg of lamb about 5 lb in weight. I've had a look on google and the recommended cooking times seem to vary wildly

I'd quite like it pink in the middle but not too bloody

Any recommendations please ?

please ..........

I asked the same question at Christmas, this was the right answer...

Libraloveschristmas1975 Wed 24-Dec-08 13:20:49

*opens her Le Cordon Bleu Complete Cooking Techniques book (aka Libras cooking bible), balances glasses on nose

Rare-Medium/rare: Roast at 230c for 10 mins then at 180c for 18mins per 450g (internal temp 60c)

Medium: Roast at 230c for 10 mins then at 180c for 25mins per 450g plus an extra 25 minutes (internal temp 70c)

welldone: Roast at 230c for 10 mins then at 180c for 30mins per 450g plus an extra 30 minutes (internal temp 80c)

That's great thanks ! Lots of sites mention "cook until reaches 'x' internal temp" but I haven't got a thermometer

Did you cook it in a roasting pan or put it directly on the shelf with the pan below to catch the juices ?

Roasting pan and put parsnips in juices and quartered onion - great for the gravy.
We buy whole slaughtered lambs and butcher them ourselves so eat a lot of roast lamb.

And I cook it till the juices run clear when you stab it with a skewer - but you can alter that of course to taste. Have you got it in oven as we speak?

thanks meltedmarsbars - I was busy trying to sort out lunch this morning so wasn't on mn

It turned out pretty well actually. Guest have gone, dishwasher is on and glass of red wine is in hand

And now you can curry the leftovers or make shepherds pie the REAL way, from roast leftovers.