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Old 03-31-2021, 10:29 AM   #1
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Roast leg of Lamb with herbs and a sherry/tomato sauce.

I have book of recipes with one for, “Roast leg of Lamb with herbs and a dry sherry/tomato sauce.” The problem is that it dosen’t mention temperature of cooking and I need guidance.

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Old 03-31-2021, 10:34 AM   #2
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Oven temperature is less critical than you would think. You can successfully roast meat at a surprisingly wide range of temperatures. Say 225ºF to 500ºF.

If you roast it at 350ºF, you'll be fine.

Are you planning on using a thermometer to monitor the roast's degree of doneness?
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Old 03-31-2021, 10:46 AM   #3
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I don't use a thermometer and read that a slow rest brings the tase out so I'm looking for that sort of information.
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Old 03-31-2021, 10:59 AM   #4
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So, if you want information like: "Roast at 250ºF for 2½ hours."? i can't help you.

If the recipe you are using does not provide complete roasting information, get another recipe.
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Old 03-31-2021, 11:26 AM   #5
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No wonder you got 47,666 posts. Were they all as helpful?
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Old 03-31-2021, 12:14 PM   #6
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At least I learned not to be rude in my posts.

I hope your lamb turns out great.
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Old 03-31-2021, 12:39 PM   #7
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Maybe someone can help, if you tell us how big your roast is.
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Old 04-01-2021, 03:05 PM   #8
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For a six lb., bone in, leg of lamb, preheat oven to 350' F. Line your roasting pan with aluminum foil, shiny side up. Make a compound butter by combining the herbs and butter together. Place the leg fat-side up on a cooking rack in the roasting pan. Slice shallow, diagonal slits through the fat, to the meat..Rub the compound butter into the slits. Cook to an internal temp of 135' F (about 90 minutes). Remove the roast from the oven to a serving platter. Deglaze the pan with your wine. Pour off liquid into a saucepan. Bring to a simmer.
Combine 1 tbs. cornstarch with 1/4 cup water. Mix to make a smooth slurry. Add that to the pan, whisking as you drizzle it in. When thickened, spread over your roast. Serve with Potato Anna, steak fries, or Hasselback potatoes, and a fresh green salad with Greek salad dressing. You really need to get onboard with using a good meat thermometer. It removes the guesswork from cooking everything from a leg of lamb, to a smoked turkey. Here's a link; https://www.amazon.com/ThermoPro-Wir.../dp/B01GE77QT0

There are many, less expensive versions online.

Hope that helps.

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Old 04-08-2021, 02:07 PM   #9
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Quote:
Originally Posted by BML View Post
No wonder you got 47,666 posts. Were they all as helpful?
Wow, that's nice.

You've been given a real advise how to cook properly and this you thank you? Wow.
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