Perfect Boneless Leg of Lamb Roast Recipe and Cooking Instructions:
What Size Boneless Leg of Lamb Roast to Buy
羔羊骨腿Roast Cooking Chart
Lamb Roast Internal Cooking Temperatures
Cooking Time Per Pound
Au Jus Recipe
Lamb is one of my favorite meats. I am particularly fond of boneless leg of lamb roast because it is so easy to cook and serve. To many families, lamb is traditional to serve for Easter Dinner, but it makes a great meal for any occasion. When cooked to medium rare, it is flavorful and mild so that anyone who enjoys roast beef will also enjoy this perfect leg of lamb roast.
What is Lamb Meat:Lamb is meat from sheep less than one (1) year old. If fresh local lamb is available, you will find no better. In the United States, fresh lamb is in season from March through October. If the phrase “Spring Lamb” is on a meat label, it means the lamb was produced between March and October, but lamb is available all the time. Frozen lamb is available year-round.
How to Select Lamb Meat:寻找一个骨羊腿烤好的马rbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm. In color, the meat on your boneless leg of lamb should be pink and the fat should be firm, white, and not too thick. Dark meat indicates an older animal. The USDA quality grades are reliable guides. Take lamb home immediately and refrigerate it at 40 degrees F. and use within 3 to 5 days, or freeze. It is safe to freeze lamb in its original packaging or repackage it. For best quality, use your boneless leg of lamb roast within 6 to 9 months.
Boneless leg of lamb (with the bones removed) is perfect for oven roasting and is also very easy to carve. The term “boneless” means the leg bone has been removed from the lamb roast. A boned, rolled, and tied or netted leg is easy to roast. You can easily find this type of lamb at most large grocery stores or super markets.
For a generous serving of lamb roast, figure on 1/2 pound of lamb per serving. That means if you plan to serve:
six (6) people – 3 pound lamb roast
eight (8) people – 4 pound lamb roast
ten (10) people – 5 pound lamb roast
twelve (12) people – 6 pound lamb roast
for more than (12) people – purchase two (2) boneless lamb roasts
羊羔烤烹饪图表 - 如何烹饪羊肉：
The chart below is only a guide. You must rely on an accurate肉温度计and start taking temperatures half an hour before the end of the estimated roast time. Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process.
什么构成稀有和中稀熟的肉？为了满足政府家庭经济学家，牛肉委员会表示罕见的牛肉意味着一个internal temperatureof 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digitalmeat thermometer。
这是我喜欢和在烹饪中使用的烹饪和肉温度计的类型。我得到了许多读者，询问我喜欢什么烹饪/肉温度计，并在我的烹饪和烘烤中使用。我，个人，使用Thermapen Thermometershown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined:Thermapen Thermometer。
Lamb Roast Internal Cooking Temperatures:
Rare:120.to 125 degrees F – center is bright red, pinkish toward the exterior portion
Medium Rare:13.0.to 135 degrees F – center is very pink, slightly brown toward the exterior portion
中等的：140 to 145 degrees F – center is light pink, outer portion is brown
Medium Well:150 to 155 degrees F – not pink
Well Done:160°F及以上 - 肉在整个均匀的棕色
Approximate Cooking Time Per Pound – Listed By Total Roast Weight
（在预热的450度烤箱中设置15分钟，然后将焙烤温度调整为325度F以剩余烹饪时间） -Remember to start checking internal temperature 1/2 before cooking time ends!
Cooking Multiple Lambs:If cooking more than one lamb roast in the same roasting pan, treat each lamb roast as individual roasts when determining cooking times. Use your cooking thermometer to check the internal temperature of EACH ROAST to determine the final internal temperature required to achieve the doneness you desire.
|Weight||罕见（120-125度）||Medium-Rare (130-135 degrees F)||媒介（140-145°F）||Well Done (160-165 degrees F)|
|3.Lbs||45 minutes||60 minutes||1小时15分钟||1小时30分钟|
|4 Lbs||60 minutes||1Hour and 20 minutes||1Hour and 40 minutes||2Hours|
|5 Lbs||1小时15分钟||1Hour and 40 minutes||2Hours and 5 minutes||2Hours and 30 minutes|
|6 Lbs||1小时30分钟||2Hours||2Hours and 30 minutes||3小时|
- Leg of Lamb Roast,at room temperature (very important)
- If you really feel lazy, purchase some prepared pesto and rub over the surface of the lamb. You can also be creative and add additional herbs to your liking (such as mint, thyme, and/or oregano).
In a small bowl, combine garlic, rosemary, and pepper. Add olive oil and lemon juice. Mix until all ingredients are combined.
记住 - 不要删除羊羔烤周围的网。
Rub the Herb Seasoning Rub mixture all over the outside of the lamb.
Room Temperature:To cook evenly, the lamb roast must not be cold - let it stand at room temperature, loosely covered, for approximately 1 hour or even more. This time can vary depending on how big or small your lamb roast is.I can not give you an exact time on this. If you do not let the roast come to room temperature, it will take longer to cook your roast. Your roast will not cook evenly, and you will end up with well-done slices on the end and raw meat in the center. Use your best judgment!
以前冷冻：If your boneless leg of lamb is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature.Depending on the size of your roast, the time to come to room temperature may vary. I can not give you an exact time on this. Use your best judgment!
Preheat oven to 450 degrees F.
Pat the room-temperature boneless leg of lamb roast dry with paper towels or napkins. Using your hands, rub the outside of the lamb roast with olive oil or with the Herb Seasoning Rub (see above Herb Seasoning Rub).
Do NOT salt the outside of your lamb roast, as salt draws out moisture from the meat while cooking. You can use other seasonings or the Herb Seasoning, if desired, but I find it is not necessary. I know that some people do salt their meats before cooking, but trust me and do not salt - the result will be a juicy and delicious lamb roast to serve your family and guests!
Place the lamb roast on a roasting rack in a heavy stainless-steel pan or other metal roasting pan.NOTE: Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice.)
Sear the lamb roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time.不要覆盖烤肉。
NOTE: If you ignore every other bit of advice I have given, please pay attention to this - For a perfectly cooked leg of lamb roast, invest in a goodmeat thermometer。Internal temperature, not time, is the best test for doneness and you don't want to blow this meal!
Insert meat thermometer so tip is in thickest part of lamb (not resting in fat). Cook until the lamb roast reaches an internal temperature of 120 degrees F. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes.Remember, the lamb roast will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. If allowed to rest as long as an hour, the temperature will rise even higher. So, pay attention to how long you let the cooked lamb roast sit.
About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature.
Using your scissors, cut off the netting to remove and discard it. Using a sharp knife, slice the meat across the grain into whatever thickness you prefer. Sharpen your Carving Knife, if necessary using either a sharpening rod or stone.
Steel Sharpening Rod:To use a Steel Sharpening Rod or Steel, pull the edge down and across the rod, holding the carving knife at the same angle. Do this anywhere from 5 to 10 times.
Au Jus is aFrench term meaning "with juice." The term is used to describe the serving of meat, most often prime rib roast, but this technique works great with Leg of Lamb, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy.
While the cooked lamb roast is resting, now is the time to make a sauce from the drippings. Carefully spoon off any excess fat and discard. Scrape the bottom of the roasting pan to loosen the sediment. Pour the lamb juices (from the bottom of the roasting pan) into a saucepan. Add some red wine and some of the herbs (if used) that are left in the roasting pan.
重要的：Making Au Jus is more of a technique and not a recipe. You will have to do this by feel or guess work. It depends on how much juice is left in your pan (plus the juice from slicing the lamb roast), and how many people you will be serving.
Add the wine to the saucepan with the lamb juices and bring to a boil, and cook until the stock is slightly reduced, about 5 minutes. NOTE: Au jus is not thick like a typical sauce or gravy. Add the butter and mix it in by swirling the pan. Season to taste with salt and pepper. Transfer to a gravy boat.
Serve this sauce on the side when serving the sliced lamb roast.注意：在添加黄油之前，有些厨师将在酱汁（您的选择）中留下酱汁。
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