The cooking time for a lamb leg depends on the weight, oven temperature, and desired doneness. Here are general guidelines:
- For a medium roast (pink inside), cook about 25 to 30 minutes per 500g at around 180°C to 190°C, aiming for an internal temperature of about 60-65°C (140-150°F)
- For well-done , cook about 30 to 35 minutes per 500g , reaching an internal temperature of 70-75°C (155-165°F)
- For medium-rare , about 20 to 25 minutes per 500g or until internal temperature is 55-60°C (130-140°F)
- Slow-roasted lamb leg at lower temperatures (around 160-180°C) can take several hours (up to 5-6 hours) for very tender, falling-apart meat with internal temps around 75-80°C (170-175°F)
For example, a 4-5 pound (about 2-2.3 kg) leg of lamb cooked medium would take roughly 1.5 to 2 hours at 180-190°C
. Additional tips:
- Let the lamb come to room temperature before cooking (about 30 minutes to 1 hour)
- Use a meat thermometer to check internal temperature for best results.
- After roasting, allow the lamb to rest for 15-30 minutes; the internal temperature will rise slightly during resting
In summary, estimate about 25-30 minutes per 500g for medium doneness at 180°C, adjusting time for weight and preferred doneness, and always confirm with a thermometer.
