Get the best oven temp for juicy, flavorful leg of lamb every time.
1 Answer
The ideal oven temperature for roasting a leg of lamb typically involves an initial high heat of 400-425°F (200-220°C) for 15-20 minutes to sear, followed by a reduction to 325-350°F (160-175°C) for the remainder of the cooking.
Detailed Explanation:
Roasting a leg of lamb effectively balances achieving a flavorful, browned exterior with a tender, juicy interior. While the exact temperature can vary slightly based on whether the lamb is bone-in or boneless and your desired level of doneness, a common and effective technique utilizes a two-stage temperature approach. Begin by preheating your oven to a high temperature, typically 400-425°F (200-220°C). Roast the lamb at this temperature for the first 15-20 minutes. This initial high heat creates a beautiful sear on the exterior, developing a rich crust and locking in juices. After this searing period, reduce the oven temperature to a more moderate 325-350°F (160-175°C) for the remaining cooking time. This lower temperature allows the lamb to cook more gently and evenly through to the center, preventing the outside from burning while the inside remains undercooked. The most crucial aspect, regardless of temperature, is to use a meat thermometer and cook to your desired internal temperature: pull for rare at 125-130°F (52-54°C), medium-rare at 130-135°F (54-57°C), medium at 135-140°F (57-60°C), remembering that carryover cooking will increase the temperature by 5-10°F (3-6°C) during resting.
Pro Tip:
For a deeply flavored lamb, score the fatty cap in a diamond pattern before roasting, then insert slivers of garlic and fresh rosemary into the incisions.