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Posted: 12/12/2016 2:06:09 PM EST
So I've only cooked a leg of lamb one time years ago. I loved it but the wife thought it was underdone and tasted gamey.

I think last time I did it I took it out at 115 degrees. If I do another one should I let it get hotter? Last thing I want is red wine and over cooked lamb meat!
Link Posted: 12/12/2016 6:39:26 PM EST
cook to 140*
Link Posted: 12/14/2016 12:02:56 AM EST
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Originally Posted By deich:
cook to 140*
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Cook it the way you like yours. Finish a slice or two in the oven to where your wife likes it.
Link Posted: 12/14/2016 12:23:42 AM EST
[Last Edit: 12/14/2016 12:24:26 AM EST by johnh57]
http://www.americanlamb.com/lamb-cooking-temperature-chart/

From american lamb . Com 145 is med rare, 160 is medium

I prefer lamb medium rare myself.
Link Posted: 12/14/2016 4:30:44 AM EST
I pull mine between 100 and 110, Then I do my sides. then I finish the lamb slices to R-MR.
Link Posted: 12/14/2016 7:36:16 PM EST
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Originally Posted By deich:
cook to 140*
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Yup, it'll continue to cook to ~145* - 150* which is medium rare. 
Link Posted: 12/15/2016 11:22:18 PM EST
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Originally Posted By edb66:
I pull mine between 100 and 110, Then I do my sides. then I finish the lamb slices to R-MR.
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How do you cook the slices?
Link Posted: 12/16/2016 5:14:17 AM EST
[Last Edit: 12/16/2016 5:14:48 AM EST by edb66]
Lay them out on the rack and put them back in in the oven for a couple of minutes.
Link Posted: 12/16/2016 8:11:08 PM EST
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Originally Posted By PeculiarSatyr:


How do you cook the slices?
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Just cook the lamb to 140* trust me.. Just because somethings can be eater rare doesn't mean they should be. The texture and taste of lamb is best at medium rare which is 140*.
Link Posted: 12/16/2016 10:23:56 PM EST
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Originally Posted By deich:



Just cook the lamb to 140* trust me.. Just because somethings can be eater rare doesn't mean they should be. The texture and taste of lamb is best at medium rare which is 140*.
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You misspelled 120.
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