various dates
These page is about lamb legs that are wrapped in a net. These come both bone-in and boneless. The boneless ones weight up to 4.5 lbs.; the bone can add another 2 lbs. to that.
They really are half-legs, cut right through the middle of the thigh bone. Because that removes the muscle attachments of the missing part, they put that half-leg in a hairnet to keep it together; the alternative being Butterflied Leg of Lamb.
Because this is still bunched together, the package is much thicker, which means longer cooking times. The packaging recommends cooking 30 minutes/lb. at 350 ºF for bone-in roast. I prefer to cook longer at a lower temperature for the typical beautifully evenly-cooked red meat of low-temp cooking.
Don't forget:
170 ºF—the lowest my oven will go—is still too high to forget a roast in the oven. It will be shoe leather if you do not remove it from the heat in time. Use Sous-vide Cooking at 132ºF to go overnight and even longer without ever overcooking the meat, and sear the roast afterwards.
For a higher-temp method, see Leg of Lamb with Peas & Carrots.
2015-03-21
Colorful, beautiful. Delicious.
This is what you need for 4 servings:
Pic1: leg of lamb roast
Pic2: honey, pepper jam, spicesServing suggestion:
2018-05-27
I used the same cooking method as above for this roast.
Because I am cooking at lower temps, bone-in or boneless doesn't really make a difference. The heating is long and slow enough that even that big bone can heat up completely.
Do take notice that when cooking at these low temperatures, the fat does not render out very much. (Pic7) That would require higher temps for a longer time, which—for me at least—also would mean grossly overcooked lamb's meat.
Also notice the difference between Pic7 and Pic9.
Refrigeration firms up the meat and makes it easier to slice it thinly and evenly.
Pic5: before cooking
Pic8: served