The cooking time for a boneless leg of lamb can vary depending on the size of the cut, desired doneness, and the cooking method used. As a general guideline, here are the approximate cooking times for a boneless leg of lamb:
Roasting in the oven: Preheat your oven to 325°F (160°C). Cook the lamb for about 20 minutes per pound (450 grams) for medium-rare doneness. For medium doneness, aim for 25 minutes per pound (450 grams). Remember that these times are estimates, and it's always best to rely on a meat thermometer to ensure the desired level of doneness. The internal temperature for medium-rare lamb should be around 135-140°F (57-60°C), while medium lamb should reach 145-150°F (63-66°C).
Grilling: Grilling a boneless leg of lamb requires higher heat and a shorter cooking time compared to roasting in the oven. For medium-rare lamb, grill it for about 20-25 minutes per pound (450 grams), turning it occasionally. Aim for an internal temperature of 135-140°F (57-60°C) for medium-rare doneness.
It's important to note that these cooking times are approximate and can vary based on factors like the thickness of the meat, individual oven or grill performance, and desired level of doneness. To ensure the lamb is cooked to your liking, it's recommended to use a meat thermometer to check the internal temperature. Additionally, allow the meat to rest for about 10-15 minutes after cooking before slicing to retain its juices.