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How to cook 2 boneless leg of lambs

post #1 of 6
12/22/09 at 7:36pm
Thread Starter 
I was curious if there are any adjustments I need to make when cooking 2 leg of lambs rather than 1? Can anyone tell me if I should allow for additional time for the 2nd leg in the oven or does it not matter?

I plan on browning the lamb first then baking it at 275 for 2 - 2 1/2 hours until the right temp is reached. Any suggestions?

Thanks,

Liz
www.SimpleItalianCooking.com
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post #2 of 6
12/22/09 at 7:54pm
Liz,

You asked, The rule is that it's the weight of each individual piece, and not their combined weight which determines cooking time. In fact, loading a small home oven with a lot of meat -- even if it's two pieces -- can lengthen cooking time as it takes a bit for the thermostat to respond to the initial heat dump. But very little time -- just as much extra as it takes to come back into your oven's cooking range. We're talking a few minutes at most, so don't worry about it.

There are a lot of good ways to cook lamb, and you've hit on one of the best. As to suggestions, how about a nice glass of wine? A zin perhaps.

You're welcome.

BDL
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http://www.cookfoodgood.com
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post #3 of 6
12/22/09 at 8:06pm
Thread Starter 
Thanks BDL,

That is a huge help!

Liz
www.SimpleItalianCooking.com
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post #4 of 6
12/22/09 at 10:31pm

lamb love

try grilling the leg to mark it.
great variance in textures.
love the lamb, enjoy.
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post #5 of 6
2/26/10 at 5:46pm
Thread Starter 
I realized I never posted how this turned out.  So for those who are coming across this thread... I cooked the lamb at 275 fro 2.5 hours and it was great.  I did decide to brown it in a skillet first which I'm glad I did.  The only thing I would do next time is to check the meat about 15 minutes prior to the end of the cooking time, and if ready take out because I waited until it was perfect, then removed it.  Then the lamb kept cooking and was just a tad bit over done.  

The other thing I would remember is to be mindful if the two sizes are different,even by a little.  One leg was done more than the other.   I'd also remember to keep it well covered so it won't cool as fast prior to serving.  

I cooked it with bits of parsley, garlic and chunks of Romano cheese stuffed together in it all around - of course rubbed with olive oil.  It was amazing. 

Liz
www.SimpleItalianCooking.com
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post #6 of 6
2/26/10 at 7:01pm
The only thing I would do next time is to check the meat about 15 minutes prior to the end of the cooking time, and if ready take out because I waited until it was perfect, then removed it. 

Something to keep in mind, Liz, is that all meats continue to cook after they're removed from the heat. That's one of the reasons we rest them.

The target temperatures given on thermometers, and in the various charts, are actually the final temperature. So, in almost all cases, if you cook to those points the meat will be overcooked.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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