Spring Lamb
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Instructions
Preheat the oven to 350oF. Roast the lamb in the middle of the oven for 1 hour. When the internal temperature of the thickest part reads 115o to 120 o F, remove it from the oven if you want beautiful, rosy, rare lamb. A temperature of 130 o to 140 o F will yield a medium roast. A shank half will take about 1 hour, a whole leg will take 1-1/4 to 1-1/2 hours, a bone and rolled leg, 1-1/2 to 2 hours and a short leg 1 to 1-1/4 hours. All these times are approximate; the most important determinant of doneness is the internal temperature.
It is very important that the roast rest for at least 20 minutes, loosely covered with foil, before carving and serving.
