I am roasting a 7-8 lb. leg of lamb. The recipe calls for roasting a 5 lb. leg at 425 for 20 minutes, then decreasing to 350 for an additional 40-45 minutes. Will 20-30 more minutes be sufficient for the larger leg?
It may be too late to answer your question, but in case you're not roasting it tonight:
Ideally, check your oven temp with an oven thermometer to be sure it heats fairly accurately. Then you need a cooking thermometer to test the lamb. (Reduce the heat as instructed after 20 minutes or you may wind up setting off your smoke alarm.) After an hour, start checking the internal meat temp every 20 minutes with a meat thermometer. 135 for rare, 145 for medium.
The meat should be at room temp before you put it in the oven. That could take 60 to 90 minutes with a roast that big. Also let it rest, loosely tented with foil, at least 20 to 30 minutes after you take it out of the oven. It will continue to cook a little while resting, so removing it from the oven a couple degrees shy of your desired temperature is usually OK.
Thanks for the advice, Pegeen. It turned out great!
sorry akrainey that I did not see this earlier. Glad Pegeen's advice helped. I use a digital probe thermometer these days, so I never worry about time in the oven any more. I set the probe for the internal temperature I want, minus about 15 degrees (because the leg continues to cook quite a while after it comes out of the oven) and let it go. I can't say how much I recommend a digital probe thermometer for cooking meat!
Thanks, June. Are you referring to a leave-in thermometer. Do you have a preferred brand. I find my Thermopen very accurate, but it's not a leave in devise.