I'm trying to identify the appropriate temperatures for roasting meats. Most lamb recipes call for roasting the leg at between 350 and 425; however, given the amount of fat in a lam leg and the excellent results I've had with rib roast at lower oven temperatures (250 F), I'm wondering if a lower temperature dry roast for leg of lamb would work well.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)