I make this about once or twice a year, usually overcook it slightly (although I don’t mind lamb cooked to medium also). I think it’s because this recipe calls for a 10-12 pound roast, but usually I only have a 5-6 pounder. The recipe also calls for oven temp of 275°F, which is a bit high. In the book (Food Lab) the recipe calls for an oven temp of 200°F. This is a 5.5 pound boneless leg that I cooked at 200° for about 2.5 hours, pulled at internal temp of 120° which went up to around 126-127° with carryover. Rested for a bit over an hour while I made the potatoes and Brussels sprouts, during which time the temp dropped to around 116°, then into a 500° oven for about 10 minutes. Probably the best one of these I’ve made yet.
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I make this about once or twice a year, usually overcook it slightly (although I don’t mind lamb cooked to medium also). I think it’s because this recipe calls for a 10-12 pound roast, but usually I only have a 5-6 pounder. The recipe also calls for oven temp of 275°F, which is a bit high. In the book (Food Lab) the recipe calls for an oven temp of 200°F. This is a 5.5 pound boneless leg that I cooked at 200° for about 2.5 hours, pulled at internal temp of 120° which went up to around 126-127° with carryover. Rested for a bit over an hour while I made the potatoes and Brussels sprouts, during which time the temp dropped to around 116°, then into a 500° oven for about 10 minutes. Probably the best one of these I’ve made yet.
Kenji’s recipe here: [https://www.seriouseats.com/slow-roasted-lamb-garlic-anchovy-lemon-rosemary-food-lab-recipe](https://www.seriouseats.com/slow-roasted-lamb-garlic-anchovy-lemon-rosemary-food-lab-recipe)