Boneless Lamb Leg – Rosemary and Garlic Seasoned
Cooking Instructions
Defrost Lamb in refrigerator overnight before cooking.
The absorption pad found at the bottom of packaging is used to absorb any moisture and blood, and should be discarded.
The netting should be left on to hold the de-boned pieces together.
Directions: Leave the netting on a boneless cut of lamb until it is fully cooked, then cut it off with a pair of kitchen shears being careful not to cut or burn yourself.
BBQ
Preheat grill to MEDIUM-HIGH heat
Sear 4 minutes per side
Turn grill down to MEDIUM and continue cooking, turning often for 10-15 minutes or until thermometer reads an internal temperature of 140°F (60°C) at thickest point, for a rosy MEDIUM doneness
Let rest 7 minutes before carving
Oven
Preheat oven to 350°F-400°F (177°C-204°C)
Place lamb leg, fat side up, on parchment paper lined baking pan
Cook approximately 25-30 minutes/lb (40-55 minutes/kg) or until thermometer reads an internal temperature of 140°F (60°C) at thickest point, for a rosy MEDIUM doneness
Let rest 7 minutes before carving
