Q: OK, I’m convinced. How do I do it?
Simple. After laying your lamb out flat and seasoning it, roll
it up again, with the fat on the exterior, then lay it seam side
down over pieces of butcher’s twine that you’ve already
thoughtfully laid out in parallel lines on the cutting board at
1-inch intervals, each piece long enough to tie easily around
the roast. Working from the ends toward the center, tie up
the lamb. It’s the same process as tying up a beef tenderloin
(see here).
Your lamb is now ready to cook.
COOKING IN THE OVEN
Q: How do I know when my lamb is done? Can I just
follow one of those handy timetables, with X minutes per
pound?
Absolutety not! Ignore any and every timing chart you’ve
ever seen—they don’t work, because they don’t take into
account basic things like variances in shape and fat content,
both of which can drastically affect how fast your meat
cooks. Instead, get yourself a good digital instant-read
thermometer. (Do I sound like a broken record here? Just do
it!)
Doneness levels for lamb are pretty much the same as for
beef, and they are the same whether you are talking leg or
rack:
- 120°F (rare): Bright red and slippery inside. The
abundant intramuscular fat has yet to soften and render. - 130°F (medium-rare): The meat has begun to turn pink