Boneless Lamb Roast - cooking hints?

Parent Cafe
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<p>My mom loves lamb, so that is what I am cooking this Christmas. I picked up a 4.5 pound boneless lamb roast, already marinated (rosemary/garlic). Darn - no cooking instructions. </p>

<p>We do our turkeys in Reynolds turkey-sized plastic cooking bags and have loved the results. Should I try the large sized bags meant for roasts? Or do my CC pals have other hints ? </p>

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<p>I’ve done mine in the clay pot in the oven, smoker, oven and microwave. I just search online for approximate cooking times and temps and am good to go. </p>

<p>That sounds heavenly and what I was hoping for but D pointed out we ALWAYS bring H’s smoked turkey, so we will. </p>

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<p>I was getting a bit confused online because there are various methods (constant temp / high temp first ). But yay, I did find this link that talks about all… plus dozens of comments.<br>
<a href=“Roast Boneless Leg of Lamb - The Reluctant Gourmet”>http://www.reluctantgourmet.com/roast-boneless-leg-of-lamb/&lt;/a&gt;&lt;/p&gt;

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<p>Colorado mom, I used his directions to grill my TG turkey, and it turned out great. I bet you lamb roast will be awesome. </p>

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<p>I just read a bunch of the recipes and see what makes sense to me. Probably good to read the comments but not over-think. It will be scrumptious! Just don’t overcook or it will get dry and tough. </p>

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<p>Be sure to use a meat thermometer. </p>

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<p>Yes. have the thermometer in the thickest part of the roast–the center.</p>

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<p>Good hints! The jist seems to be cook for temp, not by time. Luckily we have a small group of 5 and can work around that. </p>

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<p>And remember it will cook a bit while it is resting on the counter so slightly under desired doneness is a good goal. I always cut slits in the outside and insert slivers of garlic. Mmmmm…</p>

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<p>It’s basically the same as cooking a beef roast or a pork roast. Think medium rare to medium as a general guide. I would cook to temp (probably 130 to 135 ish), but as a rough guide, I’d be thinking 15 minutes per pound. So about an hour for a 4 pound boneless lamb roast.</p>

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<p>You’ve gotten good advice, but I always butterfly a lamb roast (or untie the strings) and stick it on the grill. Even in the middle of winter. It’s soooo good!</p>

<p>(It must be my childhood of eating goat and mutton, but I love lamb.)</p>

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<p>I haven’t cooked lamb in quite a while but my preferred method was like Mathmom’s; I butterflied it. Do any of you all have a preference? American, New Zealand or Australian lamp. For some reason, in my local markets the imported variety was cheaper (and of course, frozen).</p>

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<p>Thanks all! The lamb roast was great. We had to fuss a bit on the cooking because it seemed to rare the first time we took it out (when all areas seemed 130+ temp) and let it set. But after another 15 minutes in the oven it was fine. </p>

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<p>Glad it turned out great! :)</p>

<p>“American, New Zealand or Australian lamp”</p>

<p>I heard that they all taste delicious, especially when served with mice yogurt sauce. ;)</p>

<p>(Lol autocorrect!) </p>