Leg at 94°: Roast leg of lamb

The largest roasting joint: leaner than shoulder, with a cleaner slice when cooked to medium. Bone-in for flavour, boneless butterfly for the grill. This is the Easter and Eid centrepiece in much of the world. Aitchbone removed makes carving trivial; ask the butcher to tunnel-bone it.

A probe in the thickest part beats the clock. Tent with foil while resting. Weight tells age: smaller legs are younger and milder. Cook Leg as Roasting to 94° at the centre. Plate as Roast leg of lamb. Angle 4: check thickness before the clock. Cook Leg as Roast leg of lamb to 94° at the centre. Thick grain needs more time.

Cook Leg as Roast leg of lamb to 94° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Leg needs heat through to 94° before “Roast leg of lamb” makes sense. 94 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.