6.5lb Australian Lamb Leg, Bone In. Tell me the way to make this perfect medium-medium rare!
6.5lb Australian Lamb Leg, Bone In. Tell me the way to make this perfect medium-medium rare!
by ThatWasYourPlan
7 Comments
junkit33
You’re gonna have to watch over it and check the temp if you want a perfect medium rare. It’s going to be a challenge. I’d guesstimate 4-6 hours on high at that size but hard to say.
I’d typically just do this in the oven at higher temp for a couple of hours. If you have access that’s the way to go IMO. Slow cooker isn’t meant for everything.
Skarvha
Don’t use a slow cooker. Roast it in your oven. It will turn out shit in the slow cooker.
Vallamost
Sous Vide it and then sear it?
MN8BVW2Z8BS5
In an oven with rosemary
noobwithboobs
Slow cookers are for cooking meat until it’s so past well done that the collagen breaks down and it falls apart. It’s not for medium rare.
Do not cook this roast in your slow cooker. Like the other reply said, it will be shit in the slow cooker.
JessicaHarper
I had a 5.5lb, had never cooked a lab roast before and it came out perfect. https://sammywongskitchen.com/roast-leg-of-lamb/ I used this website as a general guide but you don’t have to get supper finicky.
I eyeballed measurements and rubbed in olive oil, garlic and rosemary, left sit 45 min on counter. Oven to 400. Roasted on a pan with a rack and water in the bottom for 30min, then turned it down to 300 and set my meat thermometer to 130 (i like rare-med rare), mid rare would be more of 135. I couldn’t be bothered with foil and just let it rest on the counter
pentarou
You can definitely do this in a slow cooker, just get a digital cook thermometer with a probe. Stick the probe into the center, pull it just a little before 145. Let rest and hit with the broiler if you want to crisp the outside.
Just stay near the roast you can’t just let it go for 8-10 hours
7 Comments
You’re gonna have to watch over it and check the temp if you want a perfect medium rare. It’s going to be a challenge. I’d guesstimate 4-6 hours on high at that size but hard to say.
I’d typically just do this in the oven at higher temp for a couple of hours. If you have access that’s the way to go IMO. Slow cooker isn’t meant for everything.
Don’t use a slow cooker. Roast it in your oven. It will turn out shit in the slow cooker.
Sous Vide it and then sear it?
In an oven with rosemary
Slow cookers are for cooking meat until it’s so past well done that the collagen breaks down and it falls apart. It’s not for medium rare.
Do not cook this roast in your slow cooker. Like the other reply said, it will be shit in the slow cooker.
I had a 5.5lb, had never cooked a lab roast before and it came out perfect. https://sammywongskitchen.com/roast-leg-of-lamb/ I used this website as a general guide but you don’t have to get supper finicky.
I eyeballed measurements and rubbed in olive oil, garlic and rosemary, left sit 45 min on counter. Oven to 400. Roasted on a pan with a rack and water in the bottom for 30min, then turned it down to 300 and set my meat thermometer to 130 (i like rare-med rare), mid rare would be more of 135. I couldn’t be bothered with foil and just let it rest on the counter
You can definitely do this in a slow cooker, just get a digital cook thermometer with a probe. Stick the probe into the center, pull it just a little before 145. Let rest and hit with the broiler if you want to crisp the outside.
Just stay near the roast you can’t just let it go for 8-10 hours