Easter dinner boss. Bone-in leg of lamb, 325°F, thermometer in hand.
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Planning Easter dinner? The Only Lambs calculator uses USDA roasting charts at 325°F. A bone-in whole leg of lamb of 5–7 lb takes about 20–25 minutes per pound. Cook to at least 145°F and rest at least 3 minutes.
Cut small slits in the lamb and tuck in slivers of garlic and rosemary sprigs. Rub with olive oil, salt and pepper, and roast at 325°F until it hits at least 145°F. Rest before carving so the juices stay put.
USDA guidance: lamb roasts, steaks and chops are safe at 145°F with a 3-minute rest. Ground lamb needs 160°F. Check the thickest part, away from the bone.
Ewe are the best. Don't be sheepish, have seconds. This roast is so good, it's baaa-sically perfect.
A general guideline: about 1/2 pound of boneless lamb or about 3/4 pound of bone-in lamb per person. Bigger eaters or leftover lovers should round up. Run your guest count in Only Lambs.
Thaw lamb in the fridge on a tray, allowing about a day for every 4–5 pounds, so a 6-pound leg needs about a day and a half. Never thaw on the counter. Start Wednesday or Thursday for Easter Sunday.