Roasting Times for Lamb
The French tend to prefer their lamb either rare or medium-rare, so the inner flesh is still pink, succulent and juicy. Using a meat thermometer, the internal temperature should be 60 degrees C: Roast at 230 degrees C for 10 minutes then turn down the oven to 180 degrees C and roast 18 minutes per 500g.
In a pre-heated oven at 230 degrees C for 10 minutes, reduce temperature to 180 degrees C. then roast then following the times below
Internal temperature of 70 degrees C; 25 minutes per 500g plus an extra 25 minutes.
Internal temperature of 80 degrees C; 30 minutes per 500g plus an extra 30 minutes
Allow the lamb to rest 10-15 minutes before serving. Cover with foil and a clean tea-towel.
These times are to use as a guide only, do test the meat to ensure you have reached your required ‘doneness’ before allowing to rest. Normally, the meat thermometer will give the most accurate indication.