Roast lamb

I cook a leg of lamb for about 2 hrs I don't like the flesh pink. I couldn't eat it that rare raw, I don't like rare beef either

Alima

A lot of us know just what to do with it Alima we just haven't had the courage yet?

Annsixty, I have no advice on how to cook the joint (my cooking skills are non existent) just a tip for if it does go wrong. Many times on here there have been tips on what to do with a frozen leg of lamb. Don’t throw it away, let it cool down, bag it up with a prominent “danger, do not eat” sticker and bung it back in the freezer. There you have it, a frozen leg of lamb for use when needed.

ps I don't even think the veg would be cooked through, annsixty especially if onion is added. I would cook lamb shanks for longer than that too.

I remember when DS came back from a French exchange trip - he said the school dinners would have been wonderful except for the fact that the lamb was almost raw. That put him off.
He always slow roasts lamb.

I don't see how it could be cooked even to pink at 46 minutes. I like it a bit pink, but that would be almost raw.
I also find that as I get older rare meat does not agree with me. Does anyone else find this?

I don't like under cooked lamb, much rather have it falling off the bone than the amount of "pink" that you see so much these days.
I would cook it longer and higher temp than that recipe (and leave out the wine), time depending on size but 25 mins per pound plus a bit.

I've got a meat probe with a readout telling you whether it's rare medium or well done. I use that. 46 minutes at 180°c sounds to me like the lamb would be very pink indeed. I would want to cook it for at least 1hr. 15mins. if not longer.

I suppose if it's really undercooked you could just shove it back in for a bit longer but might have to time your veg on a 'just in case it's not ready' basis.

I usually judge it by the colour of the juices that come out when you rest it. Putting it on a white plate helps.