Leg of Lamb
I was thinking of cooking a leg of lamb this weekend, and I remembered Kenji's post for the perfect prime rib here:
Since the post is old, I don't imagine it is regularly checked in on. Do those here at talk think that this method would work well with a whole roasted leg of lamb? If so, at what temperature would I remove it? Various places seem to suggest med rare lamb should be cooked to around 145 degrees, so would I pull the lamb at 140, or something slightly lower like 135?