I was thinking of cooking a leg of lamb this weekend, and I remembered Kenji's post for the perfect prime rib here:

http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html

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?