Bringing the meat to room temperature will ensure that it cooks evenly. If you put it in the oven cold, you may end up with an undercooked interior and burned exterior.  Lamb is so tender that it doesn't need to be marinated. You can follow a recipe to marinate the lamb, but it's easier to complement the meat's flavor with a simple rub. First, rub olive oil and a few tablespoons of lemon juice all over the lamb. Then, sprinkle the leg with salt, pepper and 3 tablespoons or so of your favorite spices. Try the following, either alone or in combination:  Crushed rosemary Dried thyme Dried sage Minced garlic Use a pan that's just slightly larger than the leg. Roasting for the first 30 minutes at a high heat will give the lamb a nice sear. Turn it down to 350 °F (177 °C) for the remainder of the roasting time. Roast for another 30 minutes to an hour or more, depending on your preferred level of doneness. No matter what, use a meat thermometer to check the meat's temperature after about an hour to see how the lamb is progressing. Here are the general guidelines for roasting times: roast until the internal temperature of the meat is 125 °F (52 °C), which will require about 15 minutes per pound.   Medium-rare meat: roast until the internal temperature of the meat is 130 °F (54 °C), which will require about 20 minutes per pound.  Medium meat: roast until the internal temperature of the meat is 135 °F (57 °C), which will require about 25 minutes per pound.  Well done meat: roast until the internal temperature of the meat is 155 °F (68 °C), which will require about 30 minutes per pound.

How would you rephrase that briefly using Chinese?
从冰箱里拿出来一个小时之后再烤。 将烤箱预热到204摄氏度。 在肉上擦上调料。 将羊腿放在烤盘里。 烤羊腿30分钟。 降低温度继续烤。 三分熟肉：烤到肉的内部温度至52摄氏度，这将需要大约每斤15分钟。