Detailed Forecast. Scattered showers and thunderstorms before 11pm, then a slight chance of showers between 11pm and 2am. Mostly cloudy, with a low around 64. Southwest wind 6 to 16 mph, with gusts as high as 26 mph.
Leg of lamb is often eaten rare or medium-rare, but it can be cooked till well-done. For a bone-in leg of lamb, the cooking times and temperatures, after broiling, for a convection oven are: 1  Rare: internal temperature of 125 F, cook for roughly 11 to 12 minutes per pound.2  Medium-Rare: internal temperature of 130 to 135 F, cook for 15 minutes per pound.eg of lamb is often eaten rare or medium-rare, but it can be cooked till well-done. For a bone-in leg of lamb, the cooking times and temperatures, after broiling, for a convection oven are: 1  Rare: internal temperature of 125 F, cook for roughly 11 to 12 minutes per pound.
Rack of lamb. Cook to 55Â° in a 200Â° fan-forced oven, about 30 minutes. I'm pretty sure that 63Â° is the right temperature, but last time I tried it was with a deboned leg in a net, and I suspect I put the temperature probe into an air pocket: at any rate, it took nearly two hours and was overcooked.ack of lamb. Cook to 55Â° in a 200Â° fan-forced oven, about 30 minutes. I'm pretty sure that 63Â° is the right temperature, but last time I tried it was with a deboned leg in a net, and I suspect I put the temperature probe into an air pocket: at any rate, it took nearly two hours and was overcooked.