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.
Tip: As a rule, roast a leg of lamb for 15 minutes per 500g, plus 10 minutes more. Allow it to rest for a good 15 minutes before serving to ensure the juices redistribute, making a perfect roast. Preheat oven to 180 degrees C. 2  Cut slits in the top of the leg of lamb every 3cm apart deep enough to push slices of garlic down into the meat. 3  Sprinkle salt and pepper generously all over the top of lamb. 4  Place several sprigs of rosemary under and on top of the lamb.