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.
Insert meat thermometer so tip is in thickest part of lamb (not resting in fat). Cook until the lamb roast reaches an internal temperature of 120 degrees F. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes. Remember, the lamb roast will continue to cook as it sets.he term boneless means the leg bone has been removed from the lamb roast. A boned, rolled, and tied or netted leg is easy to roast. You can easily find this type of lamb at most large grocery stores or super markets. For a generous serving of lamb roast, figure on 1/2 pound of lamb per serving.