Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side. Transfer lamb racks to the foil-lined baking sheet. Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack. Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes.
Roast Lamb. Medium - 15 minutes per lb (450g). Well done - 20 minutes per lb (450g). Slow Roasting. The times for the slow roasting method are as follows: Cook in Roasting Oven for about 30 minutes, or until beginning to brown, then transfer to the Simmering Oven for double the remaining cooking time.ell done - 20 minutes per lb (450g). Slow Roasting. The times for the slow roasting method are as follows: Cook in Roasting Oven for about 30 minutes, or until beginning to brown, then transfer to the Simmering Oven for double the remaining cooking time.
The lamb should gain an average of .5 to .8 lbs. a day while you are feeding him. Knowing this, you can calculate what weight animal you need to buy and the number of days you will have to feed him to obtain the final weight from 110 to 140 lbs.or example, for heavy muscled black face lambs, market weight is usually around 125 lbs. At a minimum, the lamb will probably gain at least .50 to .75 lbs./d. If you bought a lamb that weighed 80 lbs. at 110 days before the show, the lamb would need to gain .40 lbs./d {(125 â 80) Ã· 110 = .409 lbs./d}.