- Roast the fat side up at 350˚F for 20 minutes per pound. When taking the temperature of a bone-in roast, do not let the thermometer touch the bone.
- Internal temperature of 135˚F for medium rare
- Internal temperature of 145˚F for medium
- Internal temperature of 155˚F for well done
- Tent with foil and let the roast rest for 15 minutes before carving. Residual heat will allow lamb to cook 5-10 ˚F more.