Timetabble for Roasting Lamb

Final meat Thermometer reading

145 *F to 150 *F Medium rare;

160 *F Medium; 170* FWell done

Oven Temperature 325 *F(preheated)

Leg, bone-in (5-7lbs.)

Medium rare 20-25 minutes/lb

Leg, boneless

Rolled & tied(4-7lbs.)

Rolled & tied(4-7lbs.)

medium rare 25-30 minutes/lb

Oven Temperature 375 *F (preheated)

Rib roast (1 1/2-2 1/2 lbs.)

medium rare 30-35 minutes/lb

Crown roast

(2-3 lbs. not stuffed)

medium rare 25-30 minutes/lbs.

Sheep Facts

Sheepherders usually have a sheep dog to help them move the sheep from place to place and to serve as a compaion to them in their lonely job.

Sheep are raised for their wool and for their meat. There are also by-products such as lanolin (which is found in many lotions) and sheep pelts (which can be tanned with or without the wool left on and then made into a variety of leather items.)

The person who looks after the sheep is called a sheepherder . The sheepherder stays in a sheepwagon which is a self-contained home-on-wheels that can be pulled from place to place, following the sheep as they move to graze.

Table for Two

Lamb Lion Chops 

 Preparation time :15 min.

Marinate time : 2 HR

Cook time : 20in.

4 American Lamb lion Chops, cut 1 1/4 inch thick, trimmed

3 tablespoons fresh lemon juice

2 tablespoons olive oil , divided

2 1/2 teaspoons dried tarragon leaves , crushed, divided

1 clove garlic, finely chopped

3/4 teaspoon salt

1/2 teaspoon ground pepper

1/3 cup madera sweet wine or fat free chicken broth

1/3 cup dried cherries, finely chopped

1/2 cup chicken broth

2 tablespoons grated lemon peel

1 tablespoon butter

For marinade, place lamb chops in sealable plastic bag. In small bowl whisk together lemon juice and 1 tablespoon oil, 1 1/2 teaspoon tarragon, garlic , salt and peper. Pour into bag and seal. Rotate bag to coat chops and refrigerate for 2 hours to marinate.

Remove chops from marinade and discard marinade. Pat chops dry with paper towels. In large nonstick skillet with cover, heat remaing 1 tablespoon oil over medium -high heat. Brown chops for two minutes on each side. Cover and reduce heat to low. Cook for 12-15 minutes, turning twice, until desired degree of doneness. Remove from pan cover and let stand 10 minutes.

For sauce : pour off liqued from pan. Add madera and cherries: cook 3 to 4 minutes untill liquid is almost absorbed. Stir in broth and lemon peel, cook additional two minutes. Mix butter and stir until sauce looks shiny. Serve sauce on plates and top with two lamb chops, garnish with grated lemon peel...

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