Tips for Roasting Lamb
-Place lamb, fat side up (if present), on
 a rack in an open, shallow roasting pan.
-Rub with seasonings, if desired.
-Insert the meat thermometer into the
 center of the thickest muscle of the meat.
-Do not add water or liquid, and do not
 cover.
-Roast at 325°F until meat thermometer
 registers 5° below desired doneness.
-Remove from oven, cover with foil, and
 let stand 15 - 20 minutes before slicing.