Following Directions

We love lamb and not long ago, I think it was Aldi, that had these seasoned boneless leg of lamb packages on sale so I bought several.

Leg of Lamb

It’s very tasty and it’s good for two meals so that makes me happy.

But, the directions . . 

Directions

I seared it . . actually in a big skillet and then left it in the skillet and put it in the oven. Once it’s seared, just the outside is seared . . not much has happened to the inside. It’s a couple of inches thick.

“Place the lamb on a baking tray and cook for 10 – 12 minutes, until the internal temperature is at 145°”. The first time I read that, I thought . . OK! Doubtful but they know more than I know. No . . try about 40 minutes. I even pulled the wrapper out of the trash twice to see if it said 10 – 12 minutes per pound. No . . just “10 – 12 minutes”.

Either I’m missing something, my oven is way wrong, or these directions are a bit weird. Do you see anything I don’t see? Could this possibly get to 145° in 10 – 12 minutes? I can’t even stick an already grilled chicken breast, at room temp, in the oven at 375° and have it be hot in 10 minutes.

It doesn’t bother me . . I know how to cook and I know what’s reasonable but I can imagine some people sticking that big hunk of meat in the oven, pulling it out after 12 minutes and serving it.