Roasting
64
Lamb, venison
[°F/°C]
*
[min]
Leg of lamb, approx. 1.5 kg
340–350/170–180
2
90–110
1)
350–375/180–190
2
90–110
1)
Saddle of lamb, approx. 1.5 kg
425–450/220–230
2)
3
40–60
3)
450–475/230–240
2)
3
40–60
3)
Venison, approx. 1 kg
400–410/200–210
2
80–100
1)
400–410/200–210
2
80–100
1)
Function /
Temperature /
Shelf level /
Cooking duration
Convection Bake /
Surround
*
If you are using FlexiClip runners (depending on model), fit them one level lower.
1) Roast with the lid on first. Remove the lid halfway through the cooking duration and add
approx. 0.5 l of liquid.
2) Preheat the oven. Do not use the Rapid PreHeat function
for this.
3) Add approx. 0.5 l of liquid halfway through roasting.
