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of the reference intake
Tip: Here's how to calculate cooking time if your lamb leg is a different weight: cook for 30 minutes at gas 7, 220°C, fan 200°C. Then roast at gas 4, 180°C, fan 160°C for 20 minutes per kg for rare lamb, 30 minutes per kg for medium or 40 minutes per kg for well done.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.