I followed this recipe for a leg of lamb. I placed the lamb in a roasting tray on top of a bunch of celery, carrots and onions. In addition, I covered the tray with aluminum foil.
I probed the lamb, had oven at 350 F and removed it from the oven at 130 F and placed it on a roasting rack for cooling and covered loosely with foil.
The internal temperature rose by 22 F!, from 130 - 152 F during the resting period. A large portions of the meat ended up extremely dry.
Now, since I had to put the stuffing in the lamb, I had to tie the lamb together again with twine. I might have tied it too tightly.
Also, I think my oven temperature was also too high for a tented piece of meat placed on top a bunch of veggies. In addition to the water escaping from the meat, moisture is also released from the veggies. The temperature inside the tent might have been high enough to generate a very large carryover.
One final note: The stuffing contains bread which sucks up moisture. Is it possible that the stuffing is absorbing the juices and drying the meat.
What can I do with my leg of lamb for better temperature control and texture?