A classic roast leg of lamb recipe that feeds a large family or gathering of friends. We love the depth of flavour of lamb, with its intoxicating aroma, and tender texture.
The lamb leg is generally a lean cut of meat. Roasting a leg of lamb gives you a nice crisp outside and a tender pink meat inside. We like cooking a large leg of lamb when all the family come over. Everyone has a different preference to how well done they like their meat. We find that cooking leg of lamb means there is something for everyone, whether they want well done meat or something juicy and pink.
Get organised and prepare the lamb the day before doing steps 1 to 3 to allow the meat to marinate.
How to cook roast lamb leg?
This roast lamb leg recipe is a simple and easy to make dish. You simply prepare your meat by searing it on all sides in a pan over the hob, allow it to cool slightly, then score the skin and fat in diagonals. Next you push in some slithers of fresh garlic and rosemary into the gaps and season all over with salt and pepper. You place it in an oven tray with some liquid such as red wine, port, or stock. You can add in some sliced onions, or more garlic. Then you roast in the oven for a couple of hours (or less, depending on the size of the lamb joint).
That’s it! Simple and delicious.
How long does it take to cook leg of lamb?
It depends how you like your lamb cooked, much like steak it can be done to rare, medium, or well-done.
Calculate the cooking time for leg of lamb by allowing 15 minutes per 500g for rare, 20 minutes per 500g for medium, and 25 minutes for well done. Plus an extra 25-30 minutes.
We had a 2KG leg of lamb and cooked it for 1 hour 30 minutes.
Be sure to also allow for resting time. Rest the meat for at least 20 minutes before serving.
When to serve roast lamb?
Traditionally, in the UK, we serve roast lamb as an Easter Sunday meal. Our famous Welsh Lamb comes into season around now. Although we do import a lot of New Zealand lamb as well.
That said, we continue to enjoy roast lamb for our Sunday Roast Dinners throughout the year.
Enjoy it with all your favourite trimmings. We love our crispy roast potatoes and glazed carrots. And of course, roast lamb is famously served with mint sauce here in the UK.
Can I substitute any of the ingredients?
You can omit the garlic and rosemary if you like. They enhance the aroma and flavour of the roast lamb but they are not essential. You can always experiment with other herbs such as thyme or sage.
We like to add a splash of red wine or port to the liquid to bring depth of flavour to the meat, but also we use the leftover juices to make a delicious gravy.
ROAST LEG OF LAMB (SERVES 8)
INGREDIENTS
- 2KG Lamb Leg
- 2tbsp Vegetable Oil
- 1 Bulb of Garlic
- 1 Handful of Fresh Rosemary
- 150ml Red Wine/Port
- 500-700ml Meat Stock or Water
METHOD
- Take the lamb out of the fridge at least an hour beforehand to bring up to room temperature. Preheat the oven to 220C.
- Place a large roasting tin over the hob with a drizzle of vegetable oil. Using large tongs sear the outside of each side of the lamb joint. Once lightly brown all over remove the meat and allow to cool for 5 minutes.
- Using a sharp knife score the lamb in diagonals. Slice a few cloves of garlic into slithers and push into the scored lamb. Use a small knife to make deeper holes in the meat if necessary. Do the same with a few leaves of rosemary. Season generously with salt and pepper.
- Place the rest of the garlic and rosemary in the bottom of the roasting tin along with the liquid. Put the lamb leg on top, baste with some liquid then place in preheated oven turning the temperature down to 190C. Calculate the cooking time for leg of lamb by allowing 15 minutes per 500g for rare, 20 minutes per 500g for medium, and 25 minutes for well done. Plus an extra 25-30 minutes.
- Baste the joint every 20 minutes or so. If you like, turn the joint halfway through roasting to get an even cook through the meat.
- Remove from the oven, place on a warm carving tray, cover and rest for 30 minutes before carving.
Roast Leg of Lamb
The lamb leg is generally a lean cut of meat. Roasting a leg of lamb gives you a nice crisp outside and a tender pink meat inside.
Ingredients
- 2KG Lamb Leg
- 2 Tbsp Vegetable Oil
- 1 Bulb of Garlic
- 1 Handful of Fresh Rosemary
- 150ml Red Wine/Port
- 500-700ml Meat Stock or Water
Instructions
- Take the lamb out of the fridge at least an hour beforehand to bring up to room temperature. Preheat the oven to 220C.
- Place a large roasting tin over the hob with a drizzle of vegetable oil. Using large tongs sear the outside of each side of the lamb joint. Once lightly brown all over remove the meat and allow to cool for 5 minutes.
- Using a sharp knife score the lamb in diagonals. Slice a few cloves of garlic into slithers and push into the scored lamb. Use a small knife to make deeper holes in the meat if necessary. Do the same with a few leaves of rosemary. Season generously with salt and pepper.
- Place the rest of the garlic and rosemary in the bottom of the roasting tin along with the liquid. Put the lamb leg on top, baste with some liquid then place in preheated oven turning the temperature down to 190C.
- Calculate the cooking time for leg of lamb by allowing 15 minutes per 500g for rare, 20 minutes per 500g for medium, and 25 minutes for well done. Plus an extra 25-30 minutes. Baste the joint every 20 minutes or so. If you like, turn the joint halfway through roasting to get an even cook through the meat.
- Remove from the oven, place on a warm carving tray, cover and rest for 30 minutes before carving.
Notes
Calculate the cooking time for leg of lamb by allowing 15 minutes per 500g for rare, 20 minutes per 500g for medium, and 25 minutes for well done. Plus an extra 25-30 minutes.
Be sure to also allow for resting time. Rest the meat for at least 20 minutes before serving.
Lamb recipes:
- Slow Roast Lamb Shoulder
- Lamb Massaman Curry
- Lamb Satay Disco Fries
- Lamb Pie with Mint and Pomegranate
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