How to roast a lamb leg
Cater to several guests with tender roast lamb leg cooked just right with the use of a thermometer. Serve with a refreshing mint sauce, leafy seasonal salad and chilled potato salad for the ultimate meal.
Ingredients
Method
Ingredients
- 2kg bone-in lamb leg
Herb rub (optional):
- 2 Tbsp chopped fresh herbs (such as rosemary and thyme)
- 4 cloves garlic, minced
- Olive Oil
- Salt and pepper
- Alternatively, you can use a premade spice mix or marinade of your choice.
Method
- Preheat your oven to 200°C fan bake.
- Pat the lamb dry with a paper towel. Using a sharp knife, score the top side of the lamb with shallow cuts, 3cm apart and place in a large roasting dish.
- Combine herbs, garlic, a drizzle of olive oil, salt and pepper in a small bowl. Rub the mixture all over the lamb and into the scored cuts.
- Place in the oven to bake for 20 minutes, then reduce the heat to 170°C and cook to your desired level.
For rare: Cook for 50-60 minutes or until very soft and an internal temperature of 50°C
For medium-rare: Cook for 60-70 minutes or until soft and an internal temperature of 55°C
For medium: Cook for 70-80 minutes or until firm with a slight give and an internal temperature of 60°C
For medium-well: Cook for 80-90 minutes or until firm and an internal temperature of 65°C
For well done: Cook for 90-100 minutes or until very firm an internal temperature of 70°C - Loosely cover with foil and set aside to rest for 15 minutes.
- Carve against the grain to serve.
Top tip:
Take your lamb out of the fridge 30-60 minutes before cooking so it can come up to room temperature.
Cover your lamb with foil if browning too quickly and don’t forget to rest your lamb once cooked.
Lamb leg roast recipe inspiration