How to Cook a Whole Leg of Lamb

How to Cook a Whole Leg of Lamb

Here’s our guide on how to cook a Whole Leg of Lamb. Available all your round but really comes into its own in the springtime. Associated with new life and often eaten around easter, this is a special occasion joint for the whole family to enjoy. Although it can be barbecued, we’re here to show you the roasting method that worked best for us.

⏲ Time: 3 hours.

How to Cook a Whole Leg of Lamb

  1. Preheat Oven

    Set your oven to 200°C

  2. Unpackage

    Take the lamb from the fridge and remove the packaging. Set aside on a plate at room temperature for 30 minutes or until the chill is gone from the joint.

  3. Baking Tray

    Place the Whole Leg of Lamb in an ovenproof baking tray or casserole dish.

  4. Oil

    Drizzle with Sunflower or Vegetable Oil (never extra virgin olive oil)

  5. Season

    Season with freshly cracked salt and black pepper. Add flavourings of your choice. Smothering the lamb with crushed garlic and rosemary works very well.

  6. Roast

    Place in the centre of the oven and roast for 20 minutes.

  7. Lower

    Lower the heat to 180°C and roast for 1hour 40 minutes.

  8. Check

    Test the temperature with a meat probe. At the thickest part, the temperature should be between 65°C and 75°C, depending on how you like your lamb (pink or well done)

  9. Rest

    Remove from the oven and place on a large platter or plate. Cover with foil and old tea towels and allow to rest for up to 1 hour.

  10. Gravy

    Add any meat juices from the pan and from the resting dish to your gravy.

  11. Carve

    Slice the meat from the bone using a sharp, non-serrated knife.

  12. Serve

    Serve the lamb alongside seasonal veg

Pro Tip

Add whole bulbs of garlic to the roasting tray during cooking. These will caramelise during cooking. Cut open and spread the garlic paste over the cooked lamb for extra flavour.

Do Not

Do not cut holes in your lamb and poke in bulbs of garlic or sprigs of rosemary. Although this looks pretty, it doesn’t really add much flavour and the rosemary often burns.

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