Roast Leg of Lamb

Probably the second most intimidating cooking method for lamb, but one of the easiest to get right if you use quality ingredients.

Lamb leg is tender, juicy, mild flavoured, and one of our favourites. Be sure to use a fully thawed roast for best cooking results, and be aware that lamb can be tricky to carve the first few times.

Trim any excess fat off the meat. Rub the roast with some good quality olive oil, salt, pepper, rosemary, thyme, lemon juice and/or rind, and garlic. You can use whole garlic and lemon as well if you wish. I usually roast my lamb at 325-350 for about 2 and a half to 3 hours. This seems like a long time, but the meat is fairly dense and you want to ensure the fat has a chance to fully envelop the meat. If you prefer your meat more rare (as my daughter does) roast for 2 hours. Rotate a few times during roasting to evenly distribute the aromatics. Allow to rest for 15 minutes before carving.

You may notice that the bone will have some meat left on it. Do not waste this as it will make an excellent base for a Greek style or beef soup. Just boil it for an hour or so, remove the meat once cool enough to handle and use the stock and meat for the soup.