Preparing Leg of Lamb for Roasting
Carving tip: turn the leg of lamb so the bone is parallel to the cutting board. Slice through at the bottom of the meat with your knife parallel to the bone.
- Before cooking take the lamb out of refrigerator an hour beforehand to come up to room temperature.
- Preheat your oven to 170°c , longer cooking time at a lower temperature gives a juicier result.
- Cut ½-inch-wide slits about 1-inch deep into the leg of lamb. Into the holes press some cloves of peeled garlic and some sprigs of fresh thyme or rosemary. Sprinkle salt and pepper over meat.
- Place meat on a roasting tray. Roast the leg of lamb for guided time according to weight . for medium to well done :Allow 20 minutes per pound/ 554g and allow an extra 20 minutes.
- For medium lamb reduce the time to 16 minutes per pound/554g and 16 minutes over.
- When cooked remove leg of lamb from the oven, cover it loosely with foil, let it rest for at least 20 minutes before carving.
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.