How To Cook A Leg Of Lamb

Cook a leg of lamb by selecting a piece with even shape, good fat content, and desired seasoning; preheat oven to 350°F; place in roasting pan and cook for 20-25 minutes per pound; let rest for 15 minutes before carving against the grain; serve with desired sides and garnish.

How To Cook A Leg Of Lamb

Cooking a leg of lamb can be a daunting task, but with the right tools and techniques, it can be a delicious main dish that will impress your family and guests alike. Here’s how to cook a leg of lamb.

Selecting the Leg of Lamb:

When selecting your leg of lamb, look for a piece that is evenly shaped, free from blemishes, and has a good amount of fat. You can select a boneless leg of lamb, which is easier to handle and cook, or a bone-in leg of lamb, which has more flavor.


First, remove the leg of lamb from the fridge and let it sit at room temperature for at least an hour. This will ensure that it cooks evenly.

Next, preheat the oven to 350°F. While the oven is heating up, season your lamb with your desired seasoning. You can use a simple seasoning of salt, pepper, and garlic, or a combination of herbs such as rosemary, thyme, and oregano. Rub the seasoning mixture all over the lamb, making sure to get into all the crevices.


Place the lamb in a roasting pan with the fat side up. You can add vegetables such as carrots, onions, and potatoes around the lamb for additional flavor.

Cook the lamb for 20 minutes per pound for medium-rare, or 25 minutes per pound for medium. It is best to use a meat thermometer to ensure that the lamb is cooked to your desired level of doneness. A meat thermometer should read 145°F for medium-rare and 160°F for medium.

Once the lamb has reached the desired temperature, remove it from the oven and let it rest for at least 15 minutes before carving. This resting time is important as it allows the juices to redistribute, resulting in a tender and juicy piece of meat.


When carving the leg of lamb, make sure to cut against the grain of the meat. Start by cutting off the shank, which is the thin end of the leg. Next, make horizontal slices along the leg, making sure to stay close to the bone. Use a sharp carving knife and carve thin slices for maximum flavor.


A leg of lamb can be served with a variety of sides such as roasted vegetables, mashed potatoes, or a salad. You can also make a gravy with the pan drippings by adding flour and stock. Don’t forget to garnish your lamb with fresh herbs such as rosemary, thyme, or parsley.


- For a more flavorful lamb, marinate the leg of lamb overnight in a mixture of olive oil, garlic, lemon, and herbs.

- If you are cooking a bone-in leg of lamb, tie it with twine to keep it from falling apart while cooking.

- Always use a meat thermometer to ensure that the lamb is cooked to the correct temperature.

- Add a bit of liquid to the bottom of the roasting pan such as wine or broth for additional flavor.

- Use any leftover lamb for sandwiches, salads, or soups.

In conclusion, cooking a leg of lamb may seem intimidating, but with these simple tips and techniques, anyone can make a delicious and impressive dish. Remember to let the lamb rest before carving and season it well for maximum flavor. Serve with your favorite sides and enjoy!