Step-by-Step Instructions
- 1Have butcher butterfly the leg or do it yourself
- 2Marinate 4-24 hours in herbs and oil
- 3Remove from marinade and pat dry
- 4Preheat grill to medium-high
- 5Season both sides generously
- 6Grill over direct heat 8-10 minutes per side
- 7Move to indirect heat if needed
- 8Check internal temperature reaches 135-160°F / 55-70°C (medium rare to well done)
- 9Rest 15 minutes
- 10Slice across the grain
Expert Tips for Grilling
- Butterflying ensures even cooking
- Great for feeding a crowd
- Yogurt marinades tenderize well
- Use two-zone grilling for control
Leg of Lamb Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 135°F / 55°C | Warm red center, tender and flavorful |
| Medium | 145°F / 65°C | Pink center, slightly firmer texture |
| Well Done | 160°F / 70°C | Brown throughout, firm texture |
Leg of Lamb Safety Guidelines
Important food safety practices when handling and cooking leg of lamb.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your leg of lamb is safely cooked and delicious.
Other Ways to Cook Leg of Lamb
Roasting
Roasting Leg of Lamb
Cook Time
50min - 2h
2-6 lb / 1-2.5 kg
Weight Range
2-6 lb / 1-2.5 kg
Oven Temperature
345°F / 175°C
Internal Temperature
130-160°F / 55-70°C
Medium Rare to Well Done
Read the guide
Slow Roasting
Slow Roasting Leg of Lamb
Cook Time
1h - 3h
2-6 lb / 1-2.5 kg
Weight Range
2-6 lb / 1-2.5 kg
Oven Temperature
300°F / 150°C
Internal Temperature
130-160°F / 55-70°C
Medium Rare to Well Done
Read the guide
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