Step-by-Step Instructions
- 1Remove lamb from refrigerator 1 hour before cooking
- 2Preheat oven to 345°F / 175°C
- 3Score fat in crosshatch pattern
- 4Stud with garlic slivers if desired
- 5Rub with olive oil, salt, pepper, and herbs
- 6Sear in hot pan or roast at high heat 20 minutes
- 7Reduce heat to 345°F / 175°C
- 8Roast 1h30min - 2h30min depending on weight (5-10 lb / 2.5-4.5 kg) for medium-rare
- 9Check internal temperature reaches 135-160°F / 55-70°C (medium rare to well done)
- 10Rest 20 minutes before carving
Expert Tips for Roasting
- Use meat thermometer for accuracy
- Rest is crucial for juicy meat
- Save pan drippings for gravy
- Mint sauce is traditional accompaniment
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
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
Grilling
Grilling Leg of Lamb
Cook Time
25min
Weight Range
5-10 lb / 2.3-4.5 kg
Grill Temperature
Medium-High
400-450°F / 204-232°C
Internal Temperature
130-160°F / 55-70°C
Medium Rare to Well Done
Read the guide
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