Step-by-Step Instructions
- 1Marinate lamb overnight if desired
- 2Bring to room temperature
- 3Preheat oven to 300°F / 150°C
- 4Season generously all over
- 5Place on rack in roasting pan
- 6Roast slowly 2h30min - 5h depending on weight (5-10 lb / 2.5-4.5 kg)
- 7Baste every 45 minutes
- 8Check internal temperature reaches 135-160°F / 55-70°C (medium rare to well done)
- 9Increase heat to 300°F / 150°C for last 15 minutes
- 10Rest 20 minutes before carving
Expert Tips for Slow Roasting
- Low temperature ensures even cooking
- Results in incredibly tender meat
- Greek-style with lemon and oregano
- Moroccan-style with spices works great
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
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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