A leg of lamb

Best roast leg of lamb

  1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom.
  3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
  4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
  5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
  6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
  7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
  8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
  9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
  10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

Roast leg of lamb with garlic and rosemary


  1. Preheat the oven to 200C/400F/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature.

  2. Make the garlic and rosemary butter. Peel the garlic cloves and grate them finely with a grater. Place into a bowl with the butter.

  3. Strip the leaves off the rosemary stalks and chop finely. Add to the bowl with the garlic and butter. Season with salt and freshly ground black pepper and mash to a paste with a fork.

  4. With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into.

  5. Work the butter and garlic mixture into the lamb by massaging it into the meat, trying to work it into the holes that you’ve created.

  6. Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb.

  7. After 30 minutes, remove the foil and leave to roast for a further 50-60 minutes (for medium) or until cooked to your liking.

  8. At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm.

  9. Make the gravy. Heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and leave the sauce to reduce.

  10. To thicken the sauce, make a beurre manie by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the beurre manie to the pan and whisk well, until the sauce has the desired consistency.

  11. To serve, slice the lamb and pour over the gravy. Garnish with a couple stalks of fresh rosemary. This would be good with potatoes dauphinoise and fresh vegetables, for a Sunday lunch.


4.8 from 12 reviews

How to cook perfect Boneless Leg of Lamb Roast every time. Basic easy recipe anyone can make!

Boneless Leg of Lamb

You might not be aware yet. To roast boneless leg of lamb is my favourite way to celebrate anything. I love cooking deboned lamb because it’s so EASY but looks GRANDE on the table. Yes, it is super simple and hard to mess up.

I created this the best ever basic boneless roasted leg of lamb recipe about 15 years ago. And I make it for a special occasion. Or when I need to leave a lasting impression. Works every time.

Last time was my visiting mom that “doesn’t like” lamb. And a time before I made this roast to say “thank you” to the nicest plumber on Earth. Everyone loves it! And I will teach you how to cook the most perfect boneless leg of lamb in the oven. For Holidays, Easter dinner or a weekend dinner. You can do it!!!

Buying Best Lamb

Lamb is expensive. Like any red meat. Like any meat. So understand your fear of “screwing it up”. You will not. Boneless lamb is actually the easiest meat to roast. I still don’t know how to make a beef roast. Not to mention how to cook a prime rib.

When it comes to buying lamb I turn to Costco. I am not fancy enough or do not have time to go to a butcher shop. Frankly, I think those days are behind us. Plus I do not see a difference in meat unless it’s organic or locally raised etc.

Kirkland boneless leg of lamb from Costco does it for us. The cost is about $8 per pound. And 99% of lamb sold in Canada I ever saw is from Australia.

Bone In Vs. Boneless Leg of Lamb

I prefer and highly recommend to use boneless leg of lamb for many reasons:

  1. It is easy to fit into a roasting pan.
  2. It is easy to carve.
  3. You get more meat.
  4. And it probably cooks faster.

How Long to Cook Boneless Leg of Lamb?

How long do you cook a boneless leg of lamb? Cooking time depends on how you like your meat. Just like with steak.

It all comes down to checking often after a certain period of time. My best advice is:

  • For 4-5 lbs roast check internal temperature with a meat thermometer after 1 hour and go from there.
  • For 2-3 lbs roast, check after 45 minutes.

Below are listed cooking times per pound.

  • Medium Rare: 120 F to 130 F internal temperature – about 14 minutes per pound
  • Medium: 130 F to 140 F internal temperature – about 16 minutes per pound
  • Well-Done: 140 F to 150 F internal temperature – about 18 minutes per pound

Remember meat will keep “cooking” as it rests.

More Tips for Cooking Time:

  1. The key is to check often with an internal meat thermometer.
  2. Please keep in mind internal temperature will rise while meat is resting after baking in the oven.
  3. All ovens vary: age, electric vs. gas. Not to mention convection oven cooks food faster.
  4. Bake uncovered.

What Temperature?

I know there is a slow roasted lamb cooking method at low 300 degrees F temperatures. My boneless lamb roast is baked at 425 degrees F. I think it yields juicy meat inside with browned outside within a reasonable amount of time.

Below is lamb cooked for 18 minutes/lb which ended up being well done after resting.

Boneless Lamb Roast FAQs and Tips

Do I have to marinate the lamb?

No. Lamb is tender meat. You just need to season it properly. My absolute favourite classic seasonings are garlic and rosemary. Maybe a squeeze of lemon at the end. So, no lamb marinade recipe to follow. Yay for simplicity.

Can I use boneless lamb shoulder?

Yes. I have done it many times. It depends what’s at the store when I’m there. SImple as that. I believe boneless lamb shoulder is even cheaper than the leg.

Can I use fresh rosemary instead of dried?

Yes. I use both fresh and dried rosemary with this recipe. One time I bought a bunch of fresh rosemary for making boneless turkey breast roast. It lasted a month in the fridge. Long enough for “the super nice plumber” dinner. But not long enough for “not liking lamb mom” dinner. So I have tried both many times.

What to do with all that fat?

Lamb is extremely fatty meat. You will see a lot of fat solidify at the bottom of the roasting pan pretty much immediately as it starts to cool off. And if you refrigerate leftovers, fat will solidify nicely into white chunks. I take this as an opportunity to discard extra fat and remove it before serving or reheating.

Plan ahead

Cooking boneless leg of lamb in the oven IS easy! It just needs enough cooking time. In our days of sheet pan dinners, one pot meals and Instant Pot I recommend to plan ahead with this recipe. Just make sure you understand your dinner will be on the table in 2 hours if you roast lamb.

I speak from my own experience. I was “caught off guard” a bit once last month.:) We ended up drinking a lot of wine and beer with a super nice plumber guy. It was a pleasure anyways.

How to Roast a Boneless Leg of Lamb

1. Season with Rosemary and Garlic

  1. In a medium roasting pan or Dutch oven, place deboned leg of lamb roast and make 15 inserts with a paring knife.
  2. Stick garlic slice into each opening until you run out of garlic.
  3. Rub roast with oil all around.
  4. Then sprinkle one side with half of rosemary, salt and pepper.
  5. Turn around and repeat on another side.

2. Bake Uncovered

Bake uncovered according until desired doneness.

  • Medium Rare: 130 F to 135 F (about 12 minutes per pound)
  • Medium: 135 F to 140 F (about 15 minutes per pound)
  • Well-Done: 155 F to 165 F (about 20 minutes per pound)

My best advice is for 4-5 lbs roast to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time.

3. Let Rest and Carve

  1. Remove lamb roast from the oven and let rest uncovered for 15 minutes. Do not skip!
  2. Transfer on a cutting board.
  3. Using a sharp knife, remove the casing and slice into 1/4 inch slices against the grain. Thin slices of lamb taste better than thick ones. My husband is guilty here.

What to Serve with Leg of Lamb?

  • Healthy mashed potatoes – so classic and satisfying.
  • Cauliflower mashed potatoes – low carb alternative.
  • Mashed sweet potatoes – sweet and savory at same time.
  • Cucumber and tomato salad – cucumber and lamb are a match made in heaven.
  • Grilled vegetables – if it’s grilling season wherever you are.
  • Healthy spinach salad – can never go wrong with this simple salad.

Boneless Leg of Lamb Roast


4.8 from 12 reviews

How to cook perfect boneless leg of lamb roast every time. Basic EASY recipe anyone can make!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 40 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American Ukrainian

Scale 1x2x3x


  • 4–5 lbs boneless leg of lamb
  • 5–7 large garlic cloves, cut into slivers
  • 2 tbsp olive oil, extra virgin
  • 2 tbsp rosemary, dried
  • 1 1/4 tsp salt
  • Ground black pepper, to taste


  1. Preheat oven to 425 degrees F. In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 15 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
  2. Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
  3. Bake uncovered according until desired doneness. Medium Rare: 120 F to 130 F internal temperature – about 14 minutes per pound. Medium: 130 F to 140 F internal temperature – about 16 minutes per pound. Well-Done: 140 F to 150 F internal temperature – about 18 minutes per pound. Remember meat will keep “cooking” as it rests.
  4. My best advice is for 4-5 lbs roast to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time.
  5. Remove lamb roast from the oven and let rest uncovered for 15 minutes.
  6. Using a sharp knife, remove the casing and slice into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.

★ Did you make this recipe? Please give it a star rating in the comments.

Recipes and images are a copyright of ifoodreal.com

1) Choose the best cut

If you want a simple, lean roast lamb that’s crisp on the outside and pink and juicy in the middle, go for a leg of lamb. You can buy a whole leg, bone-in, part boned or boneless. A whole leg makes an impressive centrepiece and retains flavour from the bones – a boneless leg is easier to carve. For something in the middle, you could choose a part boned leg. A butterflied leg of lamb is a leg that has had the bone removed and the meat opened out into a vague ‘butterfly’ shape. This cut is often used for barbecuing, but also makes a great roast joint due to the flat shape of the meat and its quick cooking time.

A whole leg of lamb usually weighs between 2 – 2.75kg and will serve 6-8 people. If you’re cooking for a smaller group, a half leg is a good option.

Lamb shoulder is a fattier joint of meat and benefits from slow roasting at a lower temperature. It’s full of flavour and slow roasting produces a really tender result. Shoulder is also available boneless or part boned. Boneless lamb shoulder is usually rolled and tied. A 2.25kg shoulder should serve 6-8 people, and again if you’re cooking for a smaller crowd, a half shoulder is a good option.

If you’re cooking a boneless leg or shoulder, you’ll need to allow 225g of meat per person, so a joint for 6 should weigh between 1.5 – 2kg. Buy a slightly larger joint than you need if possible, as large joints tend to shrink less in the oven. You can always use up the leftovers another time.

Cooking just for 2? Rack of lamb or lamb fillet are more expensive cuts of meat, but can make a quick roast for 2 people with no waste. They both need pan frying first until browned to seal them as they’re leaner and the roasting time is shorter.


  1. Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
  2. Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
  3. Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
  4. Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
  5. To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
  6. Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.

Like this recipe?

How to Cook the Perfect Roast Lamb

  • MARINADES – Marinades vary from recipe to recipe depending on what overall flavour or aroma you want to achieve. You can find these marinades under most of our roast lamb recipes. The one used in the video below is from our recipe ‘Marinated Roast Lamb with Fresh Mint Topping’.
  • There are a few different types of legs you can use. A full bone-in leg includes meat from the whole lamb leg including the rump, topside, silverside and shank. Readily available in most butchers and supermarkets – a classic, much loved kiwi roast that I love to serve. The end bone makes a useful handle for carving.The carvery lamb leg is made up of the shank, silverside and a small piece of topside, and is semi boned for easier carving. This can also be rolled out, stuffed then rolled up and tied before roasting for a lovely tender result.
  • A butterflied leg simply has the bone removed and the meat is opened out into a large flat piece – so you get the gorgeous flavour of the leg with a much quicker cooking time and much easier carving. This cut can either be roasted in the oven, or grilled on a BBQ over a medium heat.
  • Pat your lamb roast dry – then make a series of shallow cuts in the fat, a few centimetres apart. This helps the meat absorb all the lovely flavours of the marinade.
  • Marinating the lamb before cooking adds extra punch. There are lots of different marinades – a number of marinade recipes are on this site. Spread the marinade all over the lamb. Wrap in cling film and refrigerate, preferably overnight or at least 2 hours.
  • Remove the lamb from the fridge half an hour before cooking. Place in a roasting dish fat side up and season. Bake in an oven preheated to 180C or 170C fan bake. The rules for doneness are 25-30 minutes per 500g for medium and 30-35 minutes per 500g if you like it well done.
  • Baste once or twice while cooking. Resting is an essential part of getting this right – it lets the juices settle in the meat. Cover loosely and walk away for 15 to 20 minutes.
  • Carve the roast lamb across the grain and serve with roast vege. Any leftovers are perfect for sandwiches at your summer picnics.

This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level! It’s ULTRA EASY and very forgiving. It does take patience, but you’ll be rewarded with tender lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic infused gravy.

Slow Roast Leg of Lamb

I’ve said it before and I’ll say it again – lamb leg should either be roasted exactly such that it’s blushing pink inside, or long and slow so it’s ultra tender.

Blushing pink = meat thermometer or holding-your-breath-cross-your-fingers for that moment when you carve, hoping for juicy lamb rather than grey and dry.

And if blushing pink perfectly roasted lamb is what you’re after, here’s my Classic Roast Leg of Lamb – and yes, you really need a meat thermometer.

The easier way to roast Lamb Leg

If you’re after a much easier, less stressful way to roast lamb leg, cook it long and slow. You won’t need a knife to carve this. Just pull the meat off the bone with tongs.

And it’s Amazing. With a capital A!

Ahhh, lamb, how I love thee! Some people love learning how to do fancy cake decorations. I admire from afar – I highly doubt you’ll ever see a towering 3 tier cake on here.

But big hunks of meat slow roasted until the meat is so tender, you can pry it off with a fork, then drown it in a gorgeous gravy infused with garlic and rosemary flavours? THAT you will find here! 🙂 And I’ve shared quite a few over the years, including:

  • Classic Roast Leg of Lamb – perfectly cooked to a blushing pink inside, incredibly juicy
  • GREEK Slow Cooked Leg of Lamb – loaded with garlic lemon Greek flavours!
  • Slow Cooker Roast Lamb – the world’s easiest, most hands off roast lamb
  • Slow Cooked Lamb Shoulder – the juiciest roasting cut of lamb, ever.

How to make slow roast Leg of Lamb

The leg of lamb is roasted on a bed of onion, garlic and rosemary which serves three purposes:

1) to keep the lamb elevated out of the pan juices for even cooking;
2) flavour the flesh that’s in contact with it; and
3) flavours the pan juices which is used to make the gravy.

All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil. Add beef broth/stock and water into the pan (keeps everything all nice and moist + makes pan juices for gravy), cover then slow roast until tender and fall apart and finish by roasting uncovered for a bit to get a beautiful brown crust.

For an incredible hands-off version of this slow roast leg of lamb, try the Slow Cooker Roast Lamb!

How to make gravy for Roast Lamb

Just set the pan on the stove, mix in flour, then the pan juices and water Cook until it becomes a gravy consistency, then strain. I doubt you’ll need extra salt but add a good grind of pepper if you’re so inclined.

A great gravy comes down to the flavour in the pan juices and this one knocks it out of the park!

I promised this was easy, and I meant it. It’s forgiving because if the meat’s not tender enough, you can just stick it back in the oven until it is – and you can cook for even an hour beyond necessary and it’s still going to be juicy.

If the gravy gets too thick, no dramas, just add a splash of water. If the gravy is lumpy, no worries, because in this recipe, it’s strained.

In short – it’s pretty hard to stuff up. If you’re a roast lamb first-timer, just give yourself a couple of extra hours because this lamb reheats great in the microwave or oven, as does the gravy.

Sunday night roast is never going to be the same again! – Nagi x

More Roast Lamb Recipes

I love a good roast lamb – so I’ve shared a few over the years!

  • Classic Roast Lamb Leg with Gravy – the classic, perfectly blushing pink inside
  • Slow Cooker Roast Lamb – fall apart goodness in the convenience of your slow cooker
  • Slow Roasted GREEK Leg of Lamb – garlicky lemony fall apart deliciousness
  • Slow Roasted Lamb Shoulder – the juiciest, most succulent roast lamb you will ever have!
  • Slow Cooked Lamb Shawarma – flavour bomb! Your favourite Lamb Shawarma, slow roasted and piled over couscous or stuffed in pita bread
  • See all Roast Lamb recipes

Slow Roast Leg of Lamb

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Author: Nagi Prep: 15 mins Cook: 4 hrs 59 mins Total: 5 hrs 14 mins Main Western 4.89 from 103 votes Servings8 Tap or hover to scale Recipe video above. A very forgiving, very easy way to roast a leg of lamb. It’s not the carving sort – the meat is so tender, you can pull it off the bone with tongs. Lamb leg is actually quite lean, so the best way to slow roast a leg of lamb is to partially submerge it in liquid and roast it covered for most of the time. This way, the flesh is infused with flavour and absorbs moisture.

  • 2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1)
  • Salt and pepper
  • 1.5 tbsp olive oil
  • 1 whole garlic head , unpeeled, cut in half horizontally
  • 1 onion , quartered (unpeeled is fine)
  • 2 rosemary sprigs (2 = whisper of rosemary flavour, 4 sprigs = stronger flavour)
  • 3 cups / 750 ml beef broth , low sodium
  • 2 cups / 500 ml water


  • 4 tbsp / 50g flour (white)
  • 1 cup / 250 ml water
  • Salt and pepper , to taste
  • Preheat oven to 170C/335F (standard) or 150C/300F (fan/convection).
  • Place garlic, onion and rosemary in a metal roasting pan.
  • Place lamb leg right side up in the pan. (Note 2)
  • Sprinkle generously with salt and pepper and rub it in.
  • Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in. (Video helpful here)
  • Drizzle lamb with olive oil. Pour broth and water around the lamb – it won’t cover it, that’s ok, the lamb sinks into it. Cover with foil (don’t use a lid, you want a bit of liquid to steam out).
  • Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)
  • Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to oven.
  • Return uncovered lamb to oven for a further 45 minutes or until well browned.
  • Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 – 1.5 hours).

  • Use a large spoon to skim off some of the fat from the surface of the liquid.
  • Place pan on the stove on medium high. When the liquid bubbles, add flour.
  • Use a whisk to mix it in – this may take a few minutes as the liquid reduces.
  • Once it looks like sludge (see video), whisk in 1/2 – 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste – I rarely add extra salt.
  • Strain gravy into a bowl, pressing juices out of the onion etc.
  • Pour gravy into jug.


  • The meat is tender so you will only need tongs to tear the meat off. Serve with gravy.

Recipe Notes:

1. LAMB CUT: This recipe can be made with a leg or shoulder of lamb. Shoulder has more fat running through it than leg, so you can actually roast it uncovered (here’s my Slow Roasted Lamb Shoulder recipe), but this recipe will also work with shoulder. This recipe is designed for lamb leg because it’s leaner, so it benefits greatly from slow roasting partially submerged in liquid so it doesn’t dry out. Cooking it this way also infuses it with flavour. 2. The upper side of the lamb leg has more meat so we want to roast that partially submerged in the liquid for most of the cooking time. The upper side of the lamb is rounder and usually has more fat. The underside has less fat and is more flat. 3. TRY THIS WITH Truly Crunchy Roast Potatoes! 4. MORE ROAST LAMB: Ultra Tender Slow Cooker Roast Lamb, Slow Roasted Lamb Shoulder, Classic Roast Lamb with Gravy (i.e. it’s blushing pink inside) and Slow Roasted GREEK Leg of Lamb (delish lemon garlic flavours!). 5. Roasting Times (this cook method is pretty forgiving so round up to determine cook time eg if your lamb is 1.8kg, use the 2 kg cook times):
6. Calories in the nutrition are higher than actual because I do not know how to adjust for the fat that is skimmed off the liquid before making the gravy. I usually throw out about 1/3 cup which means the calories is probably closer to 500 calories per serving, and that’s assuming all the gravy is consumed. Nutrition Facts Slow Roast Leg of Lamb Amount Per Serving (322 g) Calories 605 Calories from Fat 342 % Daily Value* Fat 38g58% Saturated Fat 15g94% Polyunsaturated Fat 2.8g Monounsaturated Fat 17g Cholesterol 198mg66% Sodium 809mg35% Potassium 712mg20% Carbohydrates 6.5g2% Fiber 0.5g2% Sugar 0.8g1% Protein 56g112% Vitamin A 10IU0% Vitamin C 1.2mg1% Calcium 4mg0% Iron 4.7mg26% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Serving: 322gCalories: 605kcal (30%)Carbohydrates: 6.5g (2%)Protein: 56g (112%)Fat: 38g (58%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 2.8gMonounsaturated Fat: 17gCholesterol: 198mg (66%)Sodium: 809mg (35%)Potassium: 712mg (20%)Fiber: 0.5g (2%)Sugar: 0.8g (1%)Vitamin A: 10IUVitamin C: 1.2mg (1%)Calcium: 4mgIron: 4.7mg (26%) Keywords: Roast Lamb Leg, Slow Roast Leg of Lamb Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.


  • Garlic Herb Butter Roast Chicken
  • Beef Standing Rib Roast (Prime Rib) with Red Wine Sauce
  • Classic Roast Lamb Leg with Gravy
  • Slow Roasted Roast Lamb Shoulder
  • Pork Roast with Crazy Crispy Crackling


The time I had ambitions for him to be the next Kleenex puppy…

















Wondering the best way to cook your leg of lamb? This is our failsafe and foolproof recipe for a roast, and it’s absolutely delicious.

It uses just a few simple ingredients, including garlic, anchovy fillets and oregano for maximum flavour.

But first, if you’re new to cooking leg of lamb, this is what you need to know.

Why choose leg of lamb?

Leg of lamb is a very versatile cut of meat since it can be cooked on the bone, part-boned, butterflied, (or even cut into lamb steaks, or diced for stews).

It’s a lean piece of meat, so can be served pink, however contains enough fat to keep the meat moist during cooking.

A whole leg of lamb will typically serve eight people, so is a perfect cut for entertaining lots of guests.

However, the leg can also be bought divided into smaller joints for smaller numbers.

How to cook a leg of lamb

A whole leg of lamb, whether on the bone, part-boned, or butterflied, can either be roasted in a hot oven, which is traditional, or slow cooked at a lower temperature.

Exact cooking times and temperatures will depend on your chosen recipe, how large your piece of meat is, and whether it’s boned or not.

However, it is always important, regardless of the recipe and joint size, to take out the meat from the fridge around 1 hour before cooking, in order for it to come up to room temperature. This ensures the meat cooks evenly.

Remember to baste the meat (spooning the meat juices over the meat) 2-3 times during cooking, closing the oven door after each baste.

Once the joint is cooked, it’s important to allow the meat to rest for at least 30 minutes in order to give time for the juices to redistribute and the meat fibres to relax, resulting in a succulent joint.


One technique to inject flavour, is to make lots of little incisions in the skin with a sharp knife. Traditional flavourings that are pushed into these incisions are garlic, rosemary and thyme.

Alternatively, you can marinade the piece of meat overnight in the fridge, using lots of different flavours, including either a spice mix with yoghurt, or red wine and garlic marinade.

Before placing in the oven, make sure to scrape off a yogurt marinade or remove from a saucier marinade, such as red wine.

Don’t forget to season the lamb but only just before it goes into the oven, otherwise it will draw the moisture out, resulting in a dryer piece of meat.