Roast leg of lamb
A whole leg studded with garlic and rosemary, roasted pink or well done. Timings by weight so it comes out exactly how you like it.
- Serves6
- Prep15 min
- Cook2 hr 5 min
- HeatMild
Leg is leaner than shoulder and carves into neat slices. Get two things right: the time for its weight, and a proper rest before carving. Our roasting guide has a calculator that tells you when it needs to go in the oven.
Ingredients
Ask at the counter forA leg of lamb, bone in (about 2kg)
Cut: Leg (lamb)
Method
Take the lamb out of the fridge an hour before roasting. Heat the oven to 180°C (160°C fan, gas 4).
Weigh the lamb and work out the time. Medium: 25 minutes per 500g, plus 25 minutes. Well done: 30 minutes per 500g, plus 30 minutes. A 2kg leg takes about 2 hours 5 minutes for medium.
Make 12 small cuts all over the lamb with a sharp knife and push a slice of garlic and a piece of rosemary into each. Rub the oil, salt, pepper and cumin all over it.
Put the onions in a roasting tin, sit the lamb on top and pour in the water. Roast for the time you worked out, basting once or twice.
Check it with a meat thermometer in the thickest part, away from the bone. About 60 to 65°C is medium. For well done, roast until the juices run clear.
Rest the lamb under loose foil for 20 to 30 minutes before carving. Use the onions and juices from the tin for gravy.
Tips
- A boneless leg needs 30 minutes per 500g, plus 30 minutes.
- Resting is not optional. It lets the juices settle so they end up in the meat, not on the board.
Good to know
- Make ahead and freezing
- Cold roast lamb keeps in the fridge for 2 days and makes great wraps.
- Heat
- Mild. Add green chillies at the table if you like it hotter.