Roast Boneless Leg of Lamb
How to Roast a Boneless Leg of Lamb
Nothing could be easier than roasting a boneless leg of lamb for dinner. Growing up, I remember Sunday dinners of roast leg lamb served with roasted potatoes and mint jelly and eating the leftovers during the week. We roasted a lamb this week for dinner, had leftovers the next night and I’ve been making sandwiches for the last couple of days.
Buying a Leg of Lamb
There are basically three ways you can buy a leg of lamb and each has its advantages. There are actually more than these three cuts, but for simplicity, let’s go with three. By the way, even though a lamb has 4 legs, only the 2 back legs are referred to as “leg of lamb”.
Bone-in leg of lamb is usually a little cheaper, cooks faster than boneless, gives you a bone for making stock for lamb stew and because of the bone is a little juicier and has more flavor. A domestic leg of lamb weighs about 7 to 8 pounds.
Boneless leg of lamb with the bones removed is perfect for roasting and easy to carve. You can find it at your supermarket with the thin membrane (called fell) removed and the meat wrapped in a net to hold it together and keep its form.
Whether you buy the whole leg and have it boned or just the top half (sirloin half) or bottom half (shank half) really depends on how many you are serving and your personal preferences.
The sirloin half (consisting of the top of the leg and part of the hip) is meatier and more tender than the shank half (consisting of the lower part of the leg) which is chewier because it has more connective tissue. However, cooked properly, the connective tissue breaks down to be more tender and gelatinous with lots of flavor.
Butterflied leg of lamb is just a boneless leg that has been cut down the center in half but not completely through. The halves are opened to lay flat making the meat easier to grill or broil but can also be stuffed and rolled.
American (Domestic), New Zealand or Australian Lamb?
I will start off by quoting The Complete Meat Cookbook by Bruce Aidells and Denis Kelly, “When it comes to flavor, tenderness, and overall quality, you can’t beat lamb from the United States, especially California, Colorado, and Vermont”
No matter what country you buy it from, try to get it fresh. A lot of the lamb coming over from Australia and New Zealand is frozen although more and more is coming over fresh. You will find the New Zealand and Australian lamb to be smaller in size and weighing less.
One of the big differences between American lamb and “Down Under” lamb is diet. While the New Zealand and Australian lamb are raised almost exclusively on grass, American lamb is “finished” on a grain, which may be the reason the meat is a bit milder.
Roasting Technique
I said roasting a leg of lamb is simple but first you have to decide what method of roasting you want to follow. Everyone has his or her own ideas on roasting meat these days. If you follow Barbara Kafka’s technique as described in her informative Roasting – A Simple Art, you start at 500ºF for 10 minutes, then lower heat to 425º until the meat is at the desired temperature.
If you are a fan of Bruce Aidell and Denis Kelly in their Complete Meat Cookbook, you might roast the lamb at 350ºF the entire time until desired temperature.
Me, I like both these methods but I’m also a fan of Julee Rosso & Sheila Lukins’ The New Basics Cookbook. I broke my teeth on this book when I first started learning how to cook and go back to it often as a reference. I think it is one of the most important cookbooks you can own when starting out.
They give you all sorts of choices; bone in, bone out, high-heat, low-heat, stuffed, not stuffed but we went with starting at 450ºF for 30 minutes and then reducing the heat to 375ºF until our desired internal temperature.
You really can’t go just by time because there are so many factors that can effect the eventual temperature including the weight of the meat you are cooking, how tightly it is tied, is it stuffed or not, how hot your oven is really cooking at, how long you let it rest - that kind of stuff.
What is the desired internal temperature?
Lamb is naturally tender so you don’t want to over-cook it. Most chefs will tell you to cook and serve it rare. In our house, we like it more medium especially when serving it to the kids. If I was serving the lamb to guests who like it rare, I might pull it out rare, cut off a piece of the meat and continue cooking the rest for a few more minutes until medium. The question is what temperature is rare, medium-rare and medium?
If you look through 10 different cookbooks, you may find 10 different temperature ranges for each level of doneness. For example, The Complete Meat Cookbook says rare is 125ºF to 130ºF, medium-rare at 130ºF to 140ºF, and medium at 140ºF to 150ºF.
The New Basics Cookbook sees rare at 135ºF to 140ºF and medium at 150ºF to 155ºF.
And then there is the USDA Recommendation. They see rare at 140ºF, medium-rare at 150ºF, and medium at 160ºF. Most chefs would tell you an internal temperature at 160 is well done and too dry.
The answer is to experiment and figure out what temperature is best for you. Once you know that, you can cook it anyway you want knowing just when to remove it from the oven.
Resting & Thermometers
A mistake many home cooks make and certainly affects the final temperature is resting time. As with all roasts, you want to remove them about 5 degrees before they reach the desired ideal internal temperature. This is to allow the juices to redistribute throughout the entire piece of meat.
As the meat rests, it will continue to cook about 5 more degrees, the juices will redistribute and you will end up with a more flavorful, tender result. Never remove the meat from the oven and start carving. Give it a short and meaningful rest.
As for thermometers, they are not all alike and if you have an old meat thermometer that has been in your kitchen drawer for years, it may need to be recalibrated or thrown out and replaced.
We used our old meat thermometer and pulled the meat out at our desired temperature of 140ºF and then tested it with an instant thermometer to see that it read 150ºF. After resting, it ended up at about 155ºF and was ok for us, but you can see how important it is that your thermometer is accurate. Then again, maybe my old thermometer was really the accurate one. I’ll have to test them in boiling water.
Roast Boneless Leg of Lamb
You really don’t have to do too much to have good results with a boneless leg of lamb. We added some herbs to it but you could just season it with salt and pepper like my mother did and have a great outcome.
We used the pan juices, along with some of the herbs that fell off when removing the netting and a cup of demi glace to make an incredible pan sauce that even the kids raved about. We served the lamb with my dad’s homegrown new potatoes and steamed artichokes.
Here’s what we did:
Ingredients
1 boneless leg of lamb (about 4 to 5 lbs)
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
2 tablespoons fresh oregano
4 cloves garlic
Olive oil
Salt & pepper
How to Prepare Roast Boneless Leg of Lamb with Fresh Herbs
Preheat the oven to 450ºF.
While the oven is heating, finely chop the herbs and garlic or use a food processor like we did.
Rub some oil on all sides of the lamb and season with salt and pepper. Spoon the herb/garlic mixture on the topside of the lamb and spread it out.
Place the lamb into a shallow roasting pan and roast for 30 minutes at 450ºF. Reduce the oven temperature to 375ºF and continue cooking until you reach the desired doneness as discussed above.
Let the roast rest for 5 to 10 minutes until the internal temperature reaches idea temp.
While the roast is resting, now is a great time to make some pan sauce. We poured the juices from the bottom of the roasting pan into a saucepan, added a cup of demi glace and some of the herbs that fell off the roast when removing the netting. Let the sauce reduce until it is thick enough to coat a spoon.
Ideally you would strain the sauce before serving, but we usually don’t and it tasted great. Chefs have told me that straining makes a big difference so I need to incorporate that technique into my repertoire.
We didn’t do this, but I bet a couple of tablespoons of mint jelly added to this sauce would be incredible.
on September 20th, 2007 at 11:29 am
Where do you get demi glace? Also, isn’t the net plastic? I always thought the red net around the lamb is plastic, so I get rid of that one, rub all the spices and herbs and then tie it with cooking twine. I never thought that the red net can be used in 450 degree oven.
on September 21st, 2007 at 7:12 am
You can learn more about demi glace, how to make it at home and where to buy it if you don’t want to spend the time at http://www.gatewaygourmet.com.
The net around our lamb was not plastic but if it were, I would read the label closely and see what it had to say. It doesn’t make sense to me that they would put a netting around the lamb to hold it together only to require you to remove it and tie it with cooking twine. But great question. I will check into it.
on January 3rd, 2008 at 11:06 am
I was just wondering approximately how long it would take for the lamb to finish roasting. Just an approximate time…is it 1-2 hours or 20 minutes?
on January 4th, 2008 at 8:11 am
Great question. A 4 to 5 pound boneless leg of lamb, rolled and tied, takes about 30 minutes per pound in a 325 degree oven. This of course depends on the exact size of your lamb and the actual temperature of your oven. Just because you set your oven at 325 doesn’t mean it is accurate. Also, where you place the meat in the oven and how often do you open the oven door.
Use this cooking time as an estimate but if you want your roasts to come out just the way you like them, use a meat or instant thermometer for doneness accuracy.
RG
on February 17th, 2008 at 2:46 pm
hi
I’m cooking my lamb like this. I browned it on my grill after I seasoned it with garlic, salt, pepper. Then I put a bit of water in the pan and now I’m roasting it at 375. is the water necessary? Also can you marinate it?
Hi Kim, I’m assuming you are roasting the lamb on the grill so a pan of water under the grill will help keep flareups from happening as juices drip onto the coals/burners. It will also help keep moisture in the grill. Yes, you can marinate the lamb and you will find many variations of marinades on the Internet. - RG
on March 19th, 2008 at 2:16 pm
Hi, I bought a 2.61 lb and 2.86 lb boneless lamb leg and am planning on cooking them for Easter dinner. This is my first time cooking lamb and only my second time eating it, but with a husband who doesn’t care for lamb, it is! Can you recommend any good sides to accompany the lamb? And also about how many servings 2 lbs of lamb contain? Thank you!
Hi Erin, I like to serve potatoes, squash, roasted asparagus or any of your favorite vegetables. Not sure why you purchased two boneless legs of lambs but how many serving each would yield has more to do with the people eating it. Are they big eaters, on a diet, kids, seniors? It also depends on what you are serving it with. Lots of sides usually means the average eater will eat less. - RG
on March 20th, 2008 at 12:32 pm
My concern is: three family members who believe they don’t like anything but beef (and ugh, hot dogs!). I’m cooking a 5lb boneless leg of lamb - can I be a bit evasive and just tell them it’s “a roast…”?
I’m accompanying mine with acorn squash and fingerling potatoes…will do the sauce too…
Hi PK, you can tell them it’s a roast beef, but after one bite, they are going to know the truth. Why not ask them to give it a try and see if they like it? - RG
on March 20th, 2008 at 4:39 pm
Thank you! Great information for someone who loves to cook–yet hasn’t ever made roasted lamb before! Perfect info–just what I needed! Happy Easter!
Hi Heidi, you are welcome and happy Easter to you. - RG
on March 21st, 2008 at 11:53 am
2 perfect sides:
- oven roasted potatoes (lately I’ve been mixing them with a bit of spicy shake-and-bake and the kids (including teens) can’t get enough of them)
- whole roasted tomatoes on top of rice
on March 22nd, 2008 at 9:27 am
I like the 425 for 30 minutes and 375 until done–but what would you guestimate total time for a 4-5 lb. boneless roast med. rare? ( I know I have to watch the oven thermometer but I need to know approx. when to put the roast in initially.)
on March 22nd, 2008 at 12:07 pm
I like the traditional carrots, asparagus and root veggies to go with lamb.
You can roast some red potatos and baby carrots together. I use like the mint jelly with lamb as thats the way mt mother had done it. Some sauteed spinach w/ garlic and S & P would be tasty and quick
on March 23rd, 2008 at 7:06 am
Yes, get the little mini potatoes both white and red. Par boil them until a fork can go through them then saute them with garlic and shallots. He’ll love it.
on September 28th, 2008 at 8:08 am
I’m with HOBBYLOU..I’ve been cooking for my family for over 35 years. My husband says I’m the best cook in the world…BUT! you need to be more CLEAR with new cooks. HOW MANY MINUTES PER POUND???!!! A cook needs to know what time to start a roast in order to tell her guests when dinner is to be expected. How on earth can you time your vegetables, etc. if you don’t know WHEN the roast will be “DONE”?
on September 28th, 2008 at 10:51 am
Hi Betty,
Great points and yes it is a good idea to know approximately how long a roast will take to cook but as I say in the post, there are many variables to consider.
“HOW MANY MINUTES PER POUND” can depend on the cut of meat, how thick it is, the accuracy of your oven temperature dial, where you oven hot spots are, what type of pan you using, how thick is it, what is it made of, what altitude you are cooking at and what you consider medium or medium well done.
You can see there are lots of things to consider when roasting that will alter how long a roast will take. Saying that, we can look at various cooking charts detailing how long a boneless leg of lamb will take to cook based on it’s weight & cooking temperature in order to time our side dishes.
So a boneless tied leg of lamb weighing 4 - 7 pounds roasted at 325 degrees should take about 20 to 25 minutes per pound to reach medium to medium rare.
But what if you want to use the high temperature cooking technique and start at 450 degrees F and then lower the temperature?
I will work on a chart for approximate cooking times but I highly recommend you purchase a good instant meat thermometer to figure out exactly the best time to take a roast out of the oven to be at your desired doneness.
on October 1st, 2008 at 11:06 pm
Please Respond A.S.A.P.
I have written many people and many sites and no one has ever contacted me back. I would like to enjoy lamb and know better how to cook it.
I would like to know if there is any way to take away the strong musky flavor that lamb has?
Thank you in advance on your response. God’s Blessing
on October 8th, 2008 at 9:22 pm
OK Here goes nutten….
Regarding cooking times, I have a 3.12lb. Boneless Lamie Pie Leg and I am going to use the 450 degree (initial) for 30 min. reducing to 375 method until 130 internal temp, and I will get back with you all regarding timing at an adjusted heat method.
Love & Lamb Sandwiches Tomorrow Forever….
Casey
on October 9th, 2008 at 5:16 pm
All Righty Then…
The Boneless leg roast entered the 450 degree oven at 10:00pm ( I panicked somewhat and reduced the temp to 350 after 20 min)
In One Hour the internal temp was 118.
13 minutes later I registered a 130 internal temp, removed from oven and let rest in a loose tent for 20 or so min. while I cranked the oven back up to 450 and roasted root vegetables (in the drippings) to dark rustic colors unknown to the free world.
In summary … 23.5 min per lb. at this varied temp method.
Wonderful Medium Rare doneness, very flavorful demi glace sauce reduction.
Waaaayyyy to nice of a meal to enjoy with just your cat.
(But don’t tell him that)
Thanks for sharing this Dynomite Dinner recipe
on October 9th, 2008 at 5:26 pm
PS …I used a 9X13 X2 in. glass roasting vessel with a wire rack.
I hear the Lamb Sandwich calling me as I type…
on December 16th, 2008 at 8:42 pm
love your website!! I am going to cook my first boneless leg of lamb on Sunday. Your website helped immensely!! thanks!!
I am going to do 450 for 30 minutes then reduce to 325 til 130 degrees. then wrap in foil for 20 minutes!!
thanks
on March 22nd, 2009 at 6:32 pm
I have the butcher bone & stuff with garlic , Italian parsley, salt & pepper. I make brussel sprouts w/ fried bacon garlic & sauted onions. Serve with Musselmans chunky applesauce. Make roasted potatoes in separate pan or in with roast add some water to leg with parsley, onions sliced, salt & pepper. Mangia, Filia me
on April 6th, 2009 at 12:34 pm
I have a large family to feed on Easter Sunday. I will be roasting two 6 lb. boneless leg of lambs. I’d like to cook the lamb a day ahead. What temperature would you recommend removing the lambs so they can be reheated the following day? What temperature should the lambs be reheated at and how long should they cook? When reheating should I add beef broth or water to keep it from drying out and should I cover the pan. I’m considering placing a 1/2 a can of coke cola and 1/2 a can of beer in the roaster for additional tenderness. What are your thoughts on this. Lamb is expensive and I don’t want to mess this dinner up.
Thank you for your input.
on April 7th, 2009 at 10:41 am
Since the lamb is the star of the show and is expensive, I would cook the other dishes the day before (whichever ones lend themselves to that) and roast the lamb on Easter. The reason is that reheating a cut of meat that you originally roasted dry (not as a stew or a braise) will never be as good the second day, unless you just slice it and serve it cold or at room temperature.
If you absolutely must reheat the meat the next day, I would slice it the way you would to serve it and lay it out in a baking dish and barely cover with some chicken or beef broth. Then, I’d cover the dish with some foil and reheat in a low oven (300-325) until reheated.
Personally, I would not use beer or Coke–these liquids, since they are somewhat acidic, could possibly help to tenderize a tough piece of mutton with long, low cooking, but this would be more like a braise or a stew. For a tender leg of lamb, I’d stay away from either of these and just stick with a light broth or stock.
I cannot really give you guidelines regarding cooking times or temperatures, because I don’t know how your family likes to eat their lamb.
My mom used to cook hers until it was gray all the way through, but, if I’m roasting lamb, I like mine medium rare. There is a doneness chart on my Reluctant Gourmet website that you can refer to: http://www.reluctantgourmet.com/doneness_chart.htm
Hope this helps,
RG
on April 7th, 2009 at 8:42 pm
stupid question: When you use a meat thermometer to check the lamb, do you leave the thermometer in the lamb the whole time, or put it in every now and again to check the temp?
on April 8th, 2009 at 9:26 am
Great site; lots of useful information and discussion. Thank you
on April 9th, 2009 at 9:40 am
Looks great–I’ll try it for this Easter Sunday. But I’m just curious–Williams Sonoma has a demi glace (chicken, beef, veal–no lamb), that costs $29. They say you only need a couple of tablespoons since it is so concentrated. Has anyone tried it?
on April 9th, 2009 at 4:14 pm
We’re going to church and need to place the leg in the oven and set the oven to automatically come on while we are gone…we’ll be eating upon our return. I’ve cooked lamb many times but have always been home to place it in the oven. Any comments or suggestions?
on April 10th, 2009 at 2:43 am
brett: if you have a wireless thermometer that can handle the heat then you keep it in. otherwise most people have a regular thermometer which will melt if you leave it in the oven. also dont check the temp ever now and then. use a cooking chart and then check after the time it said for the desired wellness. also make sure take the temp from the middle of the roast.
on April 10th, 2009 at 8:43 pm
I am doing a boneless leg of lamb for Easter dinner also. I will serve it with roasted new potatoes, fresh baby asparagus and home-made orange rolls, just as my mother used to! Then I make lamb pot pie for leftovers.
on April 10th, 2009 at 10:28 pm
You asked a good question about thermometers. There are two different kinds. One you leave in for the whole time, and one you insert to check the doneness and take out. The first kind, the one you leave in, is often glass and actually looks like a thermometer. This will have a metal gauge on top so you can read the temperatures. The instant read thermometer is a newer model. It is all stainless steel and looks like a probe with a small dial on the top that reads the temperature. You can often find these in coffee houses (like Starbucks) because they use them while checking the temperature of the milk for lattes.
on April 10th, 2009 at 10:35 pm
I forgot to add to my comment about the thermometers some important info. Both types work well. With the meat thermometer that you leave in, make sure that this never touches the bone of the meet you are reading; you will get an inaccurate reading. I guess that actually goes for both types. You have to make sure that you stick it into the thickest part of the meat. As stated above, there are many different discussions about what is the temperature of rare, medium and well. I have always found that the mark on the old glass thermometers that states medium or rare is always too high of a temp and far too overdone. I would go with the recommendations of this website and use their temperatures as your gauge.
on April 11th, 2009 at 4:08 pm
Am roasting a 2.4 boneless butterflied half leg of lamb and wonder how long to cook it if the temp in the oven is 350 degrees.
Want to cook it not much more than rare.
on April 11th, 2009 at 4:30 pm
If you’re using the old fashioned kind of meat thermometer, you can leave it in the whole time and watch the temperature go up through the closed oven door. Remove when it reads the temp you want, then cover. This way you’re not opening and closing the oven.
on April 14th, 2009 at 6:01 am
Just cooked boneless lamb for easter.thought 140 was mediuim rare but was wrong. Way overdone. Will take out at 128 or 130 next time.
on November 16th, 2009 at 10:43 pm
I am roasting my first boneless leg tomorrow. After reading this thread I feel very confident that I will succeed. I am still researching the demi glace and may just make my own pan sauce as I am pretty comfortable in the kitchen. I would, however, like to just make a tiny suggestion regarding cooking times and doneness temp.
After watching Alton Brown, I shamelessly became hooked on kitchen gadgets.. My most used and most favorite it my Polder timer/temp. thermometer. Just set your desired temperature (subtract between 5 and 10 degrees depending on how high your rocket fuled cooking device is set), place the probe as close to center as possible without touching bone and go do the laundry. When the anoying alarm goes off, simply remove the roast, tent loosely with foil and let rest. Perfect every time without the worrying and constant opening of the oven door.
As far as the temp is concerned, I recently cornered a chef who told me that while he cannot legally serve it because of the morons in city hall, he considers lamb for his own consumption to be rare at the 118 to 125 degree mark and medium rare between 126 and 132.
on November 18th, 2009 at 9:26 pm
Hi Wade, good luck with your first boneless leg of lamb. Let us know how it turns out.
on November 24th, 2009 at 9:50 am
this site is very helpful, I am cooking my first lamb on Thursday, my grandson is allergic to poultry so trying something new and hope it will become a new tradition. I heard that you can cut slits in the roast before roasting and stuff garlic cloves in. do you recommend this? Also, it kinda looks like prime rib…would you recommend a light creamy horseradish to accompany as an additional choice with the mint jelly?
Hey Jenni, great for you to be trying new foods. Yes, I do recommend you add garlic cloves to the lamb for flavoring. I’m not sure I would choose a light creamy horseradish because the roast LOOKS like prime rib. It has a completely different flavor. I would work with rosemary, pomegranates, yogurt, fennel or basil. - RG
on December 19th, 2009 at 1:37 am
Do you ever sear the roast before putting in the oven…I have a friend who swears by that approach for beef…do you think it would work for lamb. It’s supposed to help retain the juice.
Hi Cathy, I don’t usually sear a roast before putting in the oven although I do sear most meats that I’m going to braise. Everyone has their own method of roasting - some like to start with high heat to sear (caramelize) the outside and then cook it at a lower temperature, others like to start at a lower temperature and finish with a blast of high heat. Either way, you will end up with a nice brown skin.
Please check out my blog post on Baking vs Roasting
on December 21st, 2009 at 10:48 am
This exchange of views has been really useful. I have a very old small oven and have already bought an oven thermometer as the oven is not to be trusted. Now I will get a meat thermometer … I think I have understood ; the resting time OUTSIDE the oven allows the meat to finally achieve the correct temperature? Yes? How long does this resting bit usually take? I am cooking a stuffed leg of lamb (orthodox stuffing) and will not not know the weight until I collect. I am mildly aware that maybe the stuffing will not cook fully but I guess I can find a way around that if that happens. Thanks everyone …what a useful site.
Hi Julia, glad you are enjoying the site and finding it helpful. How long something takes to rest depends on the size of the meat you are cooking. For example, I typically let a strip steak rest for 5 or 6 minutes and a roast for 10 minutes and a large turkey for up to 20 minutes. This gives the meat enough time for the juices to redistribute and for it to reach optimum cooking temperature.
on December 24th, 2009 at 6:54 pm
Re roast leg of lamb: Fat side up or down?
Fat side up. - RG
on January 3rd, 2010 at 3:45 pm
greek style….lots and lots of garlic cloves placed in slits all over lamb! mmmmmmm… i have one in the oven right now!
on January 8th, 2010 at 7:39 pm
My mother cooked her lamb exactly as Yiayia does, and it was always delicious. The garlic in her opinion was a must - yet few have used this herb which cuts the “musky” smell. One other thing, salting it beforehand someone said to me hardens and shrinks the joint. That so?
on January 8th, 2010 at 7:41 pm
Forgot to add that my boned lamb leg is sitting right now in the fridge waiting to be coddled, massaged and cooked. Shall I salt?
Pat, I don’t salt until I’m ready to cook. - RG
on January 29th, 2010 at 3:30 pm
I don’t have a lot of experience with meat, but I experimented with starting a 5 lb boneless leg of lamb at 450 degrees. Within a very short time, maybe 15 minutes, the oven was smoking so much from the drippings that it started the smoke alarm. I had rubbed the lamb with spices and a small amount of avocado oil, which I thought was a high temperature oil. Is this a normal or what did I do wrong?
Hi Gail, 450 degrees F. sounds hot to me but I know some cooks follow Barbara Kafka’s high heat method of roasting. Some questions for you:
Did you use a rack?
What spices did you use?
I asked Chef Mark Vogel for his advise and here is what he told me:
“I suspect it was the very high heat and/or the spices that he used. 450 is very high. When chefs use such high heat it is only done at the very beginning or very end just to sear the outside, not for the entire time the food is in the oven. Personally, I would do such a large roast on a low temperature, like 350-375. If you start it too high, by the time the center is cooked the exterior is obliterated. I suspect that’s what happened in this case.”
on February 4th, 2010 at 7:39 am
I’m following up the previous comment by asking my friend Chef David Nelson what he thought about Gail’s dilemma. He told me -
“If the roasting pan was dry under the roast (I assume it may have been suspended) the rendering fat from such a high heat would hit the smoldering roasting pan and smoke surely. Maybe a bit of stock or water under a roast but not sitting in the liquid would have solved her problem. Also always a good idea to turn on the hood fan on low when roasting larger meats in the house…solves the smoke alarm thing…believe me…I know!!!”
on March 12th, 2010 at 6:59 pm
Lamb roast is a favorite of mine! The “yuckey” smell that you recall from leg of lamb is from the “fell” and the stink gland (good name, yes???). Clean up your lamb roast from extra fat, bits of gland, silver skin, connective tissue, etc. It makes the price per pound go up, but the flavor goes up as well. Or, just start with tenderloins of lamb from Fresh Market, Whole Foods, or your favorite butcher. Season well with olive oil, garlic, salt & pepper and rosemary, place in a 350-450 degree oven and roast to desired temperature. I think “rare” is 120 degrees…to each her own. Be sure to “rest” your roast. Happy eating.
on March 22nd, 2010 at 3:27 pm
Must you use a rack to roast lamb and should it be covered if not using one?
Hi Sam, racks are good to keep the meat from sticking to the pan but I have used a bed of vegetables instead of a rack. No, you should not cover your roast with or without a rack. - RG
on March 25th, 2010 at 4:13 pm
I have the pleasure of cooking my first boneless leg of lamb tomorrow.
This site is awesome! I was leary at first and now I feel much more comfortable. Thank you all
You are welcome Patricia. Let us know how your leg of lamb turns out. - RG
on March 26th, 2010 at 7:08 pm
I’m doing my first boneless leg of lamb tomorrow (3/27). I was going to grill it first, following a recipe in Bon Appetite, but I’m a little afraid of doing it that way. However, I’m marinating it in a blend of garlic, olive oil, dijon mustard and white wine right now and will leave it overnight. It is about 8 pounds. This means it’ll take 2 hours and 40 min. That seems to be long. Any thoughts? I’m going to roll it up again (perhaps with bone inside) and tie it up. What do you think?
Hey Mark, I think you are going to have one fine lamb dinner and I hope you are serving a lot of friends with that big leg. As for timing, I think the blog post says it all, you have to go by internal temperature not hours and minutes. Times are there to give you an approximation of how long it will take but there are just too many variables to be solely used. I am not familiar with the Bon Appetite recipe for grilling a leg of lamb but I’m guessing they are having you start on a hot side of the grill and roasting covered on a cooler side. Doesn’t matter how you cook it as long as you use a thermometer to know when you’ve reached your desired internal temperature. Have fun and let us know what you end up doing and how it turns out. - RG
on March 27th, 2010 at 1:48 pm
My mom also used to make her lamb with the slits and lots of garlic cloves. She would also season with salt and pepper and then add a layer of flour to the outside of the lamb. While the lamb was cooking she would pour water over the top occasionally thereby creating the gravy fixins. We always had mashed potatoes and gravy with our Leg of Lamb. She insisted that it was the Irish way of making lamb. It was my favorite dish that she made.
Thanks CG for your lamb cooking suggestions. - RG
on March 29th, 2010 at 4:31 pm
How do you reheat leftover leg of lamb without it getting too tough?
Hi Marilyn,
If you reheat it, you risk overcooking it so I would suggest finding alternative ideas for the meat including Shepard’s Pie, lamb stew, slicing and reheating in the gravy you made the night before. If you must reheat the leftover leg, I would wrap it in foil and reheat at 200 degrees F in the oven. Be sure to check the lamb’s internal temperature so you don’t overcook it. - RG
on March 30th, 2010 at 3:29 pm
Roast leg of lamb marinated with coffee?! I’m taking over the lamb cooking since my Dad passed away last year, and he had the best recipe, which he didn’t write down. So, do you have any suggestions? He used a lot of garlic, and dried herbs not fresh and really strong coffee. Should I marinate overnight in coffee or just baste it? Thanks
Hi Deb, not sure about the coffee but sounds interesting. Now that you threw this out to the Internet, let’s see if you get some ideas. - RG
on March 31st, 2010 at 7:15 pm
I am cooking my first boneless leg of lamb for Easter and i am a little nervous as my husband is from a traditional Italian family but after reading all the advice and comments i feel a little more secure about attempting this fete.
Hi Jen, have fun with your lamb dinner and let me know how it turns out. - RG
on March 31st, 2010 at 10:54 pm
So glad I found this! Like many of the other posters, I’m making lamb for Easter dinner. Going to pair it with The Pioneer Woman’s crash hot potatoes and some sauteed asparagus tips.
My question is about how long to let the rub sit. Is there big flavor difference/benefit to letting it sit for say 6 hours v. simply the amount of time it takes to preheat the oven? Thanks!
Hi Caroline, great question. I asked my friend Chef Vogel to help me out with your question and he said unlike a marinade, a rub does not augment the flavor that much more if left on for hours or overnight. 15 -30 minutes should suffice. Hope this helps and happy Easter. - RG
on April 1st, 2010 at 6:45 pm
Re: gar;lic..You should know that when using garlic for flavoring that the depth of flavor depends on how small the clove is sectioned. The smaller the piece, the more intense the flavor. So…when I cut slits and insert garlic in my lamb roast on Easter, it is only with slices from a whole clove.
on April 2nd, 2010 at 4:16 pm
I have a 3lb boneless leg of lamb and no working oven. I do have a crock pot, a rotisserie and a convention toaster oven. Which one should I use and for how long?
Thanks
Not sure a 3 pound boneless leg of lamb is going to fit into a crock pot or toaster oven so I would go with a rotisserie oven and cook it until it reaches your desired internal temperature for lamb or 130 degrees F to 160 degrees F depending how you like it. You could also ask your neighbor to use their oven too. - RG
on April 2nd, 2010 at 6:13 pm
OK, I am going to cook a leg of lamb w/ the bone in for Easter. Will this change the cooking time? Can I use the fresh herbs from your recipe? Same temperature 450 and then 375? Can I add new potatoes to the roasting pan while the lamb cooks? Or add by a certain time? Sorry so many questions just want it to be a success. So that family will enjoy and let me cook it more often.
Thanks, Cheryle
Hi Cheryle, yes, bone in will change the cooking time but again please don’t depend on times rather than internal temperatures. There are so many variables that can effect cooking times so you are more likely to have a great leg of lamb by using a thermometer. Yes, you can use the fresh herbs and the same cooking temperatures. I wouldn’t add the potatoes right away but after you reduce the heat to 350 degrees F. Let me know how your dinner turns out. - RG
on April 3rd, 2010 at 12:55 pm
I have two 4 3/4 lbs of boneless legs of lamb to serve 12 people tomorrow. What temperature do you recommend cooking them? Will having two in my oven at the same time affect the cooking time?
Hi Sue, yes having two legs of lamb in the oven will affect cooking time but once again, it’s more about internal temperature than minutes and hours. Remember, most ovens have hot spots so the two legs may cook differently even though they are in the same oven. You may want to rotate them once or twice while cooking. - RG
on April 3rd, 2010 at 1:46 pm
I wish I had read your blog yesterday. The boneless leg of lamb I bought was netted but my recipe said remove fat so I cut it off and removed all the fat. It’s now marinating in olive oil, Dijon mustard, red wine and herbs. Do I have to tie it before I roast it? Should I not have removed the fat? It’s my first leg of lamb also & I hope I didn’t ruin it before even getting a chance to cook it, lol.
Hi Lori, the netting is there to help hold the leg together but since you removed it, you could always add a few ties with kitchen string. I like roasting meat with the fat on but if your recipe says to remove it, I’m sure they have their reasons why. It may be the recipe came from a low fat cookbook. More importantly, how did it turn out? - RG
on April 3rd, 2010 at 3:10 pm
I am having a boneless leg of lamb for Easter.I thought I had rosemary and Thyme,but I didn’t.I’m using a good dry Italian spice mix by McCormick.It has rosemary thyme and oregano and a few other things. I think this will be OK. Whats your thoughts?
Hi Greg, fresh rosemary and thyme will always be better than store bought spices but when in a pinch, your Italian spice mix will be better than no spice at all. Just be careful to check the label to make sure there isn’t too much salt or sugar. - RG
on April 3rd, 2010 at 4:13 pm
Thank you for the help. I am sorry for the confusion about the herbs. What I was trying to ask is fresh herbs the best or in a pinch can you use the dry. I did go get the fresh ones today. I do understand that the time of cooking is a variable thing. Just was wondering if as a general rule with a bone am I looking a more or less time. Thank you again and I will let you know how things turn out.
Hi Cheryle, in my opinion, fresh herbs are always better if available but in a pinch, of course you can use dry and dry is better than none. I would have thought bone-in leg of lambs would take longer than boneless. After doing some research, I find it is just the opposite. According to several cooking time charts I’ve seen, a 5 to 7 pound lamb leg, bone-in roasted at 325 degrees F takes 25 to 30 minutes / pound for an internal temperature of 160 degrees or medium. The same roast, boneless and roasted at the same temperature takes 30 to 35 minutes to reach the same internal temperature. I can only guess that the bone gets hot and acts as a heat conductor and helps cook the roast from the inside out. - RG
on April 4th, 2010 at 1:18 am
Great thanks for the help. I will let you know how it turns out.
I pray that everyone has a wonderful Easter!
on April 4th, 2010 at 5:00 am
Help! It’s Easter morning. I have 2 legs of lamb that have been boned and rolled by the butcher. Their weights before the bones were removed were 11 and 9.5 lbs. The butcher told my husband I should cook them for 5.75 hours at 350. I think, after some research, that’s way too long. Has anyone done 2 legs side by side? Please help! I’m a nice Polish girl, who has my Greek husband’s extended family arriving for Easter dinner in 7 hours!
Hi Mary Anne, sorry for not getting back to you this morning but I was in flight from Park City, Utah. I think if you read this blog post you will see I am a fan of using a thermometer and cooking to desired internal temperatures rather than how many hours. I hope you lamb legs worked out and you celebrated a fantastic Easter. - RG
on April 4th, 2010 at 1:25 pm
To John Stowers Jr.:
my mom said that IF you purchased a *bone-in* leg of lamb–ask the butcher to remove *the gland* and that will help with the musky scent! Blessings–and a Happy Easter!!
on April 5th, 2010 at 3:07 pm
Thank you so much for all the help my Lamb was a great success even my husband liked it and that is saying a lot. So this is what I did with my 6 lb leg of lamb w/bone. I cut slits on both top and bottom of the lamb about an inch apart and put LOTS of garlic slices in the slits. Rubbed w/olive oil and then herbs. Let sit for about 20 min and then rub on salt and pepper. Put on rack in large glass casserole dish fat side up. Cooked 20 min at 450 then put new potatoes in dish turned down to 375 cooked for another 2 hrs 15min and checked internal temperature. When it was at 140 I pulled it out and let sit while I finished the rest of the meal about 20 more min. The only thing I will have to do different is the potatoes because not all were done.
I do have a couple of question still. What should I do with the leftovers on the bone? And how long does the leftovers last for once in the fridge before you should freeze?
Me, I would take the meat off the bone and have another meal with the meat. You can make sandwiches or use it to make a stew or casserole. The roasted bone would be perfect for making a delicious soup. I’m not a food nutritionist so I can’t tell you how long it will last in the fridge. You may want to set some meat aside for the next couple of days and then freeze the rest. I’m thrilled your Easter dinner was a success and you shared your experience with me. - RG
on April 9th, 2010 at 2:23 am
Thanks for the great pointers! I’ll be roasting my first boneless leg of lamb tomorrow! Just wanted to find out how to roast the potatoes and veggies under the lamb since I have a rack for the lamb itself. I wanted to find out if the potatoes should go into the roasting dish and oven at the same time that I put in the lamb? How long do the potatoes cook for? Do I still add water/stock to the bottom of the dish if I’m roasting my potatoes there? Will I need to add seasoning to the potatoes as well? And finally, I have marinated my lamb with a heavier yogurt/garlic/Ginger paste overnight, will the drippings allow the potatoes to soak the lamb juices and get the best flavor?
Personally, I would roast the potatoes in another pan in the oven and add them after the initial roasting at a higher temperature. This way you don’t have to worry about the stock at the bottom of the pan and you can season them according to your tastes. - RG
on May 1st, 2010 at 2:11 pm
I’ve really enjoyed reading all these questions and answers - thanks! I think all my questions are answered but I’d like to be clear about something. If I want to roast potatoes around the roast, should I wait until after the initial 450 period but my roast is only going to need about an hour in the oven. Should I roast them in the fat from the lamb? Should I add water? I don’t have a rack. I also don’t have fresh herbs and not crazy about the flavor of rosemary so I was going to do the garlic, salt and pepper and dry thyme - bad idea?
Thanks,
Hi Lesley, I don’t add the potatoes right away because they typically don’t take an hour to cook. If they take longer, you can continue to cook them while the lamb rests. What kind of potatoes are you planning on serving with the lamb? I don’t think there are bad ideas when cooking or at least not too many of them. Lamb and rosemary go very well together, but if you don’t like rosemary, try something else. - RG
on May 7th, 2010 at 6:08 pm
G;day RG. I just wanted to say I am very impressed with your site. Even tho I am a yank by birth, I have lived in z for nearly 20 years and LAMB ROAST is our Sunday stable. Here in San Diego, its like diggin for gold to FIND ONE!! LOL. Its just nice to see someone promoting Lamb. If you ever want the worlds best recipe for lamb chops with a spicy tomato base marinade…….. feel free to email. Good onya Mate! “Roast Lamb, better than a date with Tom Cruise!” hehhee (an old Aussie commercial)
Hi Aussie Bill, never have seen that commercial but I’ll look for it on YouTube. I’ll drop you an email for that recipe. Looks great. - RG
on May 7th, 2010 at 10:22 pm
Not soulful, but I pre-cook my ordinary potatoes to roast with meats in the micro and when they become fairly tender I cut them flatly lengthwise. I do this ahead of time and put them in the refridge. The starch sets so the spuds don’t stick to the roasting pan and they brown greatly near the end of your roasting time.
Thank you Diane for you potato cooking tip. I’ll have to give it a try. - RG
on May 11th, 2010 at 12:56 pm
I want to say a BIG THANKS to RG for his excellent description on lamb. I successfully cooked my 1st lamb yesterday. It was 4 lbs and took 1 1/2. I actually watched the thermometer closely and almost freaked when it said 160…as I thought I had ruined it. I took it out and after letting it rest 10 minutes the thermometer came in at 140…and it was definitely medium and VERY tasty. I kept my eye on it every 1/2 hour. Also, a thanks to Diane for her potato tip as that turned out extremely well. So here’s to everyone getting a “perfect” lamb!
Hi Cheryl, you are welcome and thank you for sharing your results with us. - RG
on June 6th, 2010 at 2:58 pm
A couple of anchovy filets in the herb/garlic mash adds some great flavor…and it is not fishy at all.
Hi Michelle, thanks for the tip. - RG
on July 29th, 2010 at 10:03 am
thats whats for dinner tonite,looks awesome,whateva hapen to scratch n sniff,lol