Roasting a leg of lamb is the most popular way to prepare lamb. And with the warmth and aroma it creates, it’s no surprise! Our collection of lamb leg recipes is designed to help you enjoy a variety of lamb leg recipes and cooking styles so you can enjoy the delicious flavor of lamb with any occasion or season.
Browse our collection of featured lamb leg recipes using the column on the right; or pick one of the three seasoning styles from the cooking guide below and get started!
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Find the type of lamb leg recipe you're looking for!
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COOKING GUIDE: LEG OF LAMB
Basic Cooking Instructions:
Preheat oven to 360°F. Season leg with salt and pepper to taste or choose one of the seasoning styles listed below. Roast for 30 min/lb. Remove from oven, cover loosely with foil and rest for 10-15 minutes. Carve and serve.
Cooking Methods:
Lamb legs are most commonly roasted or grilled.
Knowing when your lamb leg is done:
The firmer the feel of the meat, the more well-done it is. See the Cooking & Handling section for a complete guide to determining doneness, including internal temperature, roasting time and the touch test.
Carving a leg of lamb:
Always remember to secure your position with either a chef's fork, tongs, or by grasping the shank with a clean cloth. Cutting should always be across the grain of the meat. Visit the Cooking and Handling section for a step-by-step guide to carving a leg of lamb.
How to butterfly a leg of lamb:
Remove netting from a boneless leg and open as flat as possible. Pound or use a knife to open out to desired thinness.
Cooking Videos:
See the lamb leg cooking videos in the Cooking and Handling section for tips from Chef Stephen on preparing:
- A lamb roast
- A butterflied leg of lamb
- Lamb curry
LEG OF LAMB SEASONINGS:
Classic Seasoning
- 3 teaspoons olive oil
- 1 tablespoon rosemary, dry
- 6 garlic cloves*
- salt and freshly ground black pepper to taste
*Note: Cut small slits in leg and push in garlic cloves before placing in oven.
Mustard and Rosemary
- ½ tablespoon Dijon or whole grain mustard
- 1 tablespoon honey
- 2 teaspoons olive oil
- ½ teaspoon rosemary, dry
- 2 garlic cloves, crushed
- salt and freshly ground black pepper, to taste
Italian Flavoring
- 8 ounces Italian seasoned tomato paste or 8 ounces tomato paste
- 1 teaspoon oregano, fresh or dry
- 1 teaspoon basil, fresh
- 2 garlic cloves, crushed
- ½ cup vermouth (optional)
- salt and freshly ground black pepper, to taste
More information and recipes:
Learn more about Australian lamb legs in the Cooking and Handling section. See our complete collection of lamb leg recipes on our Recipes by Cut page.
