How to roast a leg of lamb
Roasting a leg of lamb, whether it's a half leg (1kg) or whole leg (2kg), it involves a few key steps: preparation, seasoning, roasting, and resting. Here's a simple guide to achieve a delicious roast this Easter.
Ingredients
- Lewis' Leg of lamb (Half 1kg or Whole 2kg)
- Olive oil
- Salt and freshly ground black pepper
- Fresh herbs (such as rosemary and thyme), finely chopped
- Garlic cloves, minced
Instructions
Preparation
1) Preheat your oven to 200°C (approximately 390°F). If your lamb is refrigerated, let it sit out until it reaches room temperature. This helps it cook evenly.
Seasoning
2) Pat the lamb dry with paper towels.
3) Rub the lamb all over with olive oil, then season generously with salt and freshly ground black pepper.
4) Press the minced garlic and the chopped fresh herbs onto the surface of the lamb to coat it evenly.
Roasting
5) For a 1kg half leg of lamb: Roast at 200°C for about 20 minutes, then reduce the oven temperature to 180°C (approximately 356°F) and roast for an additional 40-45 minutes for medium-rare. Adjust the time if you prefer your lamb more or less done.
6) For a 2kg whole leg of lamb: Roast at 200°C for about 20 minutes, then reduce the oven temperature to 180°C and roast for an additional 1 hour and 20 minutes to 1 hour and 30 minutes for medium-rare.
Note: These are guidelines. The exact cooking time can vary based on your oven and the specific cut of the meat. Use a meat thermometer to check for doneness; 60°C (140°F) is typically medium-rare.
Resting
Once the lamb is cooked to your liking, remove it from the oven.
Cover it loosely with foil and let it rest for about 15 minutes before slicing. Resting allows the juices to redistribute, ensuring your roast is juicy and flavourful.
Serving
Slice the lamb and serve it with your choice of sides. Popular options include roasted vegetables, potatoes, and of course, our homemade lamb gravy or mint sauce.
