First time cooking a lamb leg (also the first time I’ll be having lamb), any recommended ways to cook this?
First time cooking a lamb leg (also the first time I’ll be having lamb), any recommended ways to cook this?
by ZestyPyramidScheme
28 Comments
Chubby_nuts
I like simple and slow cooked.
Throw some garlic, and a few light herbs of choice (I like rosemary and thyme) salt and pepper.
Wrap in foil, place in the oven at 100 degrees C for 3 hours.
Turn the oven up to 190 and then open the foil parcel to hard roast for 30 mins.
Take out , re-wrap in the foil and leave to rest for min 20 mins before serving.
eamsonwill
rosemary. garlic. lemon. olive oil. low and slow. perfection.
SpartanDoubleZero
Low and slow, lots of aromatic herbs, use a good bit of salt, and finish with a quick broil to finish it off.
Imlooloo
Could always microwave on high for 20 minutes! JK, don’t do that, follow others recipes above!
ZebrahCadebrah
I’d just try the recommendation it has on the package. The meat is already seasoned, per the package. And I like lamb in many different ways (slow cooker, grilled, roasted) but think roasted is my favorite, especially with something like the leg. Dry roasting will bring out a lot of the natural flavors of the meat.
You could add some aromatics if you want, but since it’s already seasoned it may be worth a shot to try it as-is with no additional seasoning. Or cook half like that, and season the rest as you see fit.
verash
It looks like it’s already seasoned. At this point I don’t think there’s much else you can do to it. Just cook according to the package instructions.
cascadianpatriot
We eat a lamb per year. That is already seasoned, so more may mess that up. I think that lamb on the grill really brings out the flavors best. You can grill that whole piece low and slow. You can trim it up into natural sized chunks and grill them faster but that is a fairly round piece. Lamb, like game, really shines best if it is cooked rare to medium rare. Overcooking it ruins the flavor and texture more than beef.
Ganglio_Side
Sous vide to 135, for 2 lbs maybe 4-5 hours, then browned for 15 minutes in a very hot oven. Maybe with a parsley/mint/garlic/rosemary/thyme/lemon and olive oil gremolata on the side (any combination of herbs here will do).
CoastalPizza
Gascony Lamb Casserole (AKA tax avoidance casserole) — don’t fear the anchovies!!
I like to cut it up into cubes for kabobs, Mediterranean marinades, yum!
bigpoupa13
Open flame would be the most delicious. Low and slow and finish it off with some crispy grill marks
Shag0ff
Almost 9lbs for $20? That’s a good deal! Low and slow, though, will get you great results . °225f for a bit over 8 hrs, get it to temp at °135f internally, and you’re going to have yourself a really good lamb roast.
gpbturtles
Chuck it in a slow cooker with some rosemary. Happy days.
ehfwashinton
In a crockpot ( 4-6 hours on high) over a bed of sautéed onions, carrots and canned white beans. Two inches of chicken broth and finish with lemon juice at the end. You can add some Cut up potatoes too at the start. Serve with rice and mint sauce. Always a hit and very easy.
LOOKING4AFRONTBUTT
Pairs well with mint jelly and raspberry jalapeno jam. For dipping.
TaxesorPitchforks
cant wrong with to many green herbs. mint jelly
SALADAYS-4DAYS
Don’t go low and slow like people are suggesting. Looks like it’s already been prepared and ready to go. Just follow the instructions and use a meat thermometer if you have one. Should be pretty rare. Looks real tasty and a good price too! Just worry about sides. I’d do roasted potatoes and asparagus myself. Oh and don’t forget the mint sauce!!
RaeVivrantThing
Low and slow. Don’t F it up.
BastardsCryinInnit
Welcome to the world of lamb!
Check UK and Australian websites for recipes, it’s a very common protein there (and I do actually think US lamb tastes less… Lamby but that’s by the by)
Boneless leg is relatively lean, so really low and slow isn’t the way forward, you can’t treat it the same as shoulder or shank.
I’d go one of two ways – traditional British roast with a gray made from the dripping juices and some homemade mint sauce (which is essentially heaps of fresh mint, vinegar and sugar), or, butterfly it and put it on the barbie and then thinly slice with flat breads and salad.
I know it says pre seasoned, but unless it’s a full on hefty flavour, i think you can probably season it how you like, especially if you’re whacking it on the barbie. Lamb goes well with garlic, cumin, lemon, rosemary…
Distantinkswirl
For boneless leg of lamb I’d recommend chopping into 1.5″ cubes and marinating in lemon olive oil oregano and lots of garlic for couple of hours then char grill as kabobs. This will give you a nice crust and juicy meat that isn’t tooo lamby which as a first try can be quite strong. serve with flatbreads and salad.
Csolex
Rub that thing down with salt, pepper, olive oil, oregano, lemon juice, and fresh mint Reverse seer in a 225f oven until it’s 125f internal. Let rest for 30-40 min then put it in a smoking hot cast iron pan until it’s got a beautiful browned crust on all sides. Slice and serve with tzatziki, pita and a Greek salad
clawsofwolverine
Leave it in mint with water overnight in the fridge. BBQ Smoke, low, and slow. Slice when still pink but cooked. Whatever is left, shred. Next day, mix in mint sauce and make into the best shepherd’s pie you’ll ever eat.
pmolsonmus
Roast to medium rare- as others have said, garlic, rosemary, olive oil and salt and pepper. A Serbian/Croatian? (Can’t remember) church used to do lamb every summer- served on a sandwich made on a great rye bread, lots of butter and scallions on the sandwich and also on the side to munch along with the sandwich. I love it with mint too, but this is just 🔥
lazymanlobster
I can’t afford lamb with all my money problems, and getting a job is not an option
Squirrel_Grip23
This sort of thing gets packaged as “Drunken Lamb” in Australia when the bones removed.
cool_side_of_pillow
I cube and brown mine and use it to make a delicious Guinness lamb stew 🙂
Independent-Rain-867
Best boneless leg of lamb I ever had was spitted over charcoal on a beach and the spit was hand turned by the guests in 1 minute intervals, like a tag team game. Perfect lamb for 50 guests!
28 Comments
I like simple and slow cooked.
Throw some garlic, and a few light herbs of choice (I like rosemary and thyme) salt and pepper.
Wrap in foil, place in the oven at 100 degrees C for 3 hours.
Turn the oven up to 190 and then open the foil parcel to hard roast for 30 mins.
Take out , re-wrap in the foil and leave to rest for min 20 mins before serving.
rosemary. garlic. lemon. olive oil. low and slow. perfection.
Low and slow, lots of aromatic herbs, use a good bit of salt, and finish with a quick broil to finish it off.
Could always microwave on high for 20 minutes! JK, don’t do that, follow others recipes above!
I’d just try the recommendation it has on the package. The meat is already seasoned, per the package. And I like lamb in many different ways (slow cooker, grilled, roasted) but think roasted is my favorite, especially with something like the leg. Dry roasting will bring out a lot of the natural flavors of the meat.
You could add some aromatics if you want, but since it’s already seasoned it may be worth a shot to try it as-is with no additional seasoning. Or cook half like that, and season the rest as you see fit.
It looks like it’s already seasoned. At this point I don’t think there’s much else you can do to it. Just cook according to the package instructions.
We eat a lamb per year. That is already seasoned, so more may mess that up. I think that lamb on the grill really brings out the flavors best. You can grill that whole piece low and slow. You can trim it up into natural sized chunks and grill them faster but that is a fairly round piece. Lamb, like game, really shines best if it is cooked rare to medium rare. Overcooking it ruins the flavor and texture more than beef.
Sous vide to 135, for 2 lbs maybe 4-5 hours, then browned for 15 minutes in a very hot oven. Maybe with a parsley/mint/garlic/rosemary/thyme/lemon and olive oil gremolata on the side (any combination of herbs here will do).
Gascony Lamb Casserole (AKA tax avoidance casserole) — don’t fear the anchovies!!
https://www.bigoven.com/recipe/gascony-lamb-casserole/89864
I like to cut it up into cubes for kabobs, Mediterranean marinades, yum!
Open flame would be the most delicious. Low and slow and finish it off with some crispy grill marks
Almost 9lbs for $20? That’s a good deal! Low and slow, though, will get you great results . °225f for a bit over 8 hrs, get it to temp at °135f internally, and you’re going to have yourself a really good lamb roast.
Chuck it in a slow cooker with some rosemary. Happy days.
In a crockpot ( 4-6 hours on high) over a bed of sautéed onions, carrots and canned white beans. Two inches of chicken broth and finish with lemon juice at the end. You can add some
Cut up potatoes too at the start. Serve with rice and mint sauce. Always a hit and very easy.
Pairs well with mint jelly and raspberry jalapeno jam. For dipping.
cant wrong with to many green herbs. mint jelly
Don’t go low and slow like people are suggesting. Looks like it’s already been prepared and ready to go. Just follow the instructions and use a meat thermometer if you have one. Should be pretty rare. Looks real tasty and a good price too! Just worry about sides. I’d do roasted potatoes and asparagus myself. Oh and don’t forget the mint sauce!!
Low and slow. Don’t F it up.
Welcome to the world of lamb!
Check UK and Australian websites for recipes, it’s a very common protein there (and I do actually think US lamb tastes less… Lamby but that’s by the by)
Boneless leg is relatively lean, so really low and slow isn’t the way forward, you can’t treat it the same as shoulder or shank.
I’d go one of two ways – traditional British roast with a gray made from the dripping juices and some homemade mint sauce (which is essentially heaps of fresh mint, vinegar and sugar), or, butterfly it and put it on the barbie and then thinly slice with flat breads and salad.
I know it says pre seasoned, but unless it’s a full on hefty flavour, i think you can probably season it how you like, especially if you’re whacking it on the barbie. Lamb goes well with garlic, cumin, lemon, rosemary…
For boneless leg of lamb I’d recommend chopping into 1.5″ cubes and marinating in lemon olive oil oregano and lots of garlic for couple of hours then char grill as kabobs. This will give you a nice crust and juicy meat that isn’t tooo lamby which as a first try can be quite strong. serve with flatbreads and salad.
Rub that thing down with salt, pepper, olive oil, oregano, lemon juice, and fresh mint Reverse seer in a 225f oven until it’s 125f internal. Let rest for 30-40 min then put it in a smoking hot cast iron pan until it’s got a beautiful browned crust on all sides. Slice and serve with tzatziki, pita and a Greek salad
Leave it in mint with water overnight in the fridge. BBQ Smoke, low, and slow. Slice when still pink but cooked. Whatever is left, shred. Next day, mix in mint sauce and make into the best shepherd’s pie you’ll ever eat.
Roast to medium rare- as others have said, garlic, rosemary, olive oil and salt and pepper. A Serbian/Croatian? (Can’t remember) church used to do lamb every summer- served on a sandwich made on a great rye bread, lots of butter and scallions on the sandwich and also on the side to munch along with the sandwich. I love it with mint too, but this is just 🔥
I can’t afford lamb with all my money problems, and getting a job is not an option
This sort of thing gets packaged as “Drunken Lamb” in Australia when the bones removed.
I cube and brown mine and use it to make a delicious Guinness lamb stew 🙂
Best boneless leg of lamb I ever had was spitted over charcoal on a beach and the spit was hand turned by the guests in 1 minute intervals, like a tag team game. Perfect lamb for 50 guests!
Don’t overcook it.
Let the meat sell itself.