Leg of Lamb

There are few dishes as comforting and celebratory as a perfectly roasted leg of lamb. Whether for a Sunday dinner, Easter feast, or special gathering, this dish has stood the test of time, loved for its deep, rich flavor and succulent texture. Roasting lamb requires just a handful of ingredients—olive oil, garlic, rosemary, and salt—yet the results are extraordinary. The key lies in balancing heat, timing, and patience, ensuring that the meat emerges golden and caramelized on the outside, while tender and juicy within. With this step-by-step guide, you’ll learn how to roast a leg of lamb to perfection, from preparation to resting, with expert tips to enhance flavor and texture.

Why Leg of Lamb is a Perfect Roast

Leg of lamb is a traditional favorite, offering a balance of rich flavor and tender meat. It’s a versatile cut that works for both formal occasions and casual family dinners. Unlike other roasts, lamb doesn’t require elaborate preparation—simple seasonings, a hot oven, and proper resting time are enough to bring out its natural depth of flavor.

Key Ingredients for Flavorful Lamb

• Leg of lamb: The star of the dish, best when cooked on the bone for added flavor.
• Olive oil: Helps create a crispy, golden crust.
• Salt & black pepper: Essential for seasoning and enhancing natural flavors.
• Garlic & rosemary: Classic aromatics that complement lamb beautifully.
• Lemon zest: Adds brightness to balance the richness.
• Onions & carrots: Roast alongside the lamb for extra depth in flavor.

Step-by-Step Guide to Roasting Leg of Lamb

1. First, preheat your oven to 200°C; grab yourself a large roasting dish and chopping board, and set it to one side. Get your leg of lamb and place it onto a chopping board, then drizzle olive oil over the lamb.

2. Season the lamb leg with sea salt and cracked black pepper. Then massage the seasoning and the oil over the leg of lamb making sure the whole leg is covered.

3. Next, add the zest of one lemon and 1 finely chopped clove of garlic and sprinkle over the lamb.

4. With a sharp knife make a few small slits over the lamb, then add sprigs of rosemary into each slit.

5. Add your prepared leg of lamb to a roasting dish. Lastly, add in 2 chopped onions, chunky cut carrots, 4 whole cloves of garlic, and the lemon that you took the zest from cut into quarters into the roasting dish with the lamb. Place your seasoned lamb into the center of your preheated oven and roast it for 20 minutes.

6. After 20 minutes reduce the heat of your oven to 180°C and continue to roast, for well-done lamb cook for 20 minutes per 500g of lamb. For a pink lamb roast it for 15 minutes per 500g. Make sure to baste the lamb with its juices a couple of times during the roasting process.

7. Once cooked remove the meat from the oven and cover roasting dish with kitchen foil and leave the lamb to rest for about 20 minutes.

8. After 20 minutes of resting, take out the lamb, place it onto a serving plate and carve it into thin slices and enjoy your Sunday roast.

What are the best sauces and sides to serve with roast lamb?

A well-cooked leg of lamb deserves thoughtfully chosen accompaniments that enhance its deep, meaty flavor. Here are four classic pairings that never fail:

• Mint Sauce: This traditional sauce is made with fresh mint, vinegar, sugar, and a hint of salt. The acidity cuts through the richness of lamb, while the herbal freshness complements its robust taste. It’s a staple for good reason!
• Garlic & Rosemary Gravy: Made using the pan drippings from your roast, this gravy is rich, aromatic, and packed with deep umami flavors. The garlic adds a subtle sweetness, while rosemary brings out the natural earthiness of the lamb.
• Roasted Vegetables: Crispy-on-the-outside, tender-on-the-inside potatoes, along with caramelized carrots and parsnips, are excellent sides for lamb. Their natural sweetness and hearty texture balance the dish beautifully.
• Creamy Mashed Potatoes: Soft, buttery mashed potatoes act as the perfect vessel for soaking up gravy and juices. A touch of cream and butter makes them irresistibly smooth and indulgent.

By combining these sides and sauces, you’ll create a restaurant-quality lamb dinner that’s flavorful, well-balanced, and satisfying for any occasion.

How long does it take to cook a leg of lamb?

The roasting time depends on the weight and desired doneness. For pink lamb, cook for 15 minutes per 500g (1.1 lbs); for well-done, roast for 20 minutes per 500g. Start in a 200°C (400°F) oven for 20 minutes, then lower the heat to 180°C (350°F). Resting the lamb for 20 minutes after cooking ensures a juicy, tender texture. For best results, check the internal temperature: 55-60°C (130-140°F) for medium-rare, 70°C+ (160°F+) for well-done. Slice and serve!

How many calories are in a serving of roast lamb?

100-gram (3.5-ounce) portion contains about 250 calories, depending on the cut and how it’s prepared. The leg of lamb is one of the leanest choices, providing high-quality protein with less marbling than beef. Since most of the fat is found around the edges rather than within the meat, it’s easy to trim excess fat after roasting, helping you reduce calories without sacrificing flavor. If you’re looking for a nutritious, satisfying meal, roast lamb is a great option, especially when paired with fiber-rich vegetables and lighter sides.