Roast Lamb

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This is the definitive method for cooking roast leg of lamb perfectly.


Preparation Time: 20 minutes
Cooking Time: See stage 6
Serves: 250g per person


  1. Preheat the oven to 180°c.
  2. Remove the bone from the leg. To do this, make a cut down the length of the leg where the bone is closest to the skin. Then carefully cut the flesh away from the bone using the tip of the knife (scraping down the bone). You can ask your butcher to do this for you. de-boning the lamb
  3. When the bone has been removed, season the inside of the meat with salt & pepper and then place the bone back where it came from. Fold the meat back over the bone, tie it up with string and then season the outside of the meat with salt & pepper. tie up the leg
  4. Heat the oil in a large frying pan and then carefully place the meat in and fry it on all sides until it is brown all over (Tip: use barbeque tongs to turn the lamb). browning the lamb
  5. Put the rosemary and garlic in a roasting dish and then put the lamb on top of them. roasting
  6. Put the lamb in a roasting dish, put it into the oven and cook it for:
    20 minutes per kilo for rare
    27 minutes per kilo for medium-rare
    35 minutes per kilo for medium
    43 minutes per kilo for medium-well
    50 minutes per kilo for well-done.
  7. Remove the lamb from the oven and allow it to rest for 15 minutes. resting the lamb
  8. Cut off the string, take out the bone and carve the meat into slices.
  9. Serve. We served it with broccoli, roast potatoes and a gravy. roast lamb
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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 3 days to stage 3.
Will leftovers be nice? Yes, for up to 3 days.


- Cooking the lamb on the bone enhances the flavour of the lamb and, because bone is a good heat conductor, helps to cook the meat evenly, although the bone can make the lamb difficult to carve. Detaching the bone at the beginning means it can be easily removed and even slices can be carved.

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