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This is the definitive method for cooking roast leg of lamb perfectly.
- 1 × leg of lamb
- 4 × sprigs of rosemary (optional)
- 4 cloves of garlic (optional)
- 2 tablespoons of vegetable oil
Preparation Time: 20 minutes
Cooking Time: See stage 6
Serves: 250g per person
- Preheat the oven to 180°c.
- 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.
- 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.
- 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).
- Put the rosemary and garlic in a roasting dish and then put the lamb on top of them.
- 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.
- Remove the lamb from the oven and allow it to rest for 15 minutes.
- Cut off the string, take out the bone and carve the meat into slices.
- Serve. We served it with broccoli, roast potatoes and a gravy.
- 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.