It may seem a bit overwhelming to attempt to cook lamb for the first time. But we promise leg of lamb is an easy cut of meat that allows for even roasting and tons of flavor. Our Test Kitchen is here to teach you how to cook leg of lamb to juicy perfection. We also include the proper temperature to cook a leg of lamb and what temperature to follow for your preferred preparation (medium or medium-rare). You’ll have an impressive roast to display on the dinner table.
How to Cook Leg of Lamb
Because lamb leg is a tender cut, marinating isn’t necessary. (If you do so, be sure not to marinate for more than three hours.) For this guide, we’ll refer to our roasted leg of lamb recipe seasoned with citrus, herbs, and garlic.
Step 1: Prep Lamb and Season
Take leg of lamb out of refrigerator an hour before cooking and allow it to reach room temperature. Preheat your oven to 325°F (low and slow is the key for a juicy, flavorful leg of lamb). Cut ½-inch-wide slits about 1-inch deep into the leg of lamb. Drizzle with lemon juice, then sprinkle the herb mixture (we like parsley and mint or basil) and seasonings over meat. Insert slivers of garlic from 1 to 2 cloves into the slits cut into the leg of lamb.
Step 2: Roast Leg of Lamb
Place meat on a rack in a shallow roasting pan ($15, Walmart). Roast the leg of lamb for at least 2 hours (see chart below for exact cooking times). For the juiciest results, we prefer cooking a leg of lamb to a medium rare (145°F) or medium (160°F) internal temperature.
Step 3: Rest and Serve
Remove leg of lamb from the oven, cover it loosely with foil, and allow it to rest for at least 15 minutes before carving. Test Kitchen Tip: To carve leg of lamb, turn meat so the bone is parallel to the cutting board. Slice through the bottom of the meat with your knife parallel to the bone, angling straight down.
How Long to Cook Leg of Lamb
Follow these guidelines for how long to cook leg of lamb to your desired wellness. Use the following chart and roast leg of lamb until the thermometer registers the temperature listed under “Doneness.” The meat’s temperature will rise to the standard for medium rare (145°F) or medium (160°F) during the time it stands resting after taking out of the oven (see resting step) above.
Rare: 125°F (about 15 minutes per pound)Medium-Rare: 130°F to 135°F (about 20 minutes per pound)Medium: 135°FF to 140°F (about 25 minutes per pound)Well-Done: 155°FF to 165°FF (about 30 minutes per pound)
Test Kitchen Tip: Freeze lamb in slices wrapped in foil. To warm later, place foil-wrapped slices in a 350°F oven.
How to Grill Leg of Lamb
Grill-roasting leg of lamb adds another dimension of flavor that is truly delicious. We recommend grilling leg of lamb using indirect heat to prevent the meat from cooking too fast on the outside before getting to the proper temperature. Use your favorite meat marinade, prep using the steps above, and get cooking by following these times to achieve your favorite leg of lamb temperature. If you’re excited about cooking a leg of lamb and need more recipe inspiration, we recommend our honey-rosemary roast lamb with potatoes and green beans. Feel free to use our BH&G custom roasting guide for all your holiday cooking needs.
