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How to Roast Lamb

Article by: Allrecipes  |  Picture by: Myfarelady
How to Roast Lamb
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Cooking a roast leg of lamb isn't too difficult and it makes any dinner a special occasion. You can go as simple as you like with flavour but if you do want to add herbs try rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint and garlic.
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First trim some of the excess fat off the roast if you wish. (See tips further on for a roast with more or less fat.) Use whatever herbs or seasonings you like but don't salt the lamb until just before cooking, as salt can draw moisture from the meat. Chop up herbs or garlic and rub the mixture evenly over the surface of the meat.
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Wrap the coated meat tightly in plastic wrap and refrigerate it overnight for the best flavour.
Another popular way with lamb is to make small incisions in the surface of the meat and push slivers of garlic and sprigs of rosemary into the slits. You can do this right before you begin roasting, or do it a day ahead of time for a more intense flavour.
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Before roasting your lamb, take it out of the fridge and let it sit for 30 minutes. A piece of meat at room temperature will roast more evenly and using a roasting rack will ensure even browning and heat circulation.
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The amount of fat that your lamb has surrounding the outside and marbled through the middle will determine the cooking time and temperature you use.
  • For a lean piece of meat, cook at 230 degrees C for the first 15 minutes, then turn the temperature down to 180 degrees to continue. The roast should take about 25 minutes per 500g to cook to medium rare.

    • Using a hot oven in this manner will allow roasts with less fat to get nicely browned on the outside before they become overcooked and dry in the middle.
  • For a roast with more fat, cook at 160 degrees C for a longer period of time, allowing the fat to slowly melt and bathe the roast in its own juices. Meat cooked with this method will take about 30mins per 500g to reach medium rare.
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    Once you remove the roast from the oven, cover it with foil and allow it to rest for 15-20 minutes. As the meat rests, it will continue cooking, the muscle fibres will relax, and the juice that has come to the surface of the meat during cooking will begin to return to the centre. A well-rested piece of meat will be more tender and will retain its juices better when you carve it.
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