Roasted Leg of Lamb Recipe (video) (2025)

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43 comments

    • Inna

    By far my favorite lamb recipe! 😋 thank you Tatyana for such a good recipe!

    • Reply
      • tatyanaseverydayfood

      You’re so welcome! 🙂 I’ve very happy you enjoyed it! 🙂

      • Reply
    • Bob

    Tatyana, I am getting a boneless leg of lamb that is already wrapped with twine. How key is it to open it up and put the spread on the inside?

    • Reply
      • tatyanaseverydayfood

      Hi Bob! I would highly recommend opening it to get all the flavor inside as well! It will be worth it! Enjoy 🙂

      • Reply
    • Zarina Panibratets
    • Roasted Leg of Lamb Recipe (video) (1)

    I made this for my family and they loved it! I am no longer afraid to cook lamb. Thank you Tatyana!

    • Reply
      • tatyanaseverydayfood

      Awesome!! 🙂 I’m so glad to hear that everyone enjoyed it! It’s one of those meats that can seem intimidating at first! 🙂

      • Reply
    • George

    I was going to try another leg of lamb where you have to marinate it overnight. You always look simpler. Will let you know after the Christmas 2021 holiday thank you

    • Reply
      • tatyanaseverydayfood

      Hi! I’m glad you found my recipe! I hope it’s a huge hit with everyone! Merry Christmas!

      • Reply
    • Adrianne Sandoval

    Can I prep this in the morning and cook it that same evening? Or do I have to prep it and cook it right away?

    • Reply
    • Adrianne Sandoval

    Hi Tatyana I was just wondering can I prep the lamb meat in the morning and cook later that even? Or do I have to prep it and cook it right away?
    I’m really excited to try your recipe for my family Christmas Eve dinner.

    • Reply
      • tatyanaseverydayfood

      Hope the recipe is a huge hit with everyone for the holidays! Yes, you can prepare this ahead of time, too!

      • Reply
    • Linds
    • Roasted Leg of Lamb Recipe (video) (2)

    I’ve made lamb many times but this was absolutely THE BEST recipe ever. Thank you so much.

    • Reply
      • tatyanaseverydayfood

      Awesome!! 🙂 I’m so happy you enjoy this recipe! It’s my favorite, too!

      • Reply
    • Elmie
    • Roasted Leg of Lamb Recipe (video) (3)

    This was SO delicious! I have to say, I have always been a little intimidated by the thought of cooking a whole lamb leg. I followed the instructions and the meat came out so juicy and flavorful. No additional sauce needed! Saving this recipe for the future. Thank you for sharing!

    • Reply
      • tatyanaseverydayfood

      You’re very welcome! 🙂 I’m so happy you loved the recipe! It’s my go-to recipe!

      • Reply
    • Suzanne

    Tatyana – We raise our own grass fed lamb, and I am always looking for a great roast leg of lamb recipe. I will look no more! Used your recipe for a special dinner with family and it was an instant hit! Thank you so much! This recipe is awesome!

    • Reply
      • tatyanaseverydayfood

      You’re very welcome! I’m so glad everyone loved it! 🙂 It’s one of my favorite recipes, too! I bet the home raised lamb makes it 10x better, too! 🙂

      • Reply
    • Cindy

    How many pounds is your leg of lamb usually when making this recipe?

    • Reply
      • tatyanaseverydayfood

      I usually use a 3 1/2 to 4 1/2 pound boneless leg of lamb. The bone in will typically weigh a little bit more. Enjoy!

      • Reply
      • tatyanaseverydayfood

      Wonderful! I hope she loves it! Happy Mother’s Day to your mom!

      • Reply
    • Trina
    • Roasted Leg of Lamb Recipe (video) (4)

    Turned out perfect!

    • Reply
      • tatyanaseverydayfood

      Hi Trina! I’m so glad you loved the recipe! Happy Holidays!

      • Reply
    • Zoe Primrose

    This looks so marvelous and I just KNOW it will be delicious. Excellent video! I read that you are originally from Ukraine–my commiserations for the dreadful situation your former compatriots are in. All the best to you in the New Year!

    • Reply
      • tatyanaseverydayfood

      Hi Zoe! I hope you enjoy it! It’s one of my favorites for holidays and the meat always comes out so juicy and tender!
      Thank you! Yes, originally from Ukraine. Hoping this ugly war ends soon!

      • Reply
    • Joanie

    Hi Tatyana,
    I’ve been searching for a recipe. Newbie to cooking lamb. Can you give me a general rule for the cooking time. Is it 20 minutes per pound approximately?

    • Reply
      • tatyanaseverydayfood

      Hi Joanie! I’m so glad you found my recipe. I always make this lamb for Easter! Yes, approximately 20 minutes per pound is a great rule of thumb. I always recommend using a meat thermometer for best results. You’ll want to insert it deep into the center to get the most accurate reading. Hope you love it!

      • Reply
        • Joanie

        Thank you! One more question. Can you make gravy using this recipe or are all the drippings on the potatoes?

        • Reply
    • p2chi

    You never answered the gravy question. I am going to make gravy even if the meat turns out to be juicy. I am making this for lunch tomorrow and I am a very bad cook so here’s hoping it turns out as delicious as it looks in the photos.

    • Reply
      • tatyanaseverydayfood

      Hi! Sorry, I don’t see any comment regarding gravy for this recipe. I usually don’t make one, but it won’t hurt! Hope everyone enjoys the lamb!

      • Reply
    • Rebecca White
    • Roasted Leg of Lamb Recipe (video) (5)

    Outstanding and so easy. It was one of my favorite meals and on special occasions growing up. Your recipe was just as good. Everyone loved it. Thank you Tatyana.

    • Reply
      • tatyanaseverydayfood

      Hi Rebecca! I love this recipe for special occasions and holidays, too! It’s always a big hit! I’m so happy you’re enjoying the recipe!

      • Reply
    • Dave

    Second of your recipes that I have tried and I have to say you’ve nailed it every time, wonderful flavor I’ll continue to use your recipes thank you so much

    • Reply
      • tatyanaseverydayfood

      Hi Dave! I’m very happy you enjoyed my lamb recipe. It’s one I always come back to. Thank you for taking the time to leave a review!

      • Reply
    • Inessa

    I know you said fresh, but what if we only have a frozen lamb and didn’t have time to thaw? What can we do in this scenario!

    • Reply
      • tatyanaseverydayfood

      Hi Inessa. Unfortunately, you cannot roast the lamb frozen. You can defrost the meat in large bowl of pot of cold water. Change the water every 30 minutes; make sure it’s cold! This might still take some time, but faster than defrosting for a few days.

      • Reply
    • Jackie
    • Roasted Leg of Lamb Recipe (video) (6)

    Is it ok if I use dry herbs of the thyme & rosemary?
    I plan on making it again this year but I may not be able to get my hands on fresh thyme and rosemary.
    I made this last year for Christmas and it was amazing!!

    • Reply
      • tatyanaseverydayfood

      Hi Jackie. I’m so happy you enjoyed this recipe last year! It’s one of my favorites for the holidays, too.
      Yes, you can use dried herbs for this recipe, too. I would use about 2 teaspoons dried thyme and 3 teaspoons dried rosemary.
      Hope it’s a hit again this year! Merry Christmas!

      • Reply
    • Manny

    Great recipe first time making a bonless lamb. The lamb came out very juicy and flavorful. Thank you for the recipe.

    • Reply
      • tatyanaseverydayfood

      Hi Manny. I’m so happy you loved the recipe! It’s the only one I use! Thank you for taking the time to write a review.

      • Reply
    • MICHAEL A VERHEYEN
    • Roasted Leg of Lamb Recipe (video) (7)

    Solid recipe for lamb.

    • Reply
      • tatyanaseverydayfood

      I’m so happy you enjoyed it! 🙂

      • Reply
Roasted Leg of Lamb Recipe (video) (2025)

FAQs

How long does a leg of lamb need to be cooked for? ›

You want an internal temperature of 62°C. – Medium well done: For meat that's perfectly pink, cook for 1 hour 20 minutes with 30 minutes resting. You need to reach an internal temperature of 73°C. – Well done: For meat that has no trace of pink, cook for 2 hours 15 minutes with 30 minutes resting.

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What is the best temperature to roast lamb? ›

Roast leaner cuts of lamb in a hotter oven (450°F) to get a lovely brown crust and a well-cooked center; cook fattier cuts of lamb low and slow (325°F) to render all the fat and allow the lamb to cook in its juices.

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Which cooking method is ideal for a leg of lamb? ›

Whether boneless or bone-in, the perfect leg of lamb should be either oven-roasted until blushing pink on the inside (with an internal temp around 130°F) or roasted long and slow for several hours until the meat is very tender and falls apart to internal temp around 175°F (I often use the slow cooker for that).

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Do you wash a leg of lamb before cooking? ›

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

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What is the cooking time for lamb per pound? ›

For a 3-4 pound lamb shoulder, roast at 325 degrees for 20-25 minutes per pound (medium rare), 25-30 minutes per pound (medium) or 30-35 minutes per pound (well done).

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Do you need to sear a leg of lamb before roasting? ›

For the perfect roast lamb, we recommend seasoning the surface of the meat, and then searing it, especially fat side down in a pan before roasting. Why bother with searing? Contrary to some stories, searing is less about locking in moisture, and all about improving the flavour!

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How do you keep lamb moist when cooking? ›

All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil. Add beef broth/stock and water into the pan (keeps everything all nice and moist + makes pan juices for gravy), cover then slow roast for 5 hours until tender and fall apart.

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How do you know when roast leg of lamb is cooked? ›

As the end of the cooking time draws near, press the outside centre of your lamb lightly with tongs or a clean fingertip to judge its degree of doneness. As a rough guide: Very soft = rare – bright red, raw centre. Soft = medium rare – pink inside with a red centre.

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Do you wrap roast lamb in foil? ›

Leg of Lamb on Bone

It is a spectacular roast to look at, and is full of flavour. You will want to wrap the Lamb loosely in foil for the first 20 minutes in the oven, then remove the foil and cook for the rest of the remaining time.

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Is it better to cook lamb slow or fast? ›

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat. 3-hour lamb is cooked at 180°C/350°F, while the 12 hour lamb is cooked at only 100°C/212°F.

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What is the difference between leg of lamb and lamb roast? ›

LAMB SHOULDER ROAST

It is different from the "leg of lamb," which comes from the rear leg, and is leaner and more tender. The shoulder has a higher fat content, is richer in flavor and is less expensive than the lamb leg. Because of the higher fat content, it is also more forgiving and stays juicier.

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Do I roast a leg of lamb fat side up or down? ›

Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees, for medium rare, about 2 hours.

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What temperature should legs of lamb be cooked at? ›

You can also check the internal temperature of the lamb if you prefer pinker meat – it will be 55C for medium (pink) and 70C for well done. Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.

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Does lamb leg get more tender the longer you cook it? ›

Lamb shoulder or leg could take up to two hours to reach the tender zone. The muscle fibers seize up, then relax into a state of tenderness after more cooking.

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How do you know when lambs are done? ›

Very soft = rare – bright red, raw centre. Soft = medium rare – pink inside with a red centre. Springy = medium – pink throughout. Firmer = well-done range – mostly brown inside.

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Does leg of lamb take longer to cook with bone? ›

Because the bone acts as an insulator, boneless lamb leg cooks faster than bone-in lamb leg, giving you more leeway in terms of hitting the exact doneness you want, but this advantage can be easily mitigated with careful monitoring and a good thermometer.

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Can leg of lamb be served rare? ›

Lamb is often served on the rare side, seldom passing medium rare, ​130–35°F​(54–57°C). How can we get there? We're looking for a nice crusty finish on the outside of the roast—everyone loves those edge pieces on a good roast! —so we can't cook it too slowly.

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