I love a good roast lamb (proof).
I hope you love it as much as I do!
Especially Australias favourite roast the great lamb leg.
Thermapen – my beloved meat thermometer
Full stop, end of story!
Invest in a$5 meat thermometer.
Thats a lot cheaper than a wasted, overcooked lamb leg!
Thermapen – my beloved meat thermometer
OK, I do have a few more how to make the perfect roast lamb leg tips!
Garlic rosemary rub classic lamb flavours.
Start on high to get the colour going then lower heat.
Roast on a bed of garlic (or onion).
Make the gravy using the pan drippings.
What you need for roast lamb leg
Starting with the hero ingredient the lamb leg!
Quality of life of the animal also comes into play there.
You dont typically see it on supermarket lamb.
Cut bone Some (most?)
butchers and almost all supermarkets sell lamb leg with the shank (bone) cut.
Either fully cut off or partially cut so it folds.
This is simply for practical reasons shelf storage and packing space.
For grandness, I like the bone in tact.
But it doesnt matter ,its purely a visual decision!
Use fresh rosemary dried is not the same!
You shouldnt need extra salt for the gravy.
But taste and add more if you want!
Its just very…lamby.
Beef has a cleaner flavour.
It doesnt make the gravy taste beefy at all because there is so much lamb flavour from the drippings.
Why not chicken stock?It works fine but the gravy colour is paler.
I like my gravy for roast lamb leg to be a really deep brown colour!
Rest for 20 minutes before carving.
It will still be very warm even after 1 hour enough time to makeduck fat potatoes!
Albeit, as youd expect, cheaper than from butchers.
Make rub Mix oil, garlic and rosemary in a bowl.
Rub then sprinkle Slather the rub all over the lamb, then sprinkle the salt and pepper all over.
I do this rubbing step in the roasting pan why dirty a cutting board??
Garlic bed Place cut garlic and rosemary under the lamb.
Hot oven 20 minutes Roast for 20 minutes in a hot 240C/475F (220C fan) oven.
This will get the colour going on the lamb.
Check the internal temperatureat the 45 minute mark.
Never rely on a recipe cook time for roast meat, use your thermometer!
See below for more information on lamb doneness and different size lambs.
Rest 20 minutes Rest the lamb for 20 minutes before carving.
Take the lamb out when it hits the temperature out of oven.
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After resting for 20 minutes it will rise to your target level of doneness.
TIP: Take the lamb out early!!!
Its called carry-over cooking.
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At this temperature, the lamb is rare.
This temperature is medium rare, the optimum doneness for lamb leg so its beautifully juicy.
Any more and the lamb meat is drier than ideal, because lamb leg is a lean meat.
Pourin the beef stock, stirring as you go to help dissolve the flour.
Then pour into a jug to serve!
The precision by which you roast your lamb to blushing pink perfection will be admired.
Your gravy will be whispered about in your circles the flavour!!!
Just smile sedately, sit back and bask in the praise.
There is no need to reveal your recipe source.
with peas and steamed carrots tossed with a little butter and parsley.
If you dont have duck fat, make myclassic crunchy roast potatoesinstead.
They are stillwaycrunchier than your usual way of making them.
I told you I LOVE roast lamb!
Dont breathe your stinky dog breath over my friends while they eat!
