Roast Leg of Lamb

Roast Leg of Lamb

Leg of lamb is delicious all year round. We make a big deal of lamb around Easter as the new lambing season starts but the best meat is usually available in the autumn when those lambs reach a good size.  

If you want to cook a leg perfectly then I recommed using a thermometer like the Meater+ or a wireless thermometer. 

In this recipe I use anchovy fillets to add a little salt to the taste. Even if you don’t normally like anchovy please give this a try, it adds a beautiful flavour without being too salty or fishy. The anchovy’s will dissolve and you wouldn’t know they were there, apart from the lamb having a beautiful taste.   

Leg of lamb is best cooked hot and fast. It doesn’t have the same meat structure as a shoulder, so will never pull if you cook it low and slow, it’ll just get tougher and tougher.  

Method

1. Use a sharp knife to cut a few pockets into the lamb.
2. Into each pocket stuff half a clove or garlic, a 1 inch sprig or rosemary and an anchovy fillet.
3. Setup your Egg for an indirect cook (plate setter feet up, stainless steel grid on top) at 180°C.
4. Place your leg of lamb into a roasting tray and drizzle over the oil.
5. Sprinkle on the black pepper.
6. Now roast until until your lamb is 7°C lower thank the desired finishing temperature (see the table below).
7. Rest for a good 20 minutes once cooked.
8. Slice to serve.

Choosing the temperature to cook it to

Cooking lamb in an Egg at 180°C will mean there are parts of the leg that are done more than others. That being said, you still need to aim for the correct internal temperature:

• Rare – internal temperature of 52°C
• Medium rare – internal temperature of 57°C
• Medium – internal temperature of 62°C

I personally love my leg of lamb medium rare. 

You might want to serve it with some mint sauce and there’s nothinbg wrong with that, I love it.