Roast lamb leg is a timeless classic that will please any guests.
WATCH: Fast Ed’s Flame-roasted lamb leg with double olives
Whether you’re a seasoned chef or a novice, mastering the art of roast lamb is a worthwhile skill.
The best way to cook roast lamb
The best cooking method for lamb depends on personal preference and the desired outcome. Slow-roasting is often favoured for more significant cuts like roast lamb leg, as it allows the meat to cook evenly and become tender while retaining its juiciness. Alternatively, high-heat methods such as grilling or searing are ideal for minor cuts like lamb chops or kebabs, providing a delicious charred exterior and juicy interior.
The cooking time for roast lamb can vary depending on factors such as the size of the cut and the desired level of doneness. As a general guideline, roast lamb is typically cooked at around 160-180°C in a preheated oven.
Resting the lamb for 10-15 minutes after removing it from the oven will allow the juices to redistribute, resulting in a more tender and flavoursome roast.
Our best roast lamb recipes
Cranberry and thyme lamb shoulder
Cranberry and thyme lamb shoulder, a melt-in-the-mouth roast, requires approximately 4 hours of cooking time at 160°C fan-forced (180°C conventional) and includes ingredients such as brown onion, lamb shoulder, garlic, cranberry sauce, orange zest and juice, Dijon mustard, apple cider vinegar, thyme leaves, and salt-reduced beef stock.
Roast lamb with hasselback potatoes
Roast lamb with Hasselback potatoes is a classic dish infused with garlic and herbs. It requires approximately 2 hours of cooking time at 190°C fan-forced (210°C conventional) and features ingredients like leg of lamb, garlic bulbs, rosemary, thyme, floury potatoes, bay leaves, olive oil, salt, pepper, and lemon juice.
The lamb is prepared by making small incisions filled with garlic slices and herb sprigs, while the potatoes are sliced and seasoned with bay leaves before roasting alongside the lamb.
Slow-roast lemony mustard lamb
Slow-roast lemony mustard lamb is a delightful dish perfect for a lazy Sunday lunch. It features boneless rolled lamb shoulders marinated in Dijon mustard, wholegrain mustard, dried oregano, and red wine vinegar.
The lamb is slow-roasted in the oven for approximately 2.5 hours at 180°C fan-forced (200°C conventional), then uncovered and roasted for an additional 10 minutes at 250°C fan-forced (270°C conventional) to achieve a browned finish.
Flame-roasted lamb leg with double olives
Flame-roasted lamb leg with double olives features a 2kg lamb leg seasoned with sea salt flakes and freshly ground black pepper. The lamb is scored and drizzled with extra virgin olive oil before being flame-roasted on a barbecue for approximately 1 hour or roasted in the oven for 20 minutes at 220°C fan-forced (240°C conventional). It is then cooked for an additional 1 hour at 180°C fan-forced (200°C conventional) until medium-rare or cooked to the desired preference.
Spiced lamb leg barbecue roast
This spiced lamb leg barbecue roast features a 2kg leg of lamb seasoned with cumin seeds, fennel seeds, thyme, and coriander; it’s grilled over low-moderate heat for 20 minutes before being transferred to the oven for an hour.
Lamb shoulder with beetroot and feta cream
Slow-cooked lamb shoulder is slow-roasted for 5 hours at 140°C fan-forced (160°C conventional) until its meat falls off the bone. Paired with tangy pickled beetroot and a velvety feta cream, this roast lamb dish is perfect for entertaining guests.
Slow-roasted Greek-style lamb shanks
Slow-roasted Greek-style lamb shanks boast delicious flavours of lemon, garlic, feta, mint, and honey. They are cooked for 220 minutes at 140°C until tender. Served with butternut pumpkin, red onions, and aromatic herbs, this is one lamb dish you don’t want to miss.
Lamb leg with capers and capsicum
This lamb leg with capers and capsicum, featuring parsley, garlic, and a caper rub, served alongside baby chat potatoes, herby roasted capsicum and orange, will be a hit.
This dish is cooked for 120 minutes at 200°C, ensuring succulent perfection.
Slow-cooked lamb shanks with orange and cinnamon
This slow-cooked lamb shanks with orange and cinnamon recipe promises tender meat and a rich, aromatic sauce. It’s cooked for 165 minutes at 160°C, allowing the flavours to work their magic.
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