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Meals · Roasts, ribs & slow cooker

Roast leg of lamb

80

A bone-in leg of lamb salted ahead, rubbed with butter, and roasted hot and then moderate until the outside is browned and the middle is still rosy. The roasting tin gives up a thin, savory jus. A Sunday roast for eight with hardly any work.

Time
200 min (70 prep + 130 cook)
Servings
8
Per serving
313 kcal
Protein
45 g

Ingredients

Jus

Steps

  1. Trim any thick outer fat to a thin layer. Pat the leg dry and rub the salt all over it. Set it in a roasting tin and refrigerate, uncovered, for at least 1 hour, or overnight.
  2. Heat the oven to 475°F. Mash the butter with the pepper and, if using, the garlic powder and rosemary, and rub it over the top of the leg.
  3. Roast for 20 minutes, until it starts to brown. Turn the oven down to 400°F and roast for about 70–80 minutes more (it goes in straight from the fridge, so it needs longer than a leg that has stood at room temperature), until a thermometer in the thickest part, away from the bone, reads 127°F for medium-rare or 140°F for medium.
  4. Lift the leg onto a board, cover it loosely with foil and rest for 20–30 minutes. It will rise about 15°F as it rests. The USDA's safe minimum for lamb roasts is 145°F after a 3-minute rest.
  5. While it rests, pour the fat out of the tin and keep the brown bits. Set the tin over medium heat, pour in the broth and scrape up the bits. Boil for 8–10 minutes, until reduced by half, and strain into a jug.
  6. Carve the lamb in thin slices across the grain and serve with the jus. Leftovers keep 4 days in the fridge and are very good cold. The sliced meat freezes for 3 months.

Good to know

Does a boneless leg work?

Yes. A boned, rolled leg of about 2 kg cooks the same way but faster. Start checking the temperature after 40 minutes at the lower heat.

What if I am not strict carnivore?

Push slivers of fresh garlic and small sprigs of rosemary into slits in the meat before it goes in the oven; it is the traditional way.

Per

Calories
165
Protein
(60%)
24 g
Fat
(39%)
7 g
Carbohydrates
(1%)
1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
503 mg

More meals

Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How

As written, 2503 kcal goes into the pot and 1756 g of ingredients comes out as about 1516 g of food: 165 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.