Lamb can be cooked in various ways depending on the cut and desired doneness, but a common and recommended method for a leg of lamb is roasting. Here is a concise guide:
- Take the lamb out of the fridge about 1 hour before cooking to bring it to room temperature.
- Preheat the oven (commonly to around 200°C/400°F).
- Prepare a rub or seasoning with garlic, rosemary, olive oil, salt, and pepper.
- Place the leg of lamb in a roasting pan, rub with the seasoning, and roast initially at a high temperature (for example, 240°C/475°F for 20 minutes) to develop color.
- Then reduce the temperature (to around 200°C/400°F) and continue roasting until the internal temperature reaches about 53°C/127°F for medium-rare, or adjust according to your preferred doneness.
- Use a meat thermometer to check the internal temperature rather than relying solely on cooking time.
- Rest the lamb for about 15-20 minutes after roasting; during resting, the temperature will rise slightly and the juices redistribute within the meat.
- Serve sliced with gravy, roast potatoes, and vegetables.
Other methods include slow roasting to achieve tender, falling-apart meat, or broiling/searing for lamb chops. Cooking times and temperatures vary with cut size and desired doneness.
Would you like detailed cooking instructions for a specific cut of lamb or preparation style?
