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Perfect Boneless Leg of Lamb Roast Recipe and Cooking Instructions:
What Size Boneless Leg of Lamb Roast to Buy
Boneless Leg of Lamb Roast Cooking ChartLamb Roast Internal Cooking Temperatures
Cooking Time Per Pound
Boneless Leg of Lamb Roast Recipe
Au Jus Recipe
Lamb is one of my favorite meats. I am particularly fond of boneless leg of lamb roast because it is so easy to cook and serve. To many families, lamb is traditional to serve for Easter Dinner, but it makes a great meal for any occasion. When cooked to medium rare, it is flavorful and mild so that anyone who enjoys roast beef will also enjoy this perfect leg of lamb roast.
What is Lamb Meat: Lamb is meat from sheep less than one (1) year old. If fresh local lamb is available, you will find no better. In the United States, fresh lamb is in season from March through October. If the phrase “Spring Lamb” is on a meat label, it means the lamb was produced between March and October, but lamb is available all the time. Frozen lamb is available year-round.
How to Select Lamb Meat: Look for a boneless leg of lamb roast with good marbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm. In color, the meat on your boneless leg of lamb should be pink and the fat should be firm, white, and not too thick. Dark meat indicates an older animal. The USDA quality grades are reliable guides. Take lamb home immediately and refrigerate it at 40 degrees F. and use within 3 to 5 days, or freeze. It is safe to freeze lamb in its original packaging or repackage it. For best quality, use your boneless leg of lamb roast within 6 to 9 months.
What Size of Boneless Leg of Lamb Roast to Buy?
Boneless leg of lamb (with the bones removed) is perfect for oven roasting and is also very easy to carve. The term “boneless” means the leg bone has been removed from the lamb roast. A boned, rolled, and tied or netted leg is easy to roast. You can easily find this type of lamb at most large grocery stores or super markets.
For a generous serving of lamb roast, figure on 1/2 pound of lamb per serving. That means if you plan to serve:
six (6) people – 3 pound lamb roast
eight (8) people – 4 pound lamb roast
ten (10) people – 5 pound lamb roast
twelve (12) people – 6 pound lamb roast
for more than (12) people – purchase two (2) boneless lamb roasts
Cut the plastic outer wrapping off of the lamb roast, making sure that you do not cut through the netting surrounding the lamb. The netting holds the de-boned leg of lamb together and helps it keep it’s form. Do not remove the netting until after the lamb has been roasted. If you purchased your boneless lamb roast at a meat market or butcher shop, it may be hand-tied with string instead of the netting.
Boneless Leg of Lamb Roast Cooking Chart – How To Cook Lamb:
The chart below is only a guide. You must rely on an accurateMeat Thermometer and start taking temperatures half an hour before the end of the estimated roast time. Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process.
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digitalmeat thermometer.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Lamb Roast Internal Cooking Temperatures:
Rare:120 to 125 degrees F –center is bright red, pinkish toward the exterior portion
Medium Rare:130 to 135 degrees F –center is very pink, slightly brown toward the exterior portion
Medium:140 to 145 degrees F –center is light pink, outer portion is brown
Medium Well:150 to 155 degrees F –not pink
Well Done:160 degrees F and above –meat is uniformly brown throughout
Approximate Cooking Time Per Pound – Listed By Total Roast Weight
(Sear for 15 minutes in pre-heated 450 degree oven then adjust roasting temperature to 325 degrees F for remaining cooking time) –Remember to start checking internal temperature 1/2 before cooking time ends!
Cooking Multiple Lambs:If cooking more than one lamb roast in the same roasting pan, treat each lamb roast as individual roasts when determining cooking times. Use your cooking thermometer to check the internal temperature of EACH ROAST to determine the final internal temperature required to achieve the doneness you desire.
| Weight | Rare (120-125 degrees F) | Medium-Rare (130-135 degrees F) | Medium (140-145 degrees F) | Well Done (160-165 degrees F) |
|---|---|---|---|---|
| 1 Lb | 15 minutes | 20 minutes | 25 minutes | 30 minutes |
| 2 Lbs | 30 minutes | 40 minutes | 50 minutes | 60 minutes |
| 3 Lbs | 45 minutes | 60 minutes | 1 Hour and 15 minutes | 1 Hour and 30 minutes |
| 4 Lbs | 60 minutes | 1 Hour and 20 minutes | 1 Hour and 40 minutes | 2 Hours |
| 5 Lbs | 1 Hour and 15 minutes | 1 Hour and 40 minutes | 2 Hours and 5 minutes | 2 Hours and 30 minutes |
| 6 Lbs | 1 Hour and 30 minutes | 2 Hours | 2 Hours and 30 minutes | 3 Hours |
Perfect Boneless Leg Of Lamb Roast Recipe:
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Course:Main Course
Cuisine:French
Keyword:Perfect Boneless Leg Of Lamb Roast Recipe
Author: What's Cooking America
Ingredients
- Leg of Lamb Roast,at room temperature (very important)
Olive Oil or Herb Seasoning Rub:
- If you really feel lazy, purchase some prepared pesto and rub over the surface of the lamb. You can also be creative and add additional herbs to your liking (such as mint, thyme, and/or oregano).
- 3clovesgarlic,minced (use more or fewer according to taste)
- 2teaspoons freshrosemaryleaves, stems removed and coarsely chopped or 1 teaspoon dry rosemary leaves*
- 1/4teaspoonsblack pepper,coarsely ground
- 1/2cupolive oil,extra-virgin
- 2tablespoonslemon juice,fresh-squeezed
Au Juice:
- Lamb juicesfrom cooked leg of lamb roast
- Red wine(of your choice)
- 1 to 2tablespoonsbutter
- Saltand pepper to taste
Instructions
Leg of Lamb Roast Instructions:
In a small bowl, combine garlic, rosemary, and pepper. Add olive oil and lemon juice. Mix until all ingredients are combined.
Remember - Do not remove the netting that is around the lamb roast.
Rub the Herb Seasoning Rub mixture all over the outside of the lamb.
Room Temperature: To cook evenly, the lamb roast must not be cold - let it stand at room temperature, loosely covered, for approximately 1 hour or even more. This time can vary depending on how big or small your lamb roast is. I can not give you an exact time on this. If you do not let the roast come to room temperature, it will take longer to cook your roast. Your roast will not cook evenly, and you will end up with well-done slices on the end and raw meat in the center. Use your best judgment!
Previously Frozen:If your boneless leg of lamb is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature. Depending on the size of your roast, the time to come to room temperature may vary. I can not give you an exact time on this. Use your best judgment!
Preheat oven to 450 degrees F.Pat the room-temperature boneless leg of lamb roast dry with paper towels or napkins. Using your hands, rub the outside of the lamb roast with olive oil or with the Herb Seasoning Rub (see above Herb Seasoning Rub).
Do NOT salt the outside of your lambroast, as salt draws out moisture from the meat while cooking. You can use other seasonings or the Herb Seasoning, if desired, but I find it is not necessary. I know that some people do salt their meats before cooking, but trust me and do not salt - the result will be a juicy and delicious lamb roast to serve your family and guests!
Place the lamb roast on a roasting rack in a heavy stainless-steel pan or other metal roasting pan. NOTE: Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice.)
Sear the lamb roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time.Do Not Cover the roast.
NOTE: If you ignore every other bit of advice I have given, please pay attention to this - For a perfectly cooked leg of lamb roast, invest in a goodmeat thermometer. Internal temperature, not time, is the best test for doneness and you don't want to blow this meal!
Insert meat thermometer so tip is in thickest part of lamb (not resting in fat). Cook until the lamb roast reaches an internal temperature of 120 degrees F. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes. Remember, the lamb roast will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. If allowed to rest as long as an hour, the temperature will rise even higher. So, pay attention to how long you let the cooked lamb roast sit.
About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature.
- Place the cooked lamb roast on a large Meat Cutting Board with a well at one end to hold the juice.
Using your scissors, cut off the netting to remove and discard it. Using a sharp knife, slice the meat across the grain into whatever thickness you prefer. Sharpen your Carving Knife, if necessary using either a sharpening rod or stone.
- Steel Sharpening Rod: To use a Steel Sharpening Rod or Steel, pull the edge down and across the rod, holding the carving knife at the same angle. Do this anywhere from 5 to 10 times.
Sharpening Stone (whetstones): To use a Sharpening Stone (whetstones), hold the carving knife at a 10 to 15-degree angle to the stone. Push back and forth in smooth, steady strokes.
Preheat oven to 450 degrees F.
Place the cooked lamb roast on a large Meat Cutting Board with a well at one end to hold the juice. 
Steel Sharpening Rod: To use a Steel Sharpening Rod or Steel, pull the edge down and across the rod, holding the carving knife at the same angle. Do this anywhere from 5 to 10 times.Au Juice Instructions:
Au Jus is aFrench term meaning "with juice." The term is used to describe the serving of meat, most often prime rib roast, but this technique works great with Leg of Lamb, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy.
While the cooked lamb roast is resting, now is the time to make a sauce from the drippings. Carefully spoon off any excess fat and discard. Scrape the bottom of the roasting pan to loosen the sediment. Pour the lamb juices (from the bottom of the roasting pan) into a saucepan. Add some red wine and some of the herbs (if used) that are left in the roasting pan.
IMPORTANT:Making Au Jus is more of a technique and not a recipe. You will have to do this by feel or guess work. It depends on how much juice is left in your pan (plus the juice from slicing the lamb roast), and how many people you will be serving.
Add the wine to the saucepan with the lamb juices and bring to a boil, and cook until the stock is slightly reduced, about 5 minutes. NOTE: Au jus is not thick like a typical sauce or gravy. Add the butter and mix it in by swirling the pan. Season to taste with salt and pepper. Transfer to a gravy boat.
Serve this sauce on the side when serving the sliced lamb roast. NOTE: Some chefs will strain the sauce before adding the butter (your choice).
Recipe Notes
* Add your wine according to how much Au Jus you think you will need for each person being served. I wish I could give you exact directions, but it is impossible to have an exact recipe for this. I usually use the same style of wine in the au jus that I will be serving at the dinner.
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Comments From Readers:
Thank you so much for posting this article/recipe. I had never cooked or eaten lamb when I received a leg of lamb as a gift without cooking instructions. I found your article and followed the instructions and tips, resulting, in my opinion, in a wonderful meal that my husband thoroughly enjoyed. I will be using the leftovers to make a lamb stew. Again, thank you so much. I was terrified I was going to ruin it! – Cherie Jensen (3/26/16)
I, myself, do not care for lamb, but my husband does. When I made this for him using your beautifully, well-detailed recipe, his reaction was out of this world priceless! I thank you and will be looking forward to making many more of your masterpieces! Have a wonderful day! – Chanel Rose (1/9/15)
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Categories:
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Comments and Reviews
107 Responses to “Perfect Boneless Leg of Lamb Roast Recipe”
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Naveed Alim
Great recipie. I have tried it atleast 4 times.
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Stephanie
Ok for years I’ve looked for the perfect leg of lamb recipe. Well I have to say, your recipe was PERFECT! I followed directions to the letter, used a meat thermometer and voila it was so terrific thank you hot your detailed report. Thank you
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Jim burrows
Agreed. Excellent and easy to follow directions. Perfect lamb every time!
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Lynda Mearns
I like to remove the elastic thing that “holds the lamb together” so that I can season the inside with some garlic and rosemary. I re-tie it with butchers string and then season the outside and cook.
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Amy Helen
I Remove the elastic due to latex allergies, rinse the lamb and follow your recipe. Rolled the meat around a twig of marjoram. I added hickory bacon on the exposed meat just for fun and held that in place with toothpicks. (That is called larding.) I used an old steel bread pan as it was the right shape to keep the roast together a bit.
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Misha
I’ve been following this recipe for quite a few years already and every time I’m amazed how great is the outcome for so little efforts. Thanks a bunch!
OT. The new design makes the page look fancy but I’m almost missing the old one, it had its charm of the times when the Internet thing just had started.
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Stephen McGovern
Great recipe with excellent demonstration steps. My land came out perfectly! Thank you.
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Ju
Hi there . Approx how long in the oven per lb/ kg ?
See Also25 Vegan Recipes for People Who Think There’s No Life Without Meat and CheeseThe Ultimate 3-2-1 Smoked Ribs Recipe - The Smoked KingsSmoked Turkey RecipeSmoked Pork Belly Burnt Ends RecipeReply
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Linda Stradley
Please never determine the degree of doneness of your meat by using the pound weight. The best way, and easiest way, is to use a cooking thermometer to determine if the meat is done to your liking.
Lamb Roast Internal Cooking Temperatures:
Rare: 120 to 125 degrees F – center is bright red, pinkish toward the exterior portion
Medium Rare: 130 to 135 degrees F – center is very pink, slightly brown toward the exterior portion
Medium: 140 to 145 degrees F – center is light pink, outer portion is brown
Medium Well: 150 to 155 degrees F – not pink
Well Done: 160 degrees F and above – meat is uniformly brown throughoutReply
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Kim
Thanks for this great recipe! Going on temp, not time, is certainly better – however, you also say to begin testing for temp 1/2 hour before it is done, which doesn’t make sense unless you have a ballpark idea how long it’s going to take! Standard thought is about 25 minutes per pound for medium rare. This time, I had a very small portion – a one pound boneless leg of lamb roast (I buy small because it’s just for me – my husband’s a vegetarian). I wasn’t sure if I should sear it for the whole 15 minutes, but ultimately decided to go for it, since searing is about the surface, not the interior. Summary of this experiment (YMMV): 1 lb boneless leg roast, 15 minutes at 450, then 25 minutes at 325 = medium rare. Yum!
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Linda Stradley
I always have an approximate time when I think my meat will be done. I start testing the temperature 1/2 hour before that time just in case: (1) I am wrong, (2) It cooks faster than I had planned, and (3) Because I want to make sure it is cooked perfectly!
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Brenda
We have added a helpful Cooking Time Chart table to the page. We always appreciate Reader feedback and suggestions for page improvements!
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Penny
Kim, I’m so glad you made your post. I’ve been “google-ing” recipes for boneless leg of lamb and every one has been for a 4 lb. or larger roast. I’ve got one that is 1 & 1/4 lb… and had no idea how long to anticipate it needed for cooking. Thanks for the info!
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Helen
My Christmas dinner with a boneless leg of lamb following your recipe and directions was the best lamb dinner that I have ever prepared and I have cooked lamb for 50 plus years. The meat was juicey and tender and done just to the level of doneness that I and my family enjoy. Thank you for your very specific directions. The only change that I made was to use oregano as the herb in my oil rub.
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Helen
I agree with the temp times statement. I went according to the chart looking for a med/rare finish…at 4.5 pounds..and turned out well done at 3.5 hours in. I was a little sad.
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G
chart says a little under 2 hours for medium on 4.5lb roast.
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Tom chase
It is not how much time per lb. If you do it that way you are done. Believe me when I say (take it out at 120) Lamb is different than beef it will easily cook 10 degrees just sitting on the sidboard. …….do not over cook lamb…..
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Jean
I have two 10 lb boneless marinated leg deboned. No bone in cooking. & going to put them in he same time. How long approximately will they be done . One rare. One medium rare
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pat
While I understand that the most important factor in determining doneness is internal temperature, I must budget my time properly. I am concerned that the cooking times per pound are incorrect. (id: for a 3 lb roast Medium rare, 60 minutes per pound seems excessive) Can you please verify?
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Linda Stradley
Remember that cooking times are estimates only to help you determine approximately when the lamb will be done. The only certainly is the internal temperature of the lamb. You should start taking the internal temperature before the estimated time. – Linda Stradley
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Kim
Pat, the title on the chart is a bit misleading. Even though the title says “Approximate cooking times per pound”, it really means “Approximate cooking times, listed by weight”. So when you look at the line marked “3 lbs” it doesn’t really mean 60 minutes PER POUND for a medium-rare roast, which would be 3 hours – it means 60 minutes total to cook a 3 pound roast to medium-rare. As everyone has already mentioned, that time is just a starting point, and you test it from there. Not meaning to sound nitpicky, authors – I appreciate the chart, your responsiveness, and your efforts to supply us with such a smashing recipe!
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Whats Cooking America
Thanks again for the suggestion Kim! We have updated the title of the cooking time chart to “Approximate cooking times – listed by total roast weight”. Also included a reminder note to check internal temperature 1/2 before cooking time ends. Hopefully this will provide additional clarity on instructions. We appreciate our reader feedback!
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Janice Bird
I just followed this for Easter. I had two 4 lb lambs. After an hour, the time recommended for rare for 4 lbs, the internal temperature was barely 80. I upped the temperature to 350 degrees and it took almost another hour to get to medium rare so it threw my timing off for dinner. However, luckily, the lamb was moist and delicious.
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Whats Cooking America
Per the instructions the lamb should be seared first for the first 15 minutes in a pre-heated oven temperature of 450 degrees and then turn the oven temperature down to 325 degrees for the remaining cooking time. Did you sear the lamb first?
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Ruth
Do you live at high altitude? I live at 5,000 feet above sea level. Every recipe I cook in the oven requires that the temperature be increased by 25 degrees F.
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Margaret
60 minutes TOTAL not per pound!!
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G
its 60 minutes total, not per pound. Roughly 20-25 min per pound regardless of size
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Erling
Thank you for this wonderful recipe and cooking time chart! We love roasting lamb, and one of the side benefits is that it produces the most amazing roast potatoes when cooked in the same pan. Now I’m thinking about ways to take it to the next level. What do you think of using a charcoal grill to sear the lamb before roasting or in the last 1/2 hour to impart a smoky flavor?
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Linda Stradley
Sounds delicious!
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Bill
Sorry as I may have missed the publisher of this recipe, AWESOME presentation, detail-wise, and very humbly stating, I am a great “big dinner chef” and can tell that this recipe will blow everyone’s mind! Seriously! Don’t sweat the au jus, you just have to go with it and have a backup in case, if necessary. AND a digital meat thermometer is an absolute must. And I would also error toward the lower temp out of the oven too. I use digital thermometers when smoking meats. It is a highly critical tool. Will prepare this for Christmas dinner for family. Can’t wait.
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Erin Himes
Thank you so much for this recipe! I’m going to attempt to make it for Christmas but it looks great and the extra tips and explanations are very helpful, wish me luck!
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MickiSue
It’s Christmas Eve, and this recipe made the most wonderful roast lamb for a family dinner. I’ve made plenty of gravies in my life, but never an au jus. Your directions made it simple and it was so delicious!
Yours is my favorite kind of recipe. You tell WHAT to do as well as WHY to do it. Thank you so much for just what I needed to take a beautiful leg of lamb from the store to the table with all the pomp and flavor it deserved to exhibit.
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Elizabeth Baer
job well done…very thorough ..thank you
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Eileen Horton
I made this recipe yesterday for definite roast lamb lovers and it was definitely outstanding… wonderful flavor.
I tried to make the Au Jus recipe using the liquid in the roasting pan plus the juice that came out of the lamb while resting, however I obviously did something wrong .. it tasted very burnt and was very oily. Should we have put liquid in the roasting pan? I did pour the remaining slurry over the lamb after coating it with the slurry — was that wrong?
Lamb itself was amazing. One of our guests was from England and brought us a jar of Colman’s Mint Sauce. I have never been a fan on mint jelly with lamb because I find the taste to be overpoweringly sweet and not good at all but the English Mint Sauce is different — it contains herbs and spices and adds a lovely savory quality with the mint. I will always keep it on hand, even if I have to order it special from England!!
Thanks for your wonderfully detailed recipe.Reply
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I'\ve never done a leg of lamb and am having guests whose favorite meat is lamb. I'll follow your instructions and hope for the best. Wish me luck and success.
I’m excited to do this.
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Di Mi
Tried this recipe for the second time and it was a hit with everyone at the table just like the first time. Great recipe!
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Liza
How long does it take to get the oven from 450 to 325?
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Georgene Fabian
I tried this the first time and followed your directions. The roast was perfect!
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FoodJunkie
Great recipe that I will be trying tonight. I do have disagree with your no salt advice. Food labs have shown that salting before cooking is superior to seasoning after cooking, but only if it is done either immediately before cooking or at least 45 minutes before cooking.
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Lamblover
I had given up making lamb roast or any roast for that matter, because it is always dried out. So frustrating to spend a fortune on a roast only to ruin it. I bought a lamb roast thinking I would cut it up for putting on skewers and BBQ but I got lazy and googled this recipe. WOW! I had a 4.5 pound roast. I followed the directions to a “T” even though I thought that was too much olive oil, no salt???!, too little time in the oven and leave those string things on??.
My oven runs a little hot. I used regular bake cycle, not convection. I did 15 minutes at 450 degrees F., 5 minutes at 350 degrees because I read the directions wrong, 30 minutes at 325. That is 50 minutes total. I was then just going to check the temperature of the meat. It read 136 degrees on the ends and 133 degrees in the middle. Ugh. I was so mad it was too hot but I took it out and tented it. By this time it was late so I let it cool all the way and stuck in the fridge. This morning I cut it up for tonight’s Sunday night dinner. It is perfect!!!! The ends are medium rare and the inside is rare. It is noise and the taste is soooo delicious. I am going to make the au jus with the leftover drippings tonight just before serving. Next time though I am going for 125 degrees when I take it out. So excited I cooked a roast. Thank you so much for posting this recipe.
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Ariane
EXCELLENT! I followed your great tips and ended up with delicious lamb. Merci Beaucoup!
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Lovelamb
Just a question about how to estimate cook time for two, say 4 1/2 lb, roasts in the same pan.
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Linda Stradley
Treat each lamb roast in the roasting pan as individual roasts. Use your cooking thermometer to check the internal temperature of EACH ROAST to determine the final internal temperature required to achieve the doneness you desire.
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Laura Duksta
Thank *YOU* for all the detail and instruction!! We are feeding more than 12 people so we have bought TWO 5 pound boneless legs of lamb. Mom is wondering about cooking time– do we cook for 10 pounds or does it stay the same as for 5 which for rare is approximately 1 hour 15 minutes, temp is of course 120 we’re aiming for!! Thank *YOU*! Have a Blessed Easter Weekend!!
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Whats Cooking America
Treat each lamb roast in the roasting pan as individual roasts when determining cooking time. Use your cooking thermometer to check the internal temperature of EACH ROAST to determine the final internal temperature required to achieve the doneness you desire.
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Janet
Wondering about whether to marinate overnight?
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Linda Stradley
If you want to marinade overnight, be sure to do so in the refrigerator. Also remember to bring the lamb to room temperature before cooking.
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Alison
Making this tomorrow and I was wondering if anyone has any suggestions for a substitute for the wine in the Au Jus? My husband is in recovery so it’s not an option for us. Will it taste ok without it? Thanks 🙂
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Whats Cooking America
You can substitute red grape juice or flavored vinegar. Here’s our alcohol substitution chart: https://whatscookingamerica.net/alcoholsub.htm
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G
I think the alcohol in the wine will cook out when you are making the au ju since you are boiling it. But sub away if you like.
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paula bucari
this is the most concise that covers all the questions clearly. If you could do this for rib eye roast-boneless, it would be amazing
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Ken m
As a chef, the DO NOT SALT imperative was uncomfortable. It’s when you don’t understand the process that folks mess it up.
Here’s what happens:
http://www.nytimes.com/2004/02/25/dining/chefs-who-salt-early-if-not-often.html?_r=0Hope folks get to know more about the science of cooking so they can play with flavors and be more creative.
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Rita
Can I use convection roast or does it have to be bake?
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Linda Stradley
I have to admit that I never use the “convection method” of my oven. I only use the bake method.
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Alica Pascua
I cooked a boneless leg of lamb for the first time tonight. Thanks to your directions, it came out wonderfully!
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Jo Jo
I am all ready to cook my boneless leg of lamb and I don’t have red wine. Can I use white wine instead? Thank you.
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Whats Cooking America
If it’s a good drinking wine, then you should be able to use it as a substitute and get a nice flavor. Otherwise, if you have time to go to the store, I would recommend buying a red wine for a better flavor pairing.
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DP
I cooked a boneless leg of lamb for the first time tonight. Thanks to your directions, it came out wonderfully! I used plenty of garlic, rosemary, salt, pepper, red wine and oregano. I was careful to check the temp, even tho I don’t have a fancy instant read, I have an old-fashioned stick, and it was wonderful. Hours later, my small 2.6 lb roast has made the house smell wonderful and I look forward to the leftover slices on a sam. BTW, I drained the drippings, added wine, reduced, then added a couple of tbs of butter… FAB! Thanks for the walk-thru, I appreciated the guidance and confidence.
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SueMcl
HELP! I’m going to cook lamb for the very first time–boneless leg. The problem: my oven hates us (and we hate it!). I can get it up to 450 for the first part, but to get it down to 325 takes forever, and I’m afraid the amount of time to get to 325 may ruin it. Will it? Would I be better off braising it on top of the stove for 15 minutes (turning it regularly, I assume)?
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Linda Stradley
I never had this kind of problem. If any readers can help Sue, please do.
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SueMcl
Thanks for asking for replies to my situation! I hope, beyond hope, that someone may have some advice! Thanks
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A. Visitor
@SueMcl
Open the oven door and let it cool down to 325…
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Marion
I have a bit of a dilemma here..my bf bought this boneless lamb from our local supermarket and he just purchased it as is,so it still has that silvery skin stuff on it and from what I gather that stuff absolutely has to be removed &if it’s anything like the silvery skin that comes on a filet roast then yes,it absolutely MUST be removed in my opinion. However you strongly noted to us readers who did opt for boneless to remember to leave the betting on the lamb to hold it together…so the issue im running into is how do I accomplished both? Lol I need to remove that nasty skin stuff(like I prev stated,if it’s similar to what’s found on filet roast,leaving it on simply isn’t an option)but how do I do that without removing the netting?
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Linda Stradley
I have never removed the silver skin or fat from a already prepared boneless leg of lamb. Most of the fat has already been trimmed off when the lamb was deboned. A good leg of lamb does need a little fat on it.
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Shawn
You can’t do both, but I bet that you kinda already knew that. For those of us who aren’t practicing magicians, some plain old butcher twine will do the trick; But be warned, you must first cut the net off the lamb, so be prepared to break the author’s wishes. Then cut away, then you can also season the inside of the lamb. Then, tie it back up with a few strips of the twine, tie at about 1 inch intervals, you can also tie at ends too, the long way.
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Marianna Eisner
FYI for tonight
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Rhonda
I have been looking for a recipe to cook lamb correctly and I think I found one. Tomorrow is Easter and I make the lamb. Thank you for your advice. I will comment again after Easter dinner. Thank you
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Carol B
I made this recipe today. It turned out GREAT! I put a little water in the bottom of the roasting pan. And some dried mushrooms. I can’t believe how short the roasting time was. The lamb was perfect medium rare and if someone wanted it more well done, I warmed their slice a little in the simmering au jus
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John
When you put the lamb in the cooking rack, does it go fatty side up or down?
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Matt
Fat side up – this way as it renders, it will auto-baste the lamb
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Tapestry
First time I tried this recipe I didn’t use the au jus part just baked it and the
daughters were very pleased with the result. Will have to bookmark this recipe for
next Easter Sunday!! (PS I didn’t remove the fat until I was ready to serve, it was very juicy)Reply
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Dr Mom
Just made this for Easter dinner, and it is the best roast lamb recipe I’ve tried. I had not searched for the recipe ahead of time, and so had to use dried rosemary. However, it was still absolute perfection. I ordered the boneless roast at our local meat market (not the supermarket). This recipe is a keeper.
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Lin Johnson
Made boneless leg of lamb for Easter. It was perfect. Thank you for the excellent instructions.
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Tom
This recipe is absolutely delicious follow this person’s instructions to the T and you won’t be dissatisfied, I’ve been looking for something like this for a while
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Matt
I tried the recipe and loved it. I also added a marinade and injected it (butter, salt, pepper, paprika, and onion powder) just to soften the inside a bit. Your recipe was amazing and my first lamb was a big hit thanks to your
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Terri Geer
This is a great recipe. The only difference that I make mine with is the garlic. I do not mince or dice the garlic. I buy several heads of garlic, make slits all over the lamb, and insert one clove of garlic into each slit. Then I brush the lamb with olive oil, and sprinkle diced rosemary and pepper on top of that.
That is the way that my Italian step-father taught me to make it. It is how his Mother made it.
It tastes good enough that, one time, when it was done and I had put it to rest on the counter, I found their cat taking quick bites of it. Even before it was cooled down enough to eat. Of course, then we had to find something else to eat.
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Linda
Thank you for this terrific recipe and all the detailed instructions! My roast came out tender and absolutely delicious. I followed your instructions as written and don’t feel the need to change a thing. This will go into our special/holiday recipe rotation!
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Patrick and Jack
We both enjoyed this Lamb recipe . Easy to prepare and cooked quickly. Wonderful taste. Instruction’s clearly expressed. We will have enough for a second meal. Thank You!
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Bruce
I’d like to cook the lamb “medium.” At what temperature should I pull it from the oven, taking into account that it will continue to cook for awhile awaiting serving? Thanks!
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Sandra West
The PERFECT recipe. We have to eat low carb, so used garlic powder. Roasted to 125* and Au Jus over lamb and mashed turnips were delicious!
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SusanK
I have been cooking lamb for 20 years. I used the same spice rub except I always added sea salt. I did not this time, because I wanted to see the difference. Best boneless leg of lamb I’ve ever tasted. Make sure ypu bring the roast to room temperature. Do not add salt. Leave it bound or tie it up. Use an instant read thermometer. Easy. Best ever.
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Carol Summers
Your recipe was spot on. I had a small lamb roast approx 3.30 lbs and I pulled it out at 120 degrees just like you suggested and let it rest. You were correct, it kept on cooking. The roast was superb!! The Au Jus was delicious. My husband said it was the BEST lamb roast I have ever made. THANK YOU!!
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Megan
I grew up with my mom’s scrumptious roast leg of lamb for lunch each Sunday, and I have very high standards to reach. I tried this out and followed the instructions carefully. The end result was the most tender, juicy and flavoursome leg of lamb. The jus was to die for, and I’m planning on sticking to your recipe as my go-to. Thank you very much!
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Lynnn Laidig
Armed with your detailed instrctuctions,I will venture out to the kichen tomorrow, Easter, to do my best. It sounds delicious. I have fresh rosemary ready to go. Thank you very much.
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Aaron Schaefer
Making this tonight but realized… is there a substitute for the butter in the Au Jus? My wife got put on a dairy restriction for the doc for a couple weeks. Thanks!!
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LIsa
Excellent info! Thank you so much for making this available for us! The lamb came out lovely, better than ever and this article made it easy to do!
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Robertjm
I’m a little confused by your instructions. For a 3 lbs boneless leg of lamb do I sear it for 15 minutes, and then cook it (approximately) for another 45 minutes at the lower temperature, or is the 15 minutes of searing time included with the 45 minute estimate? (for rare)
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Nancy
Robert, you will sear for 15 minutes of the total cooking time. Ultimately you want to cook to the correct temperature listed for you preferred doneness. The time chart listed is an approximate guide, always go by the internal temperature.
Merry Christmas
NancyReply
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Manuela Paronzini
Very well explained recipe. It is always a success. I’d like you to publish assorted side dishes for this lamb.
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Katie O’Connor
Have a boneless, already seasoned, leg of lamb and have been studying these instructions as well as the comments. The question I have is about the meat thermometer. The one that we have is a digital thermometer that stays in the meat the whole time it cooks with a timer when it reaches the desired temp. Is this okay to use?
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Adam
Damn near perfect recipe. Cannot stress enough how important it is to get your lamb to room temperature before cooking – as with any meat roasting. It needs to be the same temperature throughout to cook evenly.
I did find the cooking times a little off – so as the author noted you really must go by temperature. My little leg took a fair bit longer to get to medium.
Simple and delicious!
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Annie
I have a question, actually. I am in the process of cooking a boneless leg of lamb. I planned to use an internal thermometer which we have had for many years. I would like to buy a new one but I’m confused. All the thermomoters that you mention are to be used after the meat is removed from the oven. I believe that my old one is a leave-in thermometer. Perhaps I’ve been using it incorrectly. So, my question is do accurate leave-in thermometers exist and if so, do you recommend any?
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Nancy
Annie, here is a page all about cooking thermometers and a link to the ones that we use and recommend https://whatscookingamerica.net/DigitalTherm.htm
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Sandy
I had never cooked a leg of lamb and this is an unbelievably great way to cook it! 5 stars!!!!!
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Allie
So are you not supposed to salt it at all? Even after cooking?
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Maggie Kallion
I tested this recipe with a small roast for just my hubby and me and it turned out fabulous!! He absolutely raved about it. This weekend, I’m cooking a 5 lb leg of lamb for my family and I can’t wait for them to taste it. Truly a great recipe with great directions. Thank you so much for sharing!! It is my go to recipe for lamb from now on. Do you have one for lamb shanks?
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ALAN J GOLDBERG
I hope this is not a stupid question. I will be roasting a boneless leg of lamb from Costco that comes in a netting. I understand that I can smoke and roast the meat in the netting. My question is what is the max temperature the netting can handle, as I plan to reverse sear the roast in a cast iron pan once it get to 125-130 degrees? Or should I re-tie the roast in butcher’s twine?
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Nancy
It depends on what type of netting is covering the leg of lamb. If it is cotton then yes, sear away. If it is plastic, the plastic netting may melt while searing at a high temperature. A better option is to remove the plastic netting and retie the roast with cotton string. You can even add some seasoning inside the roast before retying. We are having Boneless Leg of Lamb roast for Thanksgiving! Sooo good. Let us know how it turns out!
NancyReply
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Meg
I’m getting ready to mak recipe. My question is if u cook for 15 at 425 is that included for cook time if med for 4lb isl 1hr 40 min
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Whats Cooking America
Searing time is part of total cooking time.
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Shelly
Followed the cooking instructions but seasoned the lamb with garlic and black bean paste. It came out amazing!
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Phil
Can you freeze a cooked leg of lamb?
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Carrie
Made a 6 lb boneless leg of lamb last night for my family. It was delicious! Thank you for sharing your post. So easy, it’s a keeper!
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Helen A Walker
How do you cook a lamb roast in the crockpot?
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Nick Mead
Total waste of time. Followed this recipe to the letter with a internal thermometer, etc etc. Totally raw. what a waste of time. Now trying to save it. Why do you people post such utter rubbish.
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Nancy
Sorry you were disappointed in the outcome. If your lamb was too raw, you might want to cook it to a temperature more to your liking. This chart, on the recipe, lists the temperature for each level of doneness.
Lamb Roast Internal Cooking Temperatures:
Rare:120 to 125 degrees F –center is bright red, pinkish toward the exterior portion
Medium Rare:130 to 135 degrees F –center is very pink, slightly brown toward the exterior portion
Medium:140 to 145 degrees F –center is light pink, outer portion is brown
Medium Well:150 to 155 degrees F –not pink
Well Done:160 degrees F and above –meat is uniformly brown throughout
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