Boneless Leg of Lamb Recipe - Southern Cravings (2024)

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A perfectly roasted boneless leg of lamb is a beautiful meal to serve for Easter, special occasions, and holidays. With this simple recipe, you can present an elegant cut of meat that’s tender and juicy with mouthwatering flavors of rosemary and garlic. If this is your first time making lamb, it won’t be your last!

Boneless Leg of Lamb Recipe - Southern Cravings (1)

If you are intimidated by lamb, don’t be. This is quite possibly one of the easiest and awe-inspiring recipes. Guests will marvel at how delicious it was, and you will be cool as a cucumber because it was so easy.

In fact, find all of the sides and fixings to round out your Easter Dinner Menu where the rest of my Easter recipes live. Don’t forget the deviled eggs and mashed potatoes! Those complete every Easter meal!

How to cook a boneless leg of lamb

Unlike most recipes for large cuts of meat, this one does not require any brining time. This leg of lamb just needs a simple herb rub that serves as a brief marinade right before it goes in the oven.

Boneless Leg of Lamb Recipe - Southern Cravings (2)

Which is better bone-in or boneless leg of lamb?

Bone-in leg of lamb is usually a little cheaper and cooks faster. Plus, you get a bone for making stock. The bone adds a little extra juiciness to the meat; however, boneless lamb roasts can be just as delicious and are much easier to carve without the bone.

Leg of Lamb Marinade Ingredients

  • Lamb Roast
  • 3 cloves garlic, minced
  • 2 teaspoons fresh rosemary leaves, coarsely chopped (1 teaspoon dry rosemary leaves)
  • 1/4 teaspoons ground black pepper
  • 1/2 cup olive oil, extra-virgin
  • 2 tablespoons lemon juice, fresh-squeezed

This recipe uses a blend of rosemary, garlic, and black pepper. Cumin, oregano, and curry are also popular seasonings for lamb.

Boneless Leg of Lamb Recipe - Southern Cravings (3)
Boneless Leg of Lamb Recipe - Southern Cravings (4)

You will also need a rack inside of a roasting pan, like the one below. If you do not have a pan like this, a deep casserole dish or dutch oven will also work. Cooking times may vary depending on these changes.

Boneless Leg of Lamb Recipe - Southern Cravings (5)
Boneless Leg of Lamb Recipe - Southern Cravings (6)
Boneless Leg of Lamb Recipe - Southern Cravings (7)

What size lamb roast should I buy?

This is a question I struggled with for a long time. My secret: always estimate more than what you need. I always account for about ½ pound of meat per serving. Most people don’t actually eat that much, especially if you are factoring in children.

With ½ pound per person, here’s a chart for getting the right size for the number of servings:

ServingsWeight of Roast
6 people3 pounds
8 people4 pounds
10 people5 pounds
12 people6 pounds
12+ peoplepurchase 2 roasts

Lamb Roast Internal Cooking Temperatures

If you take nothing else away from this article, hear this: Please. Please. Please. Use an in-oven meat thermometer.

You can pick them up off of Amazon, Target, Wal-Mart, or just about any grocery store.

Boneless Leg of Lamb Recipe - Southern Cravings (8)

Internal temperature – not time – will yield the perfectly tender result that you want!

The internal temperature is all a matter of taste. Personally, I prefer lamb right at the threshold between Medium Rare and Medium. It’s still pretty pink in the center but not overly runny. The red juices, by the way, are not blood, but a protein in the meat that is released when cooked.

To reach your desired doneness and temperature, follow this chart:

LevelInternal Temp (F)Looks Like
Rare120-125FBright red center, pinkish toward exterior
Medium Rare130-135FPink center, slightly browned toward exterior
Medium140-145FLight pink center, outer portion is brown
Medium Well150-155FNot Pink
Well Done160F and aboveUniformly brown throughout

What is the cooking time for a leg of lamb?

Of course, the time it takes to reach the desired internal temperature is determined by the weight of the lamb roast.

Keep in mind that all ovens vary, which is why it’s so important to use an in-oven meat thermometer while cooking, so you can monitor the process.

As a general guide, refer to this chart when preparing estimates for cook time:

WeightRare
(120-125F)
Medium-Rare (130-135F)Medium
(140-145F)
Well Done (160-165F)
1 pound15 minutes20 minutes25 minutes30 minutes
2 pounds30 minutes40 minutes50 minutes60 minutes
3 pounds45 minutes60 minutes1 hour, 15 minutes1 hour, 30 minutes
4 pounds60 minutes1 hour, 20 minutes1 hour, 40 minutes2 hours
5 pounds1 hour, 15 minutes1 hour, 40 minutes2 hours, 5 minutes2 hours, 30 minutes
6 pounds1 hour, 30 minutes2 hours2 hours, 30 minutes3 hours

Tips for this recipe

  • After the roast is removed from the oven, it will continue cooking as it rests. The longer the meat rests, the higher the internal temperature will rise. Keep this in mind when you are calculating serving and cooking times.
  • If you do not have an in-oven thermometer, use a regular meat thermometer to begin checking the internal temperature about 30 minutes before the estimated roasting time ends.
  • Bringing the meat to room temperature is crucial for a well-roasted cut of meat. Otherwise, you could end up with a tough roast.
Boneless Leg of Lamb Recipe - Southern Cravings (9)
Boneless Leg of Lamb Recipe - Southern Cravings (10)
Boneless Leg of Lamb Recipe - Southern Cravings (11)

Boneless Leg of Lamb Recipe - Southern Cravings (12)

Boneless Leg of Lamb Recipe

Anna Kate

A perfectly roasted boneless leg of lamb is a beautiful meal to serve for Easter, special occasions, and holidays. With this simple recipe, you can present an elegant cut of meat that’s tender and juicy with mouthwatering flavors of rosemary and garlic. If this is your first time making lamb, it won’t be your last!

4.39 from 26 votes

Print Recipe

Servings 8 servings

Prep Time 10 minutes mins

Cook Time 3 minutes mins

Total Time 13 minutes mins

Ingredients

  • 3 cloves garlic (minced)
  • 2 teaspoons fresh rosemary leaves (coarsely chopped (1 teaspoon dry rosemary leaves))
  • ¼ teaspoons black pepper
  • ½ cup olive oil (extra-virgin)
  • 2 tablespoons lemon juice (fresh-squeezed)
  • 4 pound Boneless Leg of Lamb Roast

Instructions

Make the Herb Seasoning Rub:

  • Allow the uncooked lamb to come to room temperature – about 1 hour.

  • Combine the garlic, rosemary, black pepper, olive oil, and lemon juice in a small bowl. Whisk to combine, and set aside.

  • Preheat oven to 450 degrees F.

Prepare the Lamb:

  • Remove the lamb from the package, but keep the netting on. Pat the roast dry with paper towels, and place on a rack of a roasting pan.

  • Apply the rub on all sides of the lamb roast.

  • Insert an oven-proof meat thermometer into the center of the roast, making sure the tip of the probe is not exposed but inserted into the meat.

Roast the lamb:

  • Place the uncovered lamb roast in a 450F degree oven for 15 minutes to create a “seared” effect and a flavorful brown crust.

  • After 15 minutes, reduce the oven temperature to 325F degrees for the remaining 1 hour and 20 minutes of cook time. (uncovered; for a 4 pound roast to medium-rare)

  • Continue cooking until the meat thermometer reads 120F degrees. Remove from the oven and cover with aluminum foil. Allow to rest for approximately 15-20 minutes, or until it reaches the desired internal temperature. (see chart above)

  • As you are ready to carve, place the roast on a cutting board with a well to catch juices. Remove the netting with scissors.

  • With a carving knife, slice the meat across the grain into desired thickness. Serve immediately.

Notes

Please read the entire post for details, tips, and more!

Nutrition

Serving: 1Calories: 707kcalCarbohydrates: 1gProtein: 58gFat: 51gSaturated Fat: 17gPolyunsaturated Fat: 30gCholesterol: 211mgSodium: 151mg

Boneless Leg of Lamb Recipe - Southern Cravings (2024)

FAQs

Does lamb leg get more tender the longer you cook it? ›

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

How long does a leg of lamb need to be cooked for? ›

How Long to Cook Leg of Lamb
LambWeightRoasting Time
Leg of Lamb (with bone)5 to 7 lb. 7 to 8 lb.1¾ to 2½ hours 2¼ to 2¾ hours 2¼ to 2¾ hours 2½ to 3 hours
Leg of lamb, shank half (with bone)3 to 4 lb.1¾ to 2¼ hours 2 to 2½ hours
Leg of lamb, sirloin half3 to 4 lb.1½ to 2 hours 1¾ to 2¼ hours
1 more row
Nov 27, 2023

What cooking method is best for lamb? ›

Fattier cuts of lamb should be roasted long and slow at a low temperature, while leaner cuts of meat should be cooked at a high temperature for the first several minutes and then at a lower temperature the rest of the time. Braising is a popular technique for cooking less-tender cuts of lamb.

At what temperature does lamb fall off the bone? ›

Whether boneless or bone-in, the perfect leg of lamb should be either oven-roasted until blushing pink on the inside (with an internal temp around 130°F) or roasted long and slow for several hours until the meat is very tender and falls apart to internal temp around 175°F (I often use the slow cooker for that).

Do you sear a leg of lamb before roasting? ›

For the perfect roast lamb, we recommend seasoning the surface of the meat, and then searing it, especially fat side down in a pan before roasting. Why bother with searing? Contrary to some stories, searing is less about locking in moisture, and all about improving the flavour!

Do you cook leg of lamb fat side up or down? ›

Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees, for medium rare, about 2 hours.

Which cooking method is most often used to cook whole or boneless lamb legs? ›

Various cuts and cooking methods: Lamb's legs offer a range of cuts, including bone-in and boneless options. Popular cooking methods for lamb leg include roasting, grilling, and braising.

What tenderizes lamb? ›

Baking soda / bi-carb and cornflour/cornstarch are the secret ingredients that tenderise the lamb meat. It's a technique called “velveting” that is used by Chinese restaurants, and it's the reason why the meat in your favourite Chinese dishes are always so soft.

What is the best temperature for leg of lamb? ›

An exceptional dinner presentation. Carve against the grain for the best texture.
SizeCooking MethodInternal Temp*
5–7lbsRoast 325˚ Fmed-rare 145˚F medium 160˚F well-done 170˚F

Do you wash a leg of lamb before cooking? ›

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Do I need to trim a leg of lamb before cooking? ›

Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.

What makes lamb taste better? ›

The big, bold Lamb flavor goes well with spices like coriander seeds, cumin, curry powder, harissa paste, garlic, rosemary, oregano, thyme, black pepper, chilly flakes, and mint. Spices compliment Lamb, but it also holds its flavor with just salt and pepper.

How do you keep lamb moist when cooking? ›

All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil. Add beef broth/stock and water into the pan (keeps everything all nice and moist + makes pan juices for gravy), cover then slow roast for 5 hours until tender and fall apart.

Should I cook lamb on high or low heat? ›

For a lean piece of meat, cook at 450 degrees F (230 degrees C) for the first 15 minutes, then turn the temperature down to 350 degrees F (175 degrees C) to continue roasting — the meat will take about 25 minutes per pound to reach medium rare.

Is it better to cook lamb slow or fast? ›

A lamb leg is classic. A 3-hour shoulder is excellent. But for the most succulent roast lamb of your life, slow-roast it for 12 hours in the oven overnight. Cooked at a very low temperature with plenty of braising liquid, you can set-and-forget without a worry.

Should a leg of lamb be at room temperature before cooking? ›

Immediately putting this large cut of meat in the oven after removing it from the fridge can lead to uneven cooking and an even longer cooking time. To ensure a leg of lamb cooks evenly, remove it from the fridge and let it sit at room temperature for an hour before cooking.

Can I prep a leg of lamb the night before? ›

I like to season the leg of lamb the night before and leave it in the refrigerator. If you do not have the time, you can season it right before cooking. Combine the Izak spice and Ararat and season the leg of lamb on all sides while adding a generous amount of salt.

Should I salt leg of lamb before cooking? ›

No matter how you decide to cook your beautiful cut of grass-fed lamb, seasoning is the essential first step. Start by setting your cut of lamb onto a wire rack set into a rimmed baking sheet and sprinkle generously on all sides with kosher salt.

Do you need to soak lamb before cooking? ›

What do you soak lamb chops in? As you may already know, fat holds odors and flavors. Therefore, trimming as much fat as possible before cooking it's a great tip. To help in this process, it is recommended to soak the lamb chops in lemon water (or vinegar water) for 30 minutes.

Do you baste a leg of lamb? ›

Baste the meat 2-3 times during cooking. Using a turkey baster or a large spoon, scoop the juices up from the corner of the pan, and drizzle back over the top of the joint.

Should you flip a leg of lamb? ›

Place the leg of lamb in a roasting pan that just fits the leg. Place in your pre-heated oven and roast uncovered for about 10-15 minutes or until browned, then flip the leg and roast for another 10-15 minutes.

Do you rest a leg of lamb after cooking? ›

The length of time to rest your lamb depends on the size of your cut. A large roast should be rested for 10 – 20 minutes before you carve it. Smaller cuts, like cutlets and chops, should be rested for 5 minutes.

How many pounds of boneless leg of lamb per person? ›

Q: How much lamb should I buy? Plan on buying 1/3 of a pound of boneless lamb per person, or 1/2 to 2/3 of a pound of bone-in lamb.

How to make lamb more tender? ›

Slow-cooking lamb

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150C to soften the meat.

How long does lamb take to get tender? ›

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150°C to soften the meat.

Can you overcook a leg of lamb? ›

The level of doneness for lamb largely comes down to personal preference. Pull it out of the oven too soon and it may be too undercooked and unappetizing for your taste. When cooked for too long, this tender cut can be quick to dry out. A deeply browned crust won't cut it for figuring out whether your lamb is finished.

Why is my lamb still tough? ›

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.

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