How To Cook A Leg Of Lamb Bone In

How to cook a leg of lamb leg of lamb is traditionally roasted in a hot oven 190 c 220 c though it can also be slow cooked at lower temperatures for much longer. The traditional seasoning for a leg of lamb is garlic rosemary salt pepper and olive oil. Season with salt before roasting.

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1 5 to 6 pound trimmed bone in leg of lamb 4 cloves garlic minced 1 tablespoon olive oil 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme leaves 1 tablespoon dijon mustard 1 tablespoon kosher salt 2 teaspoons ground black pepper.

How to cook a leg of lamb bone in. Rub half of spice mixture over larger end of leg of lamb. Mix rosemary salt and pepper in small dish. Directions preheat oven to 450 f.

Cracking lamb cuts for slow cooking diced lamb forequarter forequarter chops shanks frenched shanks neck chops lamb topside leg bone in shoulder bone in easy carve leg or shoulder bone out boned and rolled shoulder or leg. Make small bundles of aromatics and use to stud the lamb rosemary and garlic is a classic combination. Lamb leg steaks are widely available for pan frying and grilling and diced leg can be used for stews tagines and pies.

As a general rule we recommend simmering or slow roasting lamb at 160 180 c for two hours. Slice 2 large garlic cloves into about 15 to 20 slivers and mix with remaining spices in bowl. How to roast a bone in leg of lamb trim and tie the leg of lamb.

Points to remember make small incisions in the skin cutting into the flesh to allow flavours to penetrate the meat. Cut 15 to 20 small slits in leg of lamb and place spiced garlic. Remove the hip bone sometimes called the h bone because it looks like the letter h along.

Roast the leg of. Lamb should be roasted 20 mins per 450g lb. Season the lamb with sea salt and black pepper then drizzle with the marinade and rub all over the meat.

Place on the hot bars of the oven above the tray. Season the leg of lamb. Parboil the potatoes in a pan of boiling salted water for 10 minutes then drain and allow to steam dry.