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From Australian lamb that’s famous around the world for being flavoursome, versatile, and natural, to British lamb reared on our grassy lands, we have a range of world-class leg of lamb to make the perfect roast or steak.
The leg of lamb is a large cut that comes from the haunches of the lamb. For added presentation and flavour, you can also get leg of lamb with the bone in, called a lamb shank, depending on your preference.
As one of the harder working parts of the animal, leg of lamb generally needs to be cooked low and slow to make the meat fall off the bone.
In the oven at 190°C, you should cook a 500g-1kg leg of lamb for 40 minutes to 1 hour in total, depending on how pink you like your meat. For a larger leg of lamb up to 2kg, you should aim for between 1 hour to 1 hour 30 minutes.
The leg of a lamb is one of the harder working sections of the animal, and as such it requires a low and slow method of cooking to ensure that the meat is tender.
You don’t need to cover your leg of lamb while cooking. Since it is a low and slow method of cooking, it won’t burn but keeping it uncovered will allow it to get nice and crispy on the outside.
Once you’ve taken it out of the oven, it’s recommended to cover with tinfoil for 10-20 minutes to allow the meat to rest and seal in the moisture.
Keep the temperature low when cooking lamb, aiming for between 175-190°C. Once the internal temperature at the thickest part of the meat reaches 60°C, the meat is done.
You’ll need to use a low and slow method of cooking to keep your leg of lamb tender. This breaks down the meat’s connective tissues, fat, and collagen, resulting in tender meat. This is necessary for harder working areas of the animal since they’re naturally tougher.
While not necessary, searing your leg of lamb is an option. This enables you to season the meat before cooking and seal it in to improve the flavour. Simply season the meat, sear it briefly in a hot pan, and continue cooking as normal.
We recommend placing the lamb fat side up on a rack in your roasting pan. This allows the fat to melt down the meat as it cooks, effectively basting the meat during the process. The melting fat will also help the surface to get crispy while it cooks.
