Half Leg Of Lamb Recipe

This half leg of Lamb recipe is a keeper. It’s crazy easy and at the end you get the most deliciously tender lamb that falls of the bone.

Course Clean Eating, Dinner

Cuisine Clean Eating

Keyword Clean Eating Roast Lamb

Prep Time 10

Cook Time 4

Servings

Calories 93kcal

Author Matt Fay

Ingredients

½ Leg of fresh Organic Lamb
3 tablespoon Olive oil For browning
Rosemary
Garlic
Seasoning As preferred

Instructions

Turn your oven to 270 F (130 C)
Heat your olive oil in a large pan on the stove top and brown your lamb. It can be tricky to make sure it’s all browned as it doesn’t sit neatly in a pan and the ‘leg’ shape means you won’t be able to brown the whole thing. This is okay. Brown it as best you can, the aim is to give it some color when it comes out of the oven
Season your browned lamb well and make some slits in it. If you want to include garlic, push the cloves into each slit. This will allow the garlic to roast into the lamb
Get 2 pieces of aluminum foil (to make sure the lamb juices stay contained as foil can tear easily!) and put the foil into an oven tray
Put your lamb leg in the foil. I throw some rosemary into the foil. The rosemary will cook in the lamb juices and gives a lovely subtle taste to the lamb. Feel free to leave this out if you don’t like rosemary
Do the foil ‘up’ and create a sealed package for your lamb. You want to let the juices stay in the foil, so make sure it can’t escape!
Cook for 4 to 5 hours
Let the lamb rest in the foil for half an hour before opening

Notes

Leg of Lamb Weight:

The reason I don't give you a weight for your half leg of lamb is because it'll vary. Depending on type of leg (shank vs. sirloin), where is is from, bone-in or bone-out, etc.

A general guideline for weight ranges:

Average Half Leg (bone-in): 3-4.5 pounds (1.4-2 kg)
Average Half Leg (boneless): 2-3 pounds (0.9-1.4 kg)

Nutrition