Leg of lamb is a large and expensive cut of meat. However it is also fool proof and once cooked, rewards you with tender and flavourful meat. So, be afraid to give it a try.°
When cooking your leg of lamb, keep this tips in mind and you will be safe.
- NO MARINADE NEEDED
Leg of lamb is a naturally tender cut of meat. Marinating this cut will make it more tough. A simple seasoning of herbs, garlic and favourite spice rub is really all you need.
- KNOW HOW YOU LIKE YOUR LAMB COOKED.
Leg of lamb is tender and juicyand it will be good along a wide spectrum of doneness. So know what you like and prefer.
- RECOMMENDED COOKING TIMES FOR LAMB
- Roasting Temperature: 165 °C
- Medium – Rare: 54.5°C – 60°C (about 20 minutes per 500g)
- Medium: 58°C – 60°C (about 25 minutes per 500g)
- Well done: 68°C – 74°C (about 30 minutes per 500g)
- LET THE MEAT REST AFTER COOKING
After coming out the overn, let the leg rest for about 20 minutes. This lets the juices redistribute instead of spilling onto your serving platter.
- ALWAYS SLICE THE MEAT AGAINST THE GRAIN
This will help you to get the most tender slices.
And when its all done – if you had a leg of lamb that was delicious and well cooked, know that you can save your left overs and reserve them. Cut any leftovers into slices. Wrap them in foil or beeswax wrap and store them in the fridge. You can reheat the slices when you are ready to eat.Shop Now