Easy Roast Leg of Lamb: [How to cook leg of lamb?]

Difficulty: Medium Prep Time: 15 Mins Cook Time: 1 Hr 15 Mins Total Time: 1 Hr 30 Mins

Lamb is by far my favorite meat. It’s full of natural flavor and when cooked right it can come out so moist it melts in your mouth! This is my Tuscan Easy Roast Leg of Lamb recipe sure to excite your taste buds and bring the whole family together for a meal.


A few tips: Cooking Meat Tips: [Bake, Broil, and Grill your way to perfection]

  1. Med Rare: 120 – 125F  which is what we are cooking to in this recipe
  2. 1330-135F is the average for most red meat at medium
  3. Having a meat thermometer comes in great handy, especially with thick pieces of meat like the leg of lamb.
  4. All legs of lamb come with a net around it keeping it in a tight football, you want to leave the net on while cooking but remove it prior to eating it.
  5. A handy rule of thumb for medium doneness is about 25-30 min of cook time per pound of meat.
  6. Wash the lamb with some filtered water to clean any excess blood off the outside.
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0/7 Instructions
  • Grab out a casserole dish. Spray with a nonstick spray or oil. I always add a few Tbs of oil in the bottom of the pan and spread it around to help with cooking as a personal preference but it's optional.
  • Place into the oven at 375F. Cook for 30 min per pound of lamb. On average this should be about 60-75 min for a 2-2.5 pound of lamb which is what most grocery stores sale for leg of lamb.
  • When it comes out of the oven it will be nice and sizziling on the outside. There should be no pink on the outside of the lamb.
  • Easiest way to cut into a leg of lamb is to pull out the hand dandy electric turkey carver. However, first cut off the net around the lamb.
  • Serve it up. I love to pair it with mushrooms and most recently my mini calzones.
  • Wine paired with white zinfandel. Light, crisp, and refreshing with a slight sweetness.


I hope you enjoyed this recipe and if you have any questions about the recipe or want to leave your own personal review or tweaks please leave a comment below.


  1. Oh God, I am drooling all over my keyboard 😛

    I was trying to figure out a recipe with a lamp leg which I have stored in the freezer for a while now and I just found it. Although I think that I will let it cook for a little longer than 30 minutes per pound and I’ll probably serve it with some country potatoes 🙂


  2. Though I’m not really great at being a chef, we however share eating roasted lamb meat in common. I like the way you have shared your recipe to making this tasty and tempting looking lamb leg. I will suggest this post to my partner since she does most of the cooking. Besides, we will be hosting a family picnic by weekend, so we might make this our top priority to make and serve out. Thanks

  3. This is a very great tip on how to roast leg of lamb. I don’t usually roast it, it’s either boiled or grilled. Just like you, I really love eating lamb meat and my family cooks alot of it when we do reunion. So yes, I’ll definitely try out this tip especially since the recipe is very few and just a few steps can make a tasty lamb leg for me. Thanks for sharing your knowledge.

  4. Hi there!
    Wow so yummy and looking so delicious. I just love meat to eat and always try to have do something different. This leg lamb is very new to me. So will try it for sure. Thank you to share this lovely recipe. But can it be possible without making it grilled?? And what about if I add some vegetables like letus or other green vegetables? Will it be same delicious or the taste will be altered??

    1. Hello, technically the lamb is roasted not grilled in this particular recipe. Making some veggies to go with it is a great idea but I wouldn’t cook it in the same pan as the lamb will take a long time to roast unless you add it in about halfway through. No, it wouldn’t change the flavor of the meat. Happy cooking!

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