Lamb is a flavourful meat that can be cooked to suit any taste. Lamb is high in saturated fat, but it provides 60.3 per cent of a person's daily protein. It is also a good source of zinc, vitamin B12 and phosphorus. A leg of lamb can be cooked a number of different ways, but one of the easiest is roasting it in the oven.
Preheat oven to 163 degrees Celsius.
Place leg of lamb in a large roasting pan.
Rub seasoning all over the outside of the leg. Rosemary, garlic, lemon, salt and pepper are common choices.
Place the leg of lamb in the oven and cook for 20-25 minutes per pound. Cook until the internal temperature reaches 62.8 degrees Celsius. Check the internal temperature by inserting a meat thermometer into the thickets part of the leg. It is now safe to eat, but you can continue cooking it to your preference.
Remove the lamb from the oven and let it sit for 10 minutes before carving.
Inexperienced cooks may want to start with a boneless leg of lamb as it is easier to carve than one with the bone in.
Tips and warnings
- Inexperienced cooks may want to start with a boneless leg of lamb as it is easier to carve than one with the bone in.