how 2 cook roast leg of lamb?

Answer 1

heat oven to 180% put leg of lamb in pan with oil/fat/dripping cook for about 2 hours remove let stand for 10 min then carve
serve with roast potatoes & roast pumpkin & peas mint sauce goes very nice on lamb

leg can be maranated if desired

Answer 2

This how i do it and its yummy> Place leg of lamb on foil in roast tin, pour all over it lemon juice then a large pinch of the following thyme rosemary and oregano all dried place several bay leaves over the top seal tightly and place in oven on a low heat for 3 or 4 hours the longer you cook it the easier it is to cut and it should just fall off the bone. Bare in mind the weight and ajust time accordingly i normally use 175c

Answer 3

Cut several garlic cloves in half. Stab the joint in several places with the point of your knife, and insert the garlic slivers. Rub the joint all over with a pinch of sea salt and also some rosemary.
Roast as usual, at the proper temperature, 20 min per pound plus 20. If by the end of the "20 min per pound" time it's very nearly done, you can close the oven and turn off the heat for the "plus 20" minutes, allowing the meat to finish cooking and also rest before carving.

Answer 4

roast leg of lamb is already cooked you need to cook it to roast it. place in roasting dish cover with foil gas mark 3 depending on size approx 2 hours then push knife through to see if theres any blood running from it if there isnt keep foil off to crisp it up and put back in oven for approx 1 hour

Answer 5

Cut small holes in the leg and insert Sliced Garlic & Rosemary. Then roast till just done , Lamb needs to be pink. rest for 20 mins, then serve.

Answer 6

if youve never cooked lamb before dont add anything to itso you can see what it turns out like then next time you can add herbs or juice or sauce or whatever you like put your leg of lamb in a covered roasteradd about 2inches of water but it on 180degrees, now ive never timed my meat i always check because not every joint is the same weight also the oven cools slightly each time you open the door but leave it for an hour or just over before the first check when it looks ready put a fork into it at what looks to be the thickest meaty bit if it feels a bit firm then its not ready if its soft twist the fork slightly and look for blood or red meat if the juices come out clear its ready you can then leave it in the oven for about ten minutes with the oven off it should melt in the mouth if youve done it right, though a lot of people prefer lamb to be pink inside, you dont get melt in the mouth with pink anyway i like adding garlic salt and mixed herbs to my lamb before cooking but as its your first plain would be best just so you know wat it turned out like

Answer 7

Roast Leg of Lamb

INGREDIENTS
6 pounds leg of lamb
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon vegetable oil

DIRECTIONS
Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture. Bake, uncovered, at 325 degrees F for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F;). Let stand 10-15 minutes before slicing.

OR

INGREDIENTS
1 (3 pound) leg of lamb
5 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 cup all-purpose flour

DIRECTIONS
Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350 degrees F. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 160 degrees F for medium or 170 degrees F for well-done. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.

Answer 8

Rub lamb with olive oil, coat with any herb you would like to use(rosemary, garlic, clove) is my favourite, salt and black pepper, wrap in tin foil (loosely) and place in pre heated oven at 180c for 20 Min's per pound plus an extra 20 mins, but if you want it to just fall off the bone (very tender and succulent) cook it at 175c for about 3 1/2 hours, come out like Greek kleftiko, yummy.

Answer 9

Gas mark 4/5, 180 Celcius/ 350F.
meduim - 25 mins per 450g/1lb + 25 mins internal temp 70-75C ish + 10mins resting time before carving.
Well done - 30mins per 450g/1lb + 30mins internal temp 75-80C + 10 mins resting before carving.
Before roasting sprinkle with salt and pepper, and then any other seasoning you wish, eg garlic, rosemary, mint.
Baste every now and then with lamb stock (fresh if you've got it, I use stock cube) to keep it moist.
Enjoy!

Answer 10

stab it all over with a knife, shove some rosemary sprigs in the cuts and roast as normal. Rosemary goes lovely with lamb, this is how I always do it.