how to cook the best roast leg of lamb?? what are your tips?

Answer 1

20 minutes a lb plus 20 minutes make incisions into the meat and put in FRESH rosemary sprigs season with salt and pepper cook @ 180 & enjoy

Answer 2

Herbs that go quite well with a gamey meat such as lamb include garlic and rosemary. Mince fresh garlic, rosemary, add in some salt and pepper and generously rub all over the leg. Roast at 325 - 350 degrees for 1 3/4 to 2 1/2 hours depending upon how you prefer your meat cooked. Rare would read 140 degrees on a meat thermometer, medium is 160, and well done 170-175 degrees. Honestly, you cannot go wrong with rosemary and garlic when it comes to lamb. Good luck.

Answer 3

Make slits in the leg of lamb and stuff garlic cloves into the slits.
Use at least 4 whole cloves in different areas of the leg.
Salt & Peper the entire leg of lamb. Dredge the entire leg of lamb in flour. Put the leg of lamb into a roasting pan (the kind with a rack on the bottom). Cook 20 min. per lb at 425 degrees.

Answer 4

Position the oven shelves so the meat is in the centre of the oven.
Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top. This allows the juices to run down and baste the joint naturally.
When roasting beef and lamb joints, the secret is to cook the joints in a moderate oven for slightly longer to ensure even cooking.
Remember to weigh beef and lamb joints before calculating your preferred cooking time.
Oven Roasting:Gas mark 4-5, 180-190°C, 350-375°F
Beef Cuts Cooking time
Joints:
Sirloin, Rib, Topside, Brisket, Silverside, Mini joints Rare: 20mins per 450g (1lb) +20 mins
Internal temp approx 60°C
Medium: 25mins per 450g (1lb) +25 mins
Internal temp approx 70°C
Well-done: 30mins per 450g (1lb)+30 mins
Internal temp approx 80°C

Burgers 15-20 minutes

Lamb Cuts Cooking time
Joints:
Leg, Shoulder, Breast, Shanks, Rack Medium: 25mins per 450g (1lb) +25 mins
Internal temp 70-75°C
Well-done: 30mins per 450g (1lb)+30 mins
Internal temp approx 75-80°C

Loin, Chump, Cutlets –2cm (¾”) thick 25-30 minutes

Burgers 15-20 minutes


Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the joint is moist and easy to carve.
To test the degree of cooking, use a meat thermometer. There are two varieties available. One you insert in the centre of the raw joint, or at the thickest point and cook until the desired internal temperature is reached. The other is inserted into the cooked joint after roasting. This gives an instant reading.
Beef: Rare - 60°C, Medium - 70°C, Well Done - 80°C
Lamb: Medium - 70-75°C, Well Done - 75-80°C

Answer 5

I push some slices of garlic into the meat by spering it with a knife and also add some sprigs of rosemary. Heat some oil in a roasting tin (about 180 degrees c) and sear the end of the meat in it. Place the joint in the tin, season with freshly ground black pepper and soem sea salt, cover and cook for half an hour before turning the heat down to 160. Continue cooking for another 1 to 1.5 hours (depending how large the joint is and how well done you like it) - lovely !

Answer 6

Moroccan Spice-Rubbed Leg of Lamb

Zest from 2 lemons, finely julienned
1/2 cup fresh lemon juice
1/4 cup honey
2 teaspoons coriander seeds, coarsely cracked
1 teaspoon ground
cardamom
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon sweet paprika
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
7 1/2 -pound boneless leg of lamb, rolled and tied
1 whole unpeeled head of garlic, halved horizontally
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

Preheat the oven to 375°. In a small saucepan of boiling water, blanch the lemon zest until softened and pale, about 10 minutes. Drain and transfer to a small bowl. Stir in the lemon juice and honey.
In a small skillet, combine the coriander, cardamom, cumin, cinnamon, paprika, turmeric, and cayenne. Toast the spices over high heat, stirring frequently, until fragrant, about 1 minute.
Light a charcoal grill or heat a grill pan. Rub the lamb all over with the cut sides of the garlic. Coat well with the toasted spices. Season with salt and pepper and brush with the oil. Grill the lamb over moderate heat until well browned all over, about 5 minutes per side.
Transfer the leg of lamb to a roasting pan and roast in the oven for 1 1/4 hours. Brush the lamb liberally with the honey-lemon sauce and roast for about 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the leg registers 140° for medium-rare meat.
Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes before carving. Pour the pan juices into a sauceboat and serve alongside the lamb.

Answer 7

Roast Leg of Lamb
1 leg of lamb (6 to 9 pounds), trimmed
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
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° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done 170°;). Let stand 10-15 minutes before slicing. Yield: 10-12 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=7449&r_d=y

Answer 8

Depends on the size but here is wat i do. Place a large piece of foil in a roasting tin, put lemon juice a pinch of the following dried herbs in thyme rosemary and oregano, place leg on top and pour more lemon juice and the above herbs finish with dried bay leaves. Seal tightly and cook on a low setting i use 150c for as long as it takes. The longer and slower you cokk lamb the nicer it tastes. The greeks normally would cook it all day

Answer 9

well I think with any meat you cook it should be done slowly. I always use olive oil ,garlic, rosemary, and paste it with some Dijon mustard, cook at first at 200C for half hr then reduce to 175C c after you have reduced the temp ,cook for another hour. 1/2 hr before it´s done give it a little fright by pouring some white wine all over . this keep´s hit from going dry,oops almost forgot the salt& a little pepper, have a nice meal

Answer 10

Not only should you rub the leg with olive oil, make small incisions throughout with which to stud it with smashed garlic cloves and rosemary and/or thyme, but you should grill it outdoors over charcoal, using a Smokey Joe. Use a charcoal chimney to light your coals, NOT lighter fluid. Watch carefully to make sure you don't burn the meat. You will probably have to have a squirt bottle of water handy, as this does like to flare up a lot. But it is worth the effort.