Leg of Lamb Recipe

While it’s no secret we love lamb, this leg of lamb recipe however could very well be one of our most popular at home! It’s very forgiving, you can marinade the lamb for as little or as long as you want. The oven does all the work for you, and you get a delicious, melt in your mouth, juicy and succulent leg of lamb to share at the end. 

A leg of lamb recipe is a classic roast designed to produce deeply flavorful, tender meat with a crisp, aromatic exterior and a juicy interior. When cooked properly, leg of lamb develops a golden crust while remaining rosy and moist inside.

This guide will show you:

• how to choose the best leg of lamb
• bone in vs boneless differences
• ideal roasting temperatures
• how long to cook leg of lamb
• how to prevent dryness
• how to carve it properly
• how to build balanced Mediterranean flavor

If you’ve ever had dry, tough, or overly “gamey” lamb, this guide will fix it permanently.

Grandma’s Leg of Lamb Recipe

My Turkish grandma used to roast a leg of lamb every weekend–whether there was something to celebrate or not. Still, everytime it felt very festive. There’s something about the smell of lamb roasting in the oven for hours and how everyone gathers around it once it’s cooked.

I share so very much about how I love lamb, and not just any lamb. We absolutely LOVE American Lamb and that’s in fact all we eat. It’s tasty, fresh, and of great quality. When you buy American lamb, you also support our local ranchers–which work so hard day in and day out and deserve our support!

Before we get into the leg of lamb recipe, I don’t want you to miss out on how versatile lamb is! Use it with your favorite dishes and you’ll LOVE them. Some of my dishes with a lamb twist are: Lamb Birria , lamb Gyro, Cheese fondue with lamb dippers , easy lamb stir fry,  Jalapeno Poppers, those Lamb Philly steak sliders and so much more!

What Is a Leg of Lamb?

A leg of lamb comes from the hind leg of the lamb and is one of the most prized roasting cuts. It is characterized for being:

• lean but flavorful
• large and ideal for gatherings
• versatile for seasoning styles

It can be prepared bone in, boneless or butterflied. A leg of lamb is traditionally served for holidays and celebrations in most of the Mediterranean. While Greeks are more known for this, you may have seen Greek lamb with Greek salad, it’s actually popular along all the Mediterranean. 

Bone In vs Boneless Leg of Lamb

• Bone-in leg of lamb: More flavor, better moisture retention and has that classic presentation. However it takes slightly longer cooking time, and may require carving skill when serving.
• Boneless (Rolled and Tied): Follow our favorite recipe, it’s absolutely divine! It’s easier to carve, has more uniform cooking, but has slightly less depth of flavor

Buying Guide: Choosing the Best Leg of Lamb

We always buy American Lamb. It’s the freshest and tastiest lamb you can find, plus it’s a great way to support your local ranchers. We have a reputable butcher which we use all the time. Ask before you buy, and look for those tips:

• Firm, deep pink to red meat
• Creamy white fat
• Minimal odor
• Even thickness
• Ask your butcher to trim a lot or little fat on the outside of the meat. This is completely optional, yet I highly recommend it.
• ALSO ask your butcher to cut off the bone enough that it would fit your roasting pan. I can’t tell you the pain of not finding the correct size pan to roast your leg of lamb!

Why You’ll Love Roast Leg of Lamb

• SUPER Tasty!
• It’s a wholesome cut with plenty of meat
• You can serve plenty of people. Perfect for Easter, Holidays and more!
• It has a wonderful blend of meat and fat so the flavor is incredible!
• The price is usually affordable compared to the amount of meat you get.
• It roasts so beautifully when covered with enough stock into a juicy tender meat.
• You can serve it alongside potatoes, rice, pasta, veggies, salads, breads and more! 
• Leftover lamb make the best sandwiches!
• It’s hands-off cooking, the oven will do the slow roast leg of lamb while you fix other sides.

Ingredients for Leg of Lamb Recipe

• Leg of Lamb : The lamb is the absolute star! So make sure you buy quality American Lamb for a tasty, sweet, and fresh product.
• Whole Garlic cloves, Cardamom and Peppercorns : These are inserted to the meat (only a few) to infuse the flavor. Kosher salt, black pepper is essential seasoning.
• Dry Spice Blend: This spice blend goes directly over the leg of lamb and is rubbed very well on all sides and angles of the meat along with salt and pepper.

• Wet Blend: Yogurt, pomegranate molasses, olive oil, Turkish sweet pepper paste (use ketchup if you can’t find that) and soy sauce (which I find better than bouillon powder).
• Whole red onions and fresh garlic
• Bay leaves, cinnamon sticks and more peppercorns. 
• Herbs: fresh rosemary sprigs, oregano, fresh thyme, dill are optional.
• Beef broth, lemon juice, or cups of water. Some use white wine or red wine.
• Extra Virgin olive oil. 

How to Roast Leg of Lamb

1. Buy an American Leg of Lamb that’s trimmed to your liking.

Bring to Room Temperature

1. Remove from fridge, 1–2 hours before roasting because cold meat cooks unevenly.

Prepare the cut of lamb

1. Use one of your sharp steak knives to make 4 slits on each side of the lamb leg.
   
   
2. Insert one garlic clove, one cardamom and a few peppercorns into each slit.
3. Make sure to press them well inside. Use Your hands and secure them in so that they don’t fall off when rubbing the lamb with the remaining marinade.

Season The cut of meat

1.  Combine the dry spice blend in a bowl. That includes: brown sugar, cinnamon, Turkish red pepper flakes, allspice, garlic powder and onion powder. Now use your hands to rub the spice mixture all over the lamb meat. Make sure to rub it on all sides and angles. 
2.  The salt and pepper can be added to the spice blend, but my grandma used to salt separately to make sure it’s well distributed.
3. Now you’re going to mix in the wet ingredients which include yogurt, pomegranate molasses, sweet pepper paste (or ketchup), soy sauce (or bouillon powder dissolved in water) and olive oil.
4. Now pour that wet marinade all over the leg of lamb and here’s a good time to use your hands! Massage the leg of lamb very well and all sides and over the thick outer layer of fat with the wet marinade. Cover the lamb with a piece of parchment and then foil. 

The meat can marinade for 2 hours and up to 2 days.

Roast at High Heat

1. Before roasting the leg of lamb, you’ll need to add more flavor like whole onions cut in half. Also add in heads of garlic cut in half, whole cinnamon sticks and bay leaves.
2. My grandma always added a good sprinkle of salt right before roasting her lamb, so that’s what we do 🙂
3. The stock is essential as it’s the water that will absorb into the slow roasting process. Beef stock, chicken or veggies work well here. And if for any reason you have lamb stock on hand, then that would be AWESOME! 
4. Cover the leg of lamb with a layer of parchment paper followed by a layer of foil.
5. Roast for 50-60 minutes at 450°F. This jump starts browning. 

Slow-Roasted Lamb: Oven Roasting

1. Roast the lamb for about 3-4 hours until the lamb is fork tender. USDA recommends lamb reach an internal temperature of 145F and rest for 3 minutes.  Since this is a slow roast, it’s fall apart tender, you won’t need a meat thermometer, but if you’d like to keep track you can use it.
2. This cut of meat is not intended for medium-rare. If you’d like that, try our Roast Boneless Leg of Lamb.
3. When done, serve with the extra juices at the bottom of the roasting pan. SO SO GOOD!
4. You can broil the top of the lamb if you’d like an extra char. Just swicth to the broiler and give it 3 minutes or so.

Resting Science

Rest 20–30 minutes before carving. Why? Because during cooking, juices move toward the center. Resting allows redistribution. If you skip resting, you’ll end up with dry meat.

How to Carve Leg of Lamb

1. Place roast on stable board.
2. Carve around bone first.
3. Cut into even slices.
4. Slicing against the grain ensures tenderness for the boneless one.

How to Serve Leg of Lamb

This recipe has been made for generations and for many many years in our family. However, to make it festive and perfect for the Holidays, I chose a few side dishes to serve it with that are not as classic.

• The lamb is classically served on a plate with all the juices from roasting.
• Alongside, we usually add chillies, tomatoes, lemon slices and an herb yogurt dill sauce (similar to the skyr sauce I made with those Lamb shanks.
• Some of our favorite sides for a Holiday Lamb meal like this would be: Spiced rice pilaf, Seasonal salad (with pears, walnuts and cranberries), and a simple cheese platter.
• Potatoes are one of my favorite ways to modernize leg of lamb. Roasted herb potatoes when combined with lamb are like comfort food heaven!
• Leftover meat from the leg of lamb recipe can be turned into a tasty sandwich for lunch or dinner on another day! 

Pro Tips For Leg of Lamb 

1. Start with American Lamb for a fresh, quality and delicious tasting meal! I can’t stress this enough-American Lamb is superior and I don’t want you to miss out on that 🙂
2. Beforehand make sure you know the size of your roasting pan and ask your butcher to cut off excess bone so that the lamb fits comfortably.
3. Scorch the fat, shallow crosshatch scoring improves seasoning penetration.
4. When inserting the garlic and spices into the meat, make sure you press them down really well so that they don’t fall or slip out.
5. My grandma always salted separately and salted twice. The dry spice doesn’t include salt and that way the salt is well distributed. Right before roasting, salting the lamb enforces the flavor.
6. It’s a good thing to get messy here and use your hands to massage the wet mixture really well into the leg of lamb. 
7. Marinating the meat can vary from 2 hours to 2 days. The more the better without a doubt.
8. Add more or less of the flavoring before roasting including onions, garlic, whole spices and bay leaves.
9. The amount of stock is essential to ensure a juicy meat, so don’t put less.
10. When covering the lamb, make sure there’s a layer of parchment paper first and then foil. 
11. Flip the roasting pan half way and check on the stock amount because every oven is different. 
12. Rest before serving, cover loosely with foil not too tight because that steams the crust.
13. The juices at the bottom of the roasting pan make the best sauce to serve with the lamb and keep it juicy.
    

Leg Of Lamb Recipe Variations

• Mediterranean Leg of Lamb: Add oregano, garlic, lemon, serve with yogurt sauce.
• Garlic Butter Version: Baste with melted garlic butter during roasting similar to a roast turkey.
• Slow Roasted Version: Cook at 325°F for ultra tender texture.
• Stuffed Boneless Leg: and also check this version filled with figs, pistachios, herbs, and feta.

What if my Lamb is Too Dry?

This is caused by overcooking. To fix, cook to medium rare and rest properly.

Why Does My Lamb Taste Gamey?

Strong Gamey Flavor is caused by not buying fresh quality lamb, or older lamb. To fix this you can add lemon zest and fresh herbs and trim excess fat.

My Lamb shows Uneven Cooking

This can be caused if you cooked your lamb cold, so the center remains colder. To fix this, always bring to room temperature before roasting.

Why is the Texture Too Tough?

If you sliced with grain, or forgot to let the lamb rest, you can end up with tough meat. To fix this, always rest the lamb, and carve/slice against the grain.

Storage & Food Safety

• Refrigerate leftovers for up to 4 days.
• Freeze sliced portions up to 3 months.
• Reheat gently at 300°F covered with foil.
• Minimum safe temperature (recommended by the USDA) is 145°F with a 3 minute rest.

Leftover Ideas

• sandwiches
• wraps
• salad bowls
• lamb pasta

How long should a leg of lamb take to cook?

The leg of lamb should cook for about 40 mins per pound. It’s ideal to start roasting at 420 degrees for the first hour and then drop the temperature to 400 for the remaining time. 

Should leg of lamb be cooked fast or slow?

Ideally, slow roasting is the best way to cook leg of lamb. Basically the lamb cooks itself, so while your meat is in the oven getting tender, juicy and tasty, you have all the time to prepare other items. It’s great to start at high temperature and then continue roasting on low.

Should you sear leg of lamb before roasting?

While you can totally do that, my grandma has never done so. And frankly when you look at the gorgeous crust on the outside of the leg of lamb recipe we made here. I don’t see any value in that extra messy step! Follow this recipe and you absolutely don’t need to sear. 

Do I need to cover lamb while roasting?

This depends on the recipe. My grandma always covered the leg of lamb recipe and guess what? We have the juiciest, most tender lamb with a superb crust without searing or broiling! So it’s a win win! 

How much lamb do I need for 8 adults?

A nice decent size leg of lamb is enough to feed 8 people. On average, a leg of lamb is between 7-9 pounds. If you’re a lamb lover like us, we usually make two legs of lamb to feed 10 people. But that’s also because we LOVE having leftovers ha! 🙂

Do you cook leg of lamb fat side up?

Yes, so fat bastes the meat naturally.

Can leg of lamb be cooked the day before?

Yes, reheat gently covered.

What is the difference between lamb and mutton?

Lamb comes from a sheep under 12 months old. Mutton comes from a fully mature sheep, typically over 2 years old.

• Lamb is tender, mild, slightly sweet and delicate in flavor
• Mutton is darker, firmer, much stronger in flavor and higher in fat

Mutton requires longer, slower cooking methods like braising. It is not typically roasted quickly like leg of lamb unless cooked very carefully.

What is baby lamb?

Baby lamb usually refers to milk-fed lamb that is under 3–5 months old. It is extremely tender, very mild, pale pink in color and much lower in fat.

It cooks faster than standard lamb and can dry out more easily if overcooked. When roasting a baby lamb leg, reduce cooking time and monitor temperature closely.

What is hogget?

Hogget is sheep between 1–2 years old. It sits between lamb and mutton in flavor. So expect more developed taste than lamb, less intense than mutton and a slightly firmer texture. Hogget can be roasted but benefits from slightly lower heat and careful monitoring.

Is lamb healthier than mutton?

Nutritionally similar, but:

• Mutton has slightly more fat
• Both are rich in protein
• Both contain iron and B12
• Lamb tends to be slightly lower in saturated fat
• Portion size matters most.

How do I know if I bought lamb or mutton?

• Meat Color: Lamb is light pink. Mutton is deep red
• Fat Color: Lamb is white. Mutton is yellowish

When in doubt, ask your butcher.

Is spring lamb different from regular lamb?

Yes. Spring lamb is typically:

• Slaughtered between March and October
• Typically younger
• More tender
• More delicate flavor
• Older lamb available year round may have slightly more pronounced flavor.

Family Lamb Recipes

1. Lamb Stew – Ali Nazik
2. Lamb Shoulder Chop Recipe
3. How to Cook Lamb With Moroccan Spice
4. Lamb Shanks with Skyr
5. Roast Lamb And Chickpeas
6. Lamb Sausage
7. Roast Lamb Shoulder Recipe
8. Grilled Lamb Skewers BBQ Party

4.84 from 12 votes

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Leg of Lamb Recipe

While it’s no secret we love lamb, this leg of lamb recipe however could very well be one of our most popular at home! It’s very forgiving, you can marinade the lamb for as little or as long as you want. The oven does all the work for you, and you get a delicious, melt in your mouth, juicy and succulent leg of lamb to share at the end.

Course entree, holiday, Main Course, Main Dish

Cuisine Mediterranean, Middle Eastern, Turkish

Keyword lamb, Lamb Recipe, Lamb recipes, Leg of Lamb, Leg of Lamb recipe, Roast Lamb

Prep Time 12 hours

Cook Time 3 hours

Servings 12

Calories 496 kcal

Author Mahy

Ingredients

Lamb

• 2 legs of American lamb
• 16 cloves of garlic
• 16 cardamom pods
• ⅓ cup whole peppercorns

Dry Spice blend

• 3 tablespoons of brown sugar
• 2 Tablespoons of Allspice powder
• 1 Tablespoon cinnamon
• 1 tablespoons of onion powder
• 1 tablespoons of garlic powder
• 3 tablespoons of Pepper flakes a blend of paprika and turkish spice pepper flakes
• ¼ cup salt divided -Use mediterranean sea salt
• 3 tablespoons of cracked black pepper divided

Wet Blend

• ½ cup yogurt
• ¼ cup ketchup if you can’t find turkish sweet pepper paste
• ½ cup olive oil
• ¼ cup pomegranate molasses
• 2 tablespoons soy sauce

To Roast

• 2 onions cut in half
• 2 heads of garlic cut in half
• 5 bay leaves
• 6 cinnamon sticks
• 6 cups stock beef, chicken, veggie or lamb

Instructions

1. Start by preparing the lamb.Make sure it fits your roasting pan. You will be marinding the lamb in the pan itself. Your butcher can cut off the bone in order for it to fit comfortably.
   
2. Line your roasting pan with foil and then parchment paper.
3. Use a sharp knife to cut 3-4 slits into the leg of lamb deep enough to fit a garlic clove and cardamom.
   
4. Press down one garlic clove and one cardamom pod along with a few whole peppercorns into each slit.
   
5. Press them well.
6. Next, season the lamb lightly with salt and pepper.
   
7. Mix the dry spice blend in a bowl and sprinkle the dry spices evenly over the lamb making sure to cover the sides and every possible part of the leg.
8. In a deeper bowl or cup, mix the wet blend together.
   
9. Pour the wet mix over the leg of lamb and use your hands to massage that well into the meat.
   
10. Cover the lamb with a sheet of parchment paper and then foil.
    
11. Marinade the lamb for 2 hours and up to 2 days.
12. Before roasting, preheat the oven to 450 degrees F.
13. Arrange the onions, garlic, whole spice and Bay leaves around the lamb.
    
14. Pour the hot stock.
15. Give the lamb a final seasoning with the remaining salt and pepper.
    

16. Cover and roast for 1 hour before dropping the temperature to 350 degreesF.

17. Roast the lamb for about 4-5 hours depending on the size/weight of the meat.
    
18. On average each leg of lamb is about 6-9 pounds and each pound needs about 45 minutes of roasting.*
19. Rotate the pan halfway and make sure to add more stock if needed.
20. When ready, allow the meat to rest and cool before serving it with the pan juices.
    
21. See serving suggestions and notes below.
22. ENJOY

Recipe Video

Recipe Notes

Pro Tips For Leg of Lamb 

1. Start with American Lamb for a fresh, quality and delicious tasting meal! I can’t stress this enough-American Lamb is superior and I don’t want you to miss out on that 🙂
2. Beforehand make sure you know the size of your roasting pan and ask your butcher to cut off excess bone so that the lamb fits comfortably.
3. Scorch the fat, shallow crosshatch scoring improves seasoning penetration.
4. When inserting the garlic and spices into the meat, make sure you press them down really well so that they don’t fall or slip out.
5. My grandma always salted separately and salted twice. The dry spice doesn’t include salt and that way the salt is well distributed. Right before roasting, salting the lamb enforces the flavor.
6. It’s a good thing to get messy here and use your hands to massage the wet mixture really well into the leg of lamb. 
7. Marinating the meat can vary from 2 hours to 2 days. The more the better without a doubt.
8. Add more or less of the flavoring before roasting including onions, garlic, whole spices and bay leaves.
9. The amount of stock is essential to ensure a juicy meat, so don’t put less.
10. When covering the lamb, make sure there’s a layer of parchment paper first and then foil. 
11. Flip the roasting pan half way and check on the stock amount because every oven is different. 
12. Rest before serving, cover loosely with foil not too tight because that steams the crust. 
13. The juices at the bottom of the roasting pan make the best sauce to serve with the lamb and keep it juicy.
    

Leg Of Lamb Recipe Variations

• Mediterranean Leg of Lamb: Add oregano, garlic, lemon, serve with yogurt sauce.
• Garlic Butter Version: Baste with melted garlic butter during roasting similar to a roast turkey.
• Slow Roasted Version: Cook at 325°F for ultra tender texture.
• Stuffed Boneless Leg: and also check this version filled with figs, pistachios, herbs, and feta.

What if my Lamb is Too Dry?

This is caused by overcooking. To fix, cook to medium rare and rest properly.

Why Does My Lamb Taste Gamey?

Strong Gamey Flavor is caused by not buying fresh quality lamb, or older lamb. To fix this you can add lemon zest and fresh herbs and trim excess fat.

My Lamb shows Uneven Cooking

This can be caused if you cooked your lamb cold, so the center remains colder. To fix this, always bring to room temperature before roasting.

Why is the Texture Too Tough?

If you sliced with grain, or forgot to let the lamb rest, you can end up with tough meat. To fix this, always rest the lamb, and carve/slice against the grain.

Storage & Food Safety

• Refrigerate leftovers for up to 4 days.
• Freeze sliced portions up to 3 months.
• Reheat gently at 300°F covered with foil.
• Minimum safe temperature (recommended by the USDA) is 145°F with a 3 minute rest.

Leftover Ideas

• sandwiches
• wraps
• salad bowls
• lamb pasta

How long should a leg of lamb take to cook?

The leg of lamb should cook for about 40 mins per pound. It’s ideal to start roasting at 420 degrees for the first hour and then drop the temperature to 400 for the remaining time. 

Should leg of lamb be cooked fast or slow?

Ideally, slow roasting is the best way to cook leg of lamb. Basically the lamb cooks itself, so while your meat is in the oven getting tender, juicy and tasty, you have all the time to prepare other items. It's great to start at high temperature and then continue roasting on low.

Should you sear leg of lamb before roasting?

While you can totally do that, my grandma has never done so. And frankly when you look at the gorgeous crust on the outside of the leg of lamb recipe we made here. I don’t see any value in that extra messy step! Follow this recipe and you absolutely don’t need to sear. 

Do I need to cover lamb while roasting?

This depends on the recipe. My grandma always covered the leg of lamb recipe and guess what? We have the juiciest, most tender lamb with a superb crust without searing or broiling! So it’s a win win! 

How much lamb do I need for 8 adults?

A nice decent size leg of lamb is enough to feed 8 people. On average, a leg of lamb is between 7-9 pounds. If you’re a lamb lover like us, we usually make two legs of lamb to feed 10 people. But that’s also because we LOVE having leftovers ha! 🙂

Do you cook leg of lamb fat side up?

Yes, so fat bastes the meat naturally.

Can leg of lamb be cooked the day before?

Yes, reheat gently covered.

What is the difference between lamb and mutton?

Lamb comes from a sheep under 12 months old. Mutton comes from a fully mature sheep, typically over 2 years old.

• Lamb is tender, mild, slightly sweet and delicate in flavor
• Mutton is darker, firmer, much stronger in flavor and higher in fat

Mutton requires longer, slower cooking methods like braising. It is not typically roasted quickly like leg of lamb unless cooked very carefully.

What is baby lamb?

Baby lamb usually refers to milk-fed lamb that is under 3–5 months old. It is extremely tender, very mild, pale pink in color and much lower in fat.

It cooks faster than standard lamb and can dry out more easily if overcooked. When roasting a baby lamb leg, reduce cooking time and monitor temperature closely.

What is hogget?

Hogget is sheep between 1–2 years old. It sits between lamb and mutton in flavor. So expect more developed taste than lamb, less intense than mutton and a slightly firmer texture. Hogget can be roasted but benefits from slightly lower heat and careful monitoring.

Is lamb healthier than mutton?

Nutritionally similar, but:

• Mutton has slightly more fat
• Both are rich in protein
• Both contain iron and B12
• Lamb tends to be slightly lower in saturated fat
• Portion size matters most.

How do I know if I bought lamb or mutton?

• Meat Color: Lamb is light pink. Mutton is deep red
• Fat Color: Lamb is white. Mutton is yellowish

When in doubt, ask your butcher.

Is spring lamb different from regular lamb?

Yes. Spring lamb is typically:

• Slaughtered between March and October
• Typically younger
• More tender
• More delicate flavor
• Older lamb available year round may have slightly more pronounced flavor.

Nutrition Facts

Leg of Lamb Recipe

Amount Per Serving

Calories 496 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 6g38%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 154mg51%

Sodium 3234mg141%

Potassium 1000mg29%

Carbohydrates 26g9%

Fiber 6g25%

Sugar 10g11%

Protein 52g104%

Vitamin A 945IU19%

Vitamin C 4mg5%

Calcium 136mg14%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

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