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How to cook Leg Of Lamb


  1. Remember to remove your leg of lamb out of the packaging, pat dry and bring to room temperature.
  2. Pre heat your oven to 200°C temperature fan assisted or 215°C without a fan.
  3. Season the leg of lamb just prior to roasting.
  4. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
  5. Massage a little goose or duck fat or a light olive oil if the leg of lamb does not have a generous coating of fat then season with good quality fine sea salt.
  6. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half.
  7. Place the leg of lamb skin side up onto the trivet which should line the base of the tray.
  8. Place the leg of lamb in the centre of oven and roast for 20 minutes then reduce the temperature to 190 oc then continue roasting for 30 minutes per 500g reaching a core temperature of minimum 58°C.
  9. Alternatively add half a bottle of white wine and the same of water to the tray and pot roast after the initial 20 minute roast by covering with tin foil and cooking o 140°C for 5 to 6 hours nice and slow, ensure the meat comes away from the bone easily if using this method.
  10. Remove the leg of lamb from the oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
  11. For the gravy I make up 500 ml of essential cuisine lamb stock, then deglaze roasting tray with this stock stirring all the caramelized juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy.