I love a good roast lamb (proof). Here’s my classic recipe for lamb leg, rubbed with garlic and rosemary, served with gravy, peas, carrots and crispy roast potatoes (duck fat or classic). I hope you love it as much as I do!
The only thing you need to know for perfect roast lamb leg
I have a lot to say about roasting any kind of meat. Especially Australia’s favourite roast – the great lamb leg. But there’s really only one thing you need to know to make perfect roast lamb leg, every single time:
GET A MEAT THERMOMETER!!
It’s the only way you can take the guesswork out of cooking lamb leg so it’s perfect blushing pink and ridiculously juicy inside. Because – and here’s something Aussies don’t like to talk about – lamb leg is actually very lean so if it’s not pink, it’s dry. Full stop, end of story!
My meat thermometer – For most of my adult life, I was using a $5 thermometer I got on Ebay which never failed me. A few years ago I finally decided it was time to invest in a real one so I got a Thermapen which is pretty well regarded as the best (my thoughts here). Even if you can’t invest in a Thermapen – it’s the 21st century, and even cheap tech isn’t so bad. Invest in a $5 meat thermometer. That’s a lot cheaper than a wasted, overcooked lamb leg!
OK, I do have a few more “how to make the perfect roast lamb leg” tips!
Garlic rosemary rub – classic lamb flavours.
Start on high to get the colour going then lower heat.
Roast on a bed of garlic (or onion).
Make the gravy using the pan drippings. Roast lamb gravy is better than every other cut of meat – beef, chicken, pork, none of them compare!
What you need for roast lamb leg
Starting with the hero ingredient – the lamb leg! Get the best you can afford – yes, meat is like wine, the more you pay, the better the quality. Quality of life of the animal also comes into play there.
All that red ink you see is perfectly safe to eat and actually, you only see it on better quality lamb. You don’t typically see it on supermarket lamb.
Cut bone – Some (most?) butchers and almost all supermarkets sell lamb leg with the shank (bone) cut. Either fully cut off or partially cut so it folds. This is simply for practical reasons – shelf storage and packing space. For grandness, I like the bone in tact. But it doesn’t matter ,it’s purely a visual decision!
Rub for roast lamb leg
Here’s what you need for the rub: rosemary, garlic, olive oil, salt and pepper. Use fresh rosemary – dried is not the same!
Roast lamb gravy
All you need for gravy is flour for thickening and beef stock/broth for the liquid. You shouldn’t need extra salt for the gravy. I find the salt on the lamb that ends up in the pan drippings plus the salt in the beef stock is enough. But taste and add more if you want!
Why beef rather than lamb stock? Well, there’s a reason lamb stock is not typically sold at grocery stores! It’s just very…lamby. 🙂 Beef has a cleaner flavour. It doesn’t make the gravy taste beefy at all because there is so much lamb flavour from the drippings.
Why not chicken stock? It works fine but the gravy colour is paler. I like my gravy for roast lamb leg to be a really deep brown colour!
How to make roast lamb leg
Rub with rosemary and garlic, roast in a hot oven to get the colour going then continue at a lower temperature for 1 hour or until the internal temperature is 53°C/127°F (for blushing pink perfection). Rest for 20 minutes before carving. It will still be very warm even after 1 hour – enough time to make duck fat potatoes!
The lamb leg pictured is a 2.75 kg lamb leg which is about the average size you get from good butchers. Supermarket lamb legs tend to be a little larger from slightly older animals which makes the meat a little less tender and a little stronger “lamby” flavour. Albeit, as you’d expect, cheaper than from butchers.
Make rub – Mix oil, garlic and rosemary in a bowl.
Rub then sprinkle – Slather the rub all over the lamb, then sprinkle the salt and pepper all over. It’s better to do it this way for more even dispersion of salt – if you put it in the oil, it doesn’t spread quite as evenly because it pools in the bottom of the bowl.
I do this rubbing step in the roasting pan – why dirty a cutting board??
Garlic bed – Place cut garlic and rosemary under the lamb.
Hot oven 20 minutes – Roast for 20 minutes in a hot 240°C/475°F (220°C fan) oven. This will get the colour going on the lamb. It’s tempting to go longer to get even more colour on it but I find if you go beyond 20 minutes you end up with too much overcooked meat “ring” on the outer edges of the lamb.
1 hour lower oven – Reduce heat to 200°C / 400°F (180°C fan) and roast for a further 1 hour or until the internal temperature of the lamb is 53°C/127°F for blushing pink perfection.
Check the internal temperature at the 45 minute mark. Never rely on a recipe cook time for roast meat, use your thermometer! So many variables can affect the exact roasting time, from oven strength to pan heat distribution, the shape of the lamb leg and how cold the meat is right in the middle.
See below for more information on lamb doneness and different size lambs.
Rest 20 minutes – Rest the lamb for 20 minutes before carving. During this resting stage, the lamb finishes cooking and the internal temperature will rise to 62°C/144°F which is perfect medium rare for lamb.
Also during resting, the lamb juices get re-absorbed by the meat fibres so when you cut into the meat, the juices remain in the meat and eventually end up in your mouth. If you do not rest the meat then the meat juices leak out everywhere when you start carving the lamb.
Internal temperature of roast lamb leg
No credible restaurant would ever serve lamb leg at anything over than medium rare! But I do know some people like their lamb done a little more, so here are the internal temperatures for lamb leg at different levels of doneness.
Take the lamb out when it hits the “temperature out of oven”. After resting for 20 minutes it will rise to your target level of doneness.
TIP: Take the lamb out early!!!
This is one of the most common mistakes people make when roasting lamb. If you want medium rare lamb and you take the lamb leg out of the oven when it hits 62°C/144°F (which is the medium rare target temperature), it will rise to 73°C/163°F once rested which is well done – no hint of pink at all! This occurs because the lamb continues to cook after you take it out of the oven due to residual heat. It’s called carry-over cooking.
So if you want medium rare, perfectly pink lamb leg, you need to take it out of the oven once the internal temperature reaches 53°C/127°F. At this temperature, the lamb is rare.
But when you rest the lamb for 20 minutes, it will continue to cook and the internal temperature will rise by 9°C/17°F to 62°C/144°F. This temperature is medium rare, the optimum doneness for lamb leg so it’s beautifully juicy. Any more and the lamb meat is drier than ideal, because lamb leg is a lean meat.
How to make gravy for roast lamb leg
Gravy for lamb leg is made using the pan drippings after roasting the lamb. “Drippings” simply refers to the fat and meat juices left in the roasting pan after roasting the meat and it’s our express, free path to a killer gravy.
Heat drippings & cook flour – Once you take the lamb out of the roasting pan, put it straight on the stove to heat the fat. Add flour and stir it for 1 minute to cook it off – it will kind of be like a paste.
Pour in the beef stock, stirring as you go to help dissolve the flour.
Smush the garlic with a potato masher or even a smooth to help release the beautiful caramelised garlic flesh into the gravy.
Strain – Then just simmer for a few minutes until the gravy thickens to your taste then strain into a bowl, pressing the gravy liquid out of the garlic heads. Then pour into a jug to serve!
And that, my friends, is everything you need to know to be the king (or queen) of roast lamb leg from this day forth. The precision by which you roast your lamb to blushing pink perfection will be admired. Your gravy will be whispered about in your circles – the flavour!!! It’s incredible!
Just smile sedately, sit back and bask in the praise. There is no need to reveal your recipe source. 😎
The lamb leg in this post is pictured with duck fat potatoes (the best crispy potatoes in the world!) with peas and steamed carrots tossed with a little butter and parsley. If you don’t have duck fat, make my classic crunchy roast potatoes instead. They are still way crunchier than your usual way of making them.
Go forth and enjoy your new lamb-alicious world! If you’ve got your own lamb leg secrets, sharing in the comments below – readers love hearing what you have to say. – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Roast Lamb Leg with Gravy
Ingredients
- 2.75 – 3 kg / 5.5 – 6 lb lamb leg , bone-in (Note 1)
- 1 1/2 tsp cooking salt
- 1/2 tsp black pepper
Rub
- 1 1/2 tbsp fresh rosemary leaves , finely chopped
- 3 garlic cloves , finely minced
- 2 tbsp olive oil
Base
- 2 whole heads of garlic , halved horizontally (Note 2)
- Few sprigs rosemary (optional)
Gravy
- 4 tbsp flour , plain/all purpose
- 2 1/2 cups beef broth / stock , low sodium (Note 3)
Instructions
- Take lamb out of fridge at least 1 hour before roasting. (Note 4)
- Preheat oven to 240°C/475°F (220°C fan) with oven shelf in the middle.
- Rub – Mix rosemary, garlic and olive oil.
- Prepare lamb – Place lamb leg in a roasting pan. Coat with the rub using your hands, the sprinkle with the salt and pepper. Place garlic and rosemary sprigs underneath the lamb, garlic cut face up.
- Roast lamb leg for 20 minutes. Turn the oven down to 200°C/400°F (180°C fan) and roast for a further 1 hour or until the internal temperature reaches 53°C/127°F for medium rare (Note 5 other doneness). Check first at 45 minutes – everyone's oven is different!
- Rest – Remove lamb from oven. Transfer lamb to plate, loosely cover with foil and rest for 20 minutes to 1 hour (it will still be warm enough for serving!). The internal temperature will rise to 62°C/144°F (medium rare). Make gravy while lamb is resting – below.
- Serve lamb with gravy, duck fat or classic crunchy roast potatoes, peas and steamed carrots tossed with butter and parsley.
Gravy for roast lamb leg
- Drippings in pan – Discard rosemary sprigs. You should have around 4 – 5 tbsp of fat (drippings). If less, add butter. If much more, discard a bit.
- Add flour – Place roasting pan on stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
- Stock – Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.
- Garlic squidging – Use a potato masher (if you're really keen like me) to mush the garlic to squeeze out the flavour (also helps flour caught in garlic to dissolve).
- Taste – Check salt and pepper (I don't add more).
- Thicken – Simmer for a couple of minutes, stirring, until it starts to thicken. Take it off the stove BEFORE the gravy is the thickness you want because it will keep thickening.
- Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy jug and serve with lamb!
Recipe Notes:
1. Lamb leg – Recipe is based on a whole lamb leg. See roasting time table above for different lamb sizes. Sometimes the bone sticking out is removed, sometimes it is partially cut so it folds inwards. It doesn’t matter either way, but just ensure the bone inside the meat is not removed. (If it is, you have a butterflied lamb leg – use this recipe instead).
Boneless lamb – I love making Greek butterflied lamb leg. If yours is rolled and tied, you could make this recipe but the meat is not quite as juicy because it’s been cut to remove the bone so there’s more escape roots for meat juices! If you can, unroll the lamb to do the rub then roll it back up and tie again (excellent flavour infusion!). Also, cook time likely a bit shorter. I’d do the 20 minute high temp blast, lower oven then check at 40 minute mark.
2. Garlic base – Elevates the lamb slightly so it cooks more evenly and allows the fat to drip over the garlic so the flavour infuses into the drippings that then forms the base of the gravy. Place garlic cut side up so the flavour infuses into the flesh of the lamb.
It is not garlicky at all because when garlic roasts, it becomes sweet and caramelised. It is my big secret for making a killer gravy for roast lamb! You can use 1 onion, quarters (skin on) instead of or in addition to garlic.
3. Gravy for lamb is best made with beef stock/broth because it has a deeper flavour and makes the gravy a beautiful dark brown colour. Store bought is fine, though homemade makes it ultra restaurant-worthy! If you cannot consume beef for religious or health reasons, then chicken broth can be substituted.
4. De-chilling lamb will make it cook more evenly. Cold lamb leg = overcooked on the outside by the time the inside is cooked.
5. Internal temperature of cooked lamb leg:
I highly recommend getting a meat thermometer for accuracy – only guaranteed way to get juicy lamb every time!
6. Holding – The lamb leg will stay warm for up to 1 hour, enough time to make duck fat or classic crunchy roast potatoes! The inside of the lamb is still warm even after 3 hours.
7. Servings: A 2.5 kg/5 lb lamb serves 6 very generously and 8 comfortably. After taking into account the bone (500g/1lb) and meat juices lost during roasting, you should end up with around 1.7kg meat after cooking which is around 280g for 6 people (generous!) or 200g for 8 people. If you slice lamb thinly it will go further!
8. Nutrition per serving, assuming 8 servings and that all the gravy is consumed.Nutrition Information:
Originally published October 2016. I have been very neglectful not updating one of my favourite recipes with sparkling new photos and a recipe video!
I told you – I LOVE roast lamb! See?
Life of Dozer
Original photo from when I first published this recipe in 2016 still holds true, so no need to update:
DOZER. Don’t breathe your stinky dog breath over my friends while they eat!
Hi Nagi. I’m cooking this lamb tonight for my family. What salad did you serve with this?
Hugs for Dozer!!
Hi Jan! I’m so thrilled to hear you’re making lamb! ❤️ I served it at the lunch with this Brussels Sprouts salad https://discountspot.info/brussel-sprout-salad/%3C/a%3E and this cabbage salad https://discountspot.info/pea-cabbage-parmesan-mint-salad/%3C/a%3E and also with a Dill Iceberg lettuce salad which I haven’t posted yet, but if you want it, let me know and I will put it somewhere!
Can you give me the iceberg/dill lettuce recipe
Nagi, is that nutrition table right?
I have never heard of a leg of lamb with 35% fat.
Certainly not after cooking.
Thanks gerald
Thanks for picking that up Gerald, I will look into it! The nutrition does assume all the gravy is consumed – so not a single bit of fat is discarded. 🙂
Great roast, but pleeeeeeeas do NOT carve down the bone.
Lamb must always be carve TO the bone.
Thanks for the tip Gerald!! First to admit my carving skills need work! 🙂 N x
Nagi, I see many people have said ‘what a lovely gathering you hosted’ and ‘how lucky your friends are’!!! I’m here to say we are very lucky and we were drooling over the meal as much as Dozer was! YUM! Thanks again. It was worth coming from Newcastle for…of course.
I may not get around to cooking this recipe because I have you to do it for me (jokes! I’m just too busy doing all your magic one-pot meals, plus your unique delic salads as I bought a mandoline like you suggested to me ages ago – so so good!)
Love ya xx
AMO!!! Thanks so much for coming, especially cause you had such a looooong drive home, you are the BEST! And no, don’t make it, I will make it for you anytime you want. 🙂 And you will not be lifting a finger this weekend either, you know that right? SEE YOU SOON!!! N xx
Yum yum yum!
I made your roast with gravy, and your crunchy potatoes with your magic broccoli and caramelised beetroot……… and everyone has your spiced Apple Cake in their lunches!
It all was so delish!!!!
I find that your website has become my go to for cooking
Thanks so much xx
(The potatoes were so super crunchy with soft pillow softness in the centre… pure perfection)
OOOOHHH!!!! I am SO HAPPY to hear that you made my lamb, THANK YOU SO MUCH FOR LETTING ME KNOW! I worked hard on this post and my friends were so wonderful agreeing to be part of it, this recipe means a lot to me! N x
Thanks so much Nagi! I will try the Brussel sprouts recipe. I love your website and look forward to your recipes each week and I know what ever you post will taste amazing!! My 28 year old son also loves your site and cooks lots of your recipes!!
Enjoy your weekend.
Jan X
HELP! Nagi I just noticed that we have the same el cheapo thermometer. Can you tell me the battery size/number please? I stupidly threw the battery away before noting same. If you don’t have the time ask Dozer to do it for me pls.
BA HA HA!!! That’s so funny, did you get yours from Ebay too? 🙂 Sent Dozer off to check, he says it is one of those little round disc batteries and it has LR44 “Button Cell” written on it. Hope that helps!
That’s great, thank you Dozer and Nagi. I can start using that one again. Yes I got it from eBay! The battery will probably cost more than the damn thermometer…ha ha
May I Ask where the Onion came in as in point 7 of gravy making you mention mushing the onion?
Gah, good pick up Dodger, thanks! Sometimes I put onion under the lamb, I was tossing up whether to include it or not and ended up not. thanks for picking that up Dodger, now fixed! PS I do say in the notes you can use onion instead of or as well as garlic 🙂
I haven’t tried it but i think i’ll try tomorrow for my dinner
I really really hope you do Mai!!! Roast lamb….it’s just so incredible! I wish I could have it every night!! N x
I saw that you are making this on your IG story. So beautiful <3 Thanks for sharing
Thanks for reading Soe!!! I had so much fun working on this post, it’s a special one 🙂 I was pretty nervous about taking photos and filming inside my home!!!
I’ve never tried Roast Lamb before (my usual go-to is roast chicken), but this looks SO GOOD!!! I will definitely try this soon! (Plus, I can’t believe I don’t have a meat thermometer at home LOL. Buying one soon!)
Ooh Kim! I’m excited FOR you for your first roast lamb leg, I hope you LOVE IT!!! (The gravy, the gravy, the gravy…..I just want to drown everything in the gravy!!)
Wow Nagi! what a lovely post i have been having problem of the internal temperatures thank you so much for the infor
I going to try again this week end. Thanx once more Nagi!!!
Oooh Ntombi! So excited that you are trying lamb this weekend, I can’t WAIT to hear what you think!! N xx
Oh what a lovely post! The lamb (and potatoes in particular) look divine! And what wonderful photos of your friends – looks like a really great get together 🙂
xox Sarah
Thank you so much Sarah!!! Ugh….those potatoes…..soooo good. A must with lamb!!!
Nagi, yumiiii, yumii! Makes me hungry, wish was there. Beautiful people, Happy times, sweet memories!! Love , Realy love Dozer with kids, trust me I Would join them. Now Ive been serious, am Not allowed to traveling due to blood CLOTS however I Would love YOU visit me when YOU Are in Melbourne. Promis youll have the best time and good Food…… Ok, regards Vera!
Thank you for reading Vera!! I am sorry to hear about your clots. 🙁 How’s the weather down there in Melbourne??
You are clover. it looks delicious and perfect. Who couldn’t love it?
Thank you Tania! How are you?? I need to pop over and catch up with what you’ve been up to!
I know what Dozer is doing. He has dibs on that bone and I doubt anyone else will get a hand on it. Great post — but they always are 🙂 We love our lamb whether we grill it or bake it. Such a wonderful taste! And garlic, lamb, rosemary are a ménage à trois. The perfect threesome. xoxo
OMG I didn’t even think of that! BA HA HA! He probably WAS eyeing that bone off 🙂 But no cooked bones for Dozer! Bad for him! Hope you have a wonderful weekend Marisa, and thank you for reading this special post! N xx
I left the wrong email so, I will do it over again here…
I would like to say that I am just one of a host of your fans who are very happy that you overcame your internet shyness.. and… Yes, you and Dozer share a resemblance of joy to be in your kitchen.. That’s a wonderful thing… :O)
As to the recipe and gathering…
This meal looks to be wonderfully delicious… I am saving, not only the recipe but the entire page, video and all for future enjoyment…
I would like to say that I am just one of a host of your fans who are very happy that you overcame your internet shyness.. and… Yes, you and Dozer share a resemblance of joy to be in your kitchen.. That’s a wonderful thing… :O)
As to the recipe and gathering…
This meal looks to be wonderfully delicious… I am saving, not only the recipe but the entire page, video and all for future enjoyment…
Thank you so much for your lovely message Ross! I’m so glad you enjoyed it. 🙂 This is probably the hardest I have ever worked on a post and it was totally worth it. I do almost feel like it’s an album of memories!! Hope you have a wonderulf weekend! N x
Your lamb roast appeared in my inbox this morning and I just had to come over here and comment, it looks truly magnificent! Lamb is hands down my favorite meat of all time, but I’m a tad biased as I grew up surrounded by sheep. There are very few sheep in Mississippi so needless to say lamb is not nearly as popular here as it is in the UK, all the more for me though! 🙂
You are TOTALLY biased!!!! I really don’t remember seeing much lamb in the states and I can imagine you miss it 🙂 You grew up with the real deal lamb!!! N x
Hi Nagi,
Your Sunday Roast Leg of Lamb recipe is almost exactly as my Mom’s was. I love your photos of the luncheon.
You brought back happy memories of the Roast Lamb dinners with my family. Thank you.
Your lovely smile tells it all.
Thank you so much for your lovely message Rose! Hearing that – that’s exactly what I hoped to do. 🙂 And it makes me smile like a fool knowing that my lamb recipe is almost exactly like your Mom’s! N xx
Good one Nagi loved your post. Tucker looked fantastic and everyone looked to be enjoying themselves.
It is 2.25am and I am sitting here waiting for the email to say I have won the Chasseur, have you sent it to the correct email address?
Don’t make me feel BAD Ann!!! I wish I could have given everyone a Chasseur – sob sob! The lunch was fantastic – of course, I always look back and list all the things I forgot and didn’t do well enough, but what’s important is that it was so much fun! When are you coming over for lunch?? N x
I would love to join you and of course Dozer for lunch but I do think 2500kms is a couple of steps too far.
I get around, you know that. 🙂 And you might swing by in this direction one of these days….you just never know!!!