Straight from the pantry
What Can I Make with Leg of Lamb?
Leg of lamb is the classic roast for holidays and family gatherings. It slices beautifully and feeds a crowd.
Cooking with leg of lamb
Leg of lamb is a larger, leaner cut, often roasted whole, bone in or boneless. Garlic slivers, rosemary, lemon, and olive oil are common partners. Butterflied leg can also be grilled or roasted for quicker cooking.
Compared with lamb shoulder, leg is leaner and best cooked to a gentle doneness, then sliced. It is not a slow-braise cut like shoulder. Unlike chops, it makes a big meal in one piece, so it suits special dinners and leftovers.
Questions folks ask
How much leg of lamb do I need per person?
Bone-in roasts need more weight per person than boneless. Plan on a generous serving each, plus extra if you want leftovers.
Should I cover a leg of lamb while roasting?
You can roast it uncovered for browning. Tent with foil if it darkens too fast.
What can I do with leftover lamb?
Slice it for sandwiches, stir it into rice, or add it to soups and wraps.
Kitchen tips
- Let the roast sit out for a while before it goes in the oven.
- Poke small slits and tuck in garlic and herbs.
- Use a thermometer in the thickest part, away from the bone.
- Rest the roast at least 15 minutes before carving.
- Slice against the grain for tender pieces.