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How to Cook Bone in Leg of Lamb


Bone-in leg of lamb
Olive oil
Garlic cloves (optional)
Fresh herbs (rosemary, thyme, or oregano work well)
Salt and pepper


Preheat the Oven:

Preheat your oven to 170°C.

Season the Lamb:

Pat the lamb dry with paper towels to remove excess moisture. If desired, make small incisions in the meat and insert slivers of garlic cloves. Rub the lamb all over with olive oil, and then season generously with salt, pepper, and your choice of fresh herbs. You can also tie the lamb with kitchen twine to help it maintain its shape during cooking.


Place the seasoned leg of lamb on a roasting rack in a roasting pan. This elevates the meat, allowing air to circulate and ensuring even cooking. If you don't have a roasting rack, you can use a bed of vegetables (carrots, onions, and celery) as a base for the lamb.
Roast the lamb in the preheated oven. Here's a general guideline for cooking times:
Rare: 20-25 minutes per pound, with an internal temperature of about 52-54°C.
Medium-rare: 25-30 minutes per pound, with an internal temperature of about 57-60°C.
Medium: 30-35 minutes per pound, with an internal temperature of about 63-66°C.
Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the meat, away from the bone.
Remember that the lamb's temperature will rise a few degrees as it rests, so you can remove it from the oven just before it reaches your desired level of doneness.


Once the lamb reaches the desired internal temperature, remove it from the oven and tent it loosely with aluminium foil. Let it rest for about 15-20 minutes. Resting allows the juices to redistribute, resulting in a juicier and more tender roast.


Carve the bone-in leg of lamb against the grain into thin slices, following the natural contours of the bone.


Serve the lamb slices with your choice of side dishes, sauces, or gravies.
Enjoy your deliciously roasted bone-in leg of lamb as the centrepiece of a memorable meal!

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Pairing side dishes and accompaniments with bone-in leg of lamb can enhance the overall dining experience. Here are some classic and complementary pairings:

Mint Sauce or Jelly: A traditional choice, mint sauce or mint jelly provides a refreshing contrast to the rich flavour of lamb. The cool, slightly tangy flavour of mint complements the meat beautifully. Try Rosebud Preserves Mint Jelly

Roasted Vegetables: Roasted root vegetables like carrots, potatoes, parsnips, and sweet potatoes are a classic accompaniment to lamb. The caramelised flavours and textures of roasted vegetables create a satisfying contrast to the meat.

Gravy: A rich pan gravy made from the lamb drippings is a fantastic choice. You can enhance it with herbs, red wine, or a touch of balsamic vinegar for extra depth of flavour.

Couscous or Quinoa: These grains make for a light and fluffy side dish that pairs well with lamb. You can season them with herbs, lemon zest, or toasted nuts for added flavour.

Ratatouille: This Mediterranean vegetable stew featuring eggplant, courgette, tomatoes, and bell peppers brings a burst of colour and flavour to your plate.

Greek Tzatziki: Tzatziki, a yoghurt-based dip with cucumber and garlic, adds a refreshing and tangy element to lamb. It's a common accompaniment in Greek cuisine.

Herb-Infused Risotto: A creamy risotto flavoured with herbs like rosemary, thyme, or basil complements the richness of lamb and provides a delightful contrast in textures.

Tabbouleh: This Middle Eastern salad made with bulgur wheat, parsley, mint, tomatoes, and lemon juice is a light and refreshing side dish that pairs well with lamb.

Fresh Salad: A simple salad with mixed greens, cherry tomatoes, red onions, and a vinaigrette dressing can provide a light and refreshing contrast to the richness of the lamb.

Yogurt-Based Sauces: Aside from tzatziki, you can explore other yogurt-based sauces like raita or a yogurt and tahini blend with lemon and garlic for a Middle Eastern twist.

Fruit Chutney: Fruit chutneys, such as mango or apricot, can add a sweet and tangy element to your lamb dish. Try Rosebud Preserves Yorkshire Chutney

Ultimately, the pairings you choose will depend on your personal preferences and the flavours you enjoy. Feel free to mix and match these suggestions to create a well-rounded and memorable meal with your bone-in leg of lamb.

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Hot Tips

Searing: If you're roasting or grilling the lamb, start with a high-heat sear to develop a flavourful crust. Sear all sides of the meat before transitioning to lower heat for cooking.


Here are some excellent drink options to consider:

Red Wine: Red wine is a classic choice to accompany lamb because it complements the rich meat. Consider a full-bodied red wine like Cabernet Sauvignon, Merlot, Syrah/Shiraz, or Bordeaux. These wines have the structure and tannins to stand up to the lamb's bold flavours.

White Wine: If you prefer white wine, opt for a full-bodied white wine like Chardonnay or Viognier. These wines can provide a nice contrast to the lamb's richness and can work well, especially if the lamb is prepared with lighter flavours or a creamy sauce.

Rosé Wine: A dry and fruity rosé wine can be a versatile choice. It's a great option for those who enjoy a lighter wine with their lamb, especially in warmer weather.

Beer: Choose a beer with malt and caramel notes to complement the lamb. A brown ale, Belgian dubbel, or a rich porter can be excellent choices. Some craft breweries also produce lambic-style beers that pair nicely with lamb.

Cider: If you're not a fan of wine or beer, consider a good-quality cider. The apple flavours in cider can provide a refreshing contrast to the lamb's flavours.

Whiskey: For those who enjoy spirits, a glass of whiskey, particularly a Scotch whisky or bourbon, can be a delightful pairing. The smoky and complex flavours of whiskey can complement the lamb's richness.

Lambic Beer: Lambic beers, a style of Belgian beer, are made by spontaneous fermentation and can have fruity and tart flavours. They share a name with lamb but are not specifically designed to pair with it. Nevertheless, the contrast in flavours can work well.

Non-Alcoholic Options: If you prefer non-alcoholic beverages, consider sparkling water with a squeeze of lemon or lime, iced tea, or a fruit-infused water to cleanse your palate between bites of lamb.