Small 2.5 # but then I will be the only one eating it.

The only plan right now is a puncture about every 3" with a small clove of garlic inserted ( one top and bottom of hole in the thick part)
Salt and pepper all over the surface

I would like a nice crusty browned surface if it has enough fat to do it.

Any suggestions beyond that?

Make sure you can keep it off the bottom of the pan.

I made a little rack out of coat hangers.


S and P......maybe make a little mint sauce for the occasion.

Not jelly, mint sauce.

Olive oil, a bit of mustard, a few garlic cloves, some fresh rosemary and thyme, squeeze a lemon or two, zest as well, kosher salt, black pepper,

Smash it all up into a paste and coat the leg roast. Refrigerate over night. Big ziplock works well.


Roast at 400 on a rack. Turn oven down if you get too much color before your desired temp is reached.

Right track evoo before the salt and peppa, throw er on a treager if ya got one

I'm with MadMooner. Dijon mustard preferred. I do it all in the cuisinart and slather it all over the leg. Makes a great crust, keeps meat moist. We call this one "crying leg of lamb" in our house...'cause it's so good, you gonna cry:)

I butterfly them do crosshatch cuts on 1 side rub with 10 clove garlic salt pepper olive oil paste. Jelly roll it seasoning side in and tie. Grill to med rare .

Bah! You lot are crazy!


Salt and pepper.

Lol. Nothing wrong with keeping it simple!


I have an Australian buddy that recoils in disgust if one conflates mint sauce with mint jelly when a leg o lamb is involved. I’m a jelly man myself.

JC- Folks raise a lot of meat lambs your way?

No, but everyone else in his family are, at least, part Kiwi !!



Love lamb, in all it's delicious forms !!

I've said this before, but I prefer hogget or mutton over young lamb.

https://www.handsourced.com.au/the-animals/whats-difference-lamb-hogget-mutton/

My favorite is to butterfly it, soak it in a bottle of red wine, some chopped carrots, onions, garlic and some fresh herbs with some olive oil over the top. I will try to get a 24 hour marinade.

Then bring to room temp and grill over hot fire. When seared, move to an oven and bake until med rare.

So simple.

I've eaten a lot of lamb in my years and this is still the best way, I think.

Depends on the cut. I've eaten lungs, liver, kidney's etc. As for leg of lamb, I prefer bone in as it add's for flavor.

I prefer it roasted like a prime rib. Season with garlic, rosemary, salt and pepper and olive oil or butter. Rub it,
place in refrigerator for 24 hours. Remove and let it come to room temperature for at least 1-2 hours before
roasting.

Roast it fat side up. If you don't have enough fat, talk to your butcher and see if you can get some.

Roast in a 500'+ oven for 30 minutes, then turn the oven off. DO NOT OPEN THE DOOR.

Leave in the oven for another 15 minutes per pound. If you have a digital thermometer with a wire lead,
roast to approximately 135' F internal temperature. Remove from oven and let the roast stand for 10-20
minutes before carving. Should be a nice medium rare pink on the inside.

Save the juices from the roatsing pan for an "au ju" sauce.

I like lamb or mutton ribs grilled over hardwood coals. The Navajo here use cedar. Taste's pretty good to me with a little bit of salt.

Yep, Lamb & rosemary are a perfect pairing.

& mint sauce !!

& duck fat roasted potatoes !!!

I hate lamb..I suggest u throw it out

Love leg of lamb. I have an old farberware rotisserie I use. Rub With olive oil then season with pepper, garlic salt and rosemary. Use a filler knife to make some deep slits for whole cloves of garlic

Preferably, my way !

The bumper sticker, "Eat Lamb, 10000 Coyotes Can't be Wrong.

My Kiwi wife has a jar of mint sauce that she made for mutton roast.....that crap will peel paint!

I like lamb, heck I like sheep, but folks can keep the mint sauces/jellies

Jim, my kids mix mint sauce into mint jelly, to cut the vinegariness !

I prefer sauce, but will use either. I actually like the above combo on cold lamb sammiches for lunch. If you got gravy, mix that in as well !

Garlic ,Greek seasoning. Liberal coating of lemon pepper. Rotisserie turn heat off at 140 or 145. Let the rotisserie keep spinning for 10 minutes to let it rest.

If it is tied open it up and spread it out.

Coat the meat by rubbing a little olive oil on it.

Shake salt pepper granulated garlic all over and grill.

We usually allow 1 1/2 hours took time over red oak coals.