When I first began this self-taught cooking journey there were so many ingredients and cuts of meat that really intimidated me, some still do as I’m still learning. What made the difference was that I was ready to face these fears head-on and work with them anyway. Yes it was tough at first, but not nearly as difficult as in my own head.
If you’re not sure what you’re doing with a Leg of Lamb, it can look very intimidating however there are only a few steps in the preparation and the oven does the majority of the work for you.
It really is worth learning how to roast the different cuts of meat properly as they will either give yourself plenty of leftovers, which will save you money and allow you to cook other dishes, or your family will enjoy a wonderful Sunday dinner from you (or Monday or any day!).
These are the full instructions and include how to make a real gravy with the leftover juices! My advice is to use a meat thermometer to tell when the lamb is cooked to your liking, it will also come in handy for future roasts no matter what cut of meat you’re using.
1.7kg x Leg of Lamb
6 x Garlic Cloves (peeled & halved)
2-3 x Rosemary Sprigs (leaves removed)
Salt & Freshly Ground Pepper
For The Gravy
Leftover Meat Juices (fat removed)
300ml x Vegetable Stock
1 tsp x Redcurrant Jelly
1. Preheat the Oven to 200C (fan & conventional) whilst preparing the lamb. Place the lamb in a large enough roasting tin and make deep slits in the fat with a sharp knife. Stuff the slits with the garlic and rosemary for added flavour, then season all over and add the oil to cover. Do this on both sides.
2. Place the lamb in the oven for 15 minutes until browned, then reduce the oven temperature to 160C for fan-assisted ovens (180C for conventional) and cook for 1 hour (medium), turning at halfway to baste with the juices. Note: Cooking times will vary depending on the weight of the lamb so adjust accordingly.
3. Once the timer is up, remove the roasting tin from the oven and check the lamb has reached the desired temperature. Use a meat thermometer to pierce into the thickest part of the leg (without touching the bone itself). For rare 50C, for medium 55C, for well-done 60C.
4. It is crucial that the meat is rested for at least 15 minutes. Remove it from the roasting tray and place on a suitable chopping board, then wrap it completely in foil. Whilst the meat is resting, make the gravy.
5. Tilt the roasting tray to one side so that all of the juices are easier to collect. Remove the very top layer of fat using a shallow spoon and then place the remaining juices in a small saucepan. Add the jelly and stock and bring to the boil. Once it is boiling, reduce it to a simmer. When the gravy has reached the correct consistency remove from the heat.