Perfect Leg Roasts
For best results, genuine New Zealand Spring Lamb should be thawed before cooking. But if cooking from the frozen state, allow 1/3 to 1/2 longer cooking time. Don't overcook.
Oven Roasting Chart - Preheat Oven to 325°F (160°C)
| Cut |
How Roasted |
Meat Therm. Temp. |
Min. per Lb. Thawed |
Min. per Lb. Frozen |
| Leg or Rack Bone In |
Rare
Medium
Well |
150°F (66°C)
160°F (70°C)
170°F (75°C) |
25-27
28-31
32-34 |
37-40
41-43
44-46 |
|
Rare
Medium
Well |
150°F (66°C)
160°F (70°C)
170°F (75°C) |
25-29
30-34
35-42 |
40-44
45-49
50-55 |
Carving Lamb Legs:
- Place roast flat side down on carving board with shank (narrow end) to your right. From left to right slice down to bone, then make horizontal cut along bone to free slices.
- Remove slices from roast.
- Slice butt (wide end) in toward bone.
- Lift roast and turn over.
- Replace roast on carving right.
- Carve balance of roast down to bone.
Simple Roast Leg of Lamb
Roast leg for 30 minutes per pound (500 g) at 325°F (160°C).
Glaze with mint jelly for the last half hour of cooking.
Yield: 6 servings
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