Perfect Boneless Leg of Lamb Roast Recipe

Sliced Boneless Leg of Lamb

Perfect Boneless Leg of Lamb Roast Recipe and Cooking Instructions:

What Size Boneless Leg of Lamb Roast to Buy
羔羊骨腿Roast Cooking Chart
Lamb Roast Internal Cooking Temperatures

Cooking Time Per Pound
羔羊骨腿Roast Recipe
Au Jus Recipe

Lamb is one of my favorite meats. I am particularly fond of boneless leg of lamb roast because it is so easy to cook and serve. To many families, lamb is traditional to serve for Easter Dinner, but it makes a great meal for any occasion. When cooked to medium rare, it is flavorful and mild so that anyone who enjoys roast beef will also enjoy this perfect leg of lamb roast.

What is Lamb Meat:Lamb is meat from sheep less than one (1) year old. If fresh local lamb is available, you will find no better. In the United States, fresh lamb is in season from March through October. If the phrase “Spring Lamb” is on a meat label, it means the lamb was produced between March and October, but lamb is available all the time. Frozen lamb is available year-round.

How to Select Lamb Meat:寻找一个骨羊腿烤好的马rbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm. In color, the meat on your boneless leg of lamb should be pink and the fat should be firm, white, and not too thick. Dark meat indicates an older animal. The USDA quality grades are reliable guides. Take lamb home immediately and refrigerate it at 40 degrees F. and use within 3 to 5 days, or freeze. It is safe to freeze lamb in its original packaging or repackage it. For best quality, use your boneless leg of lamb roast within 6 to 9 months.



Boneless leg of lamb (with the bones removed) is perfect for oven roasting and is also very easy to carve. The term “boneless” means the leg bone has been removed from the lamb roast. A boned, rolled, and tied or netted leg is easy to roast. You can easily find this type of lamb at most large grocery stores or super markets.

For a generous serving of lamb roast, figure on 1/2 pound of lamb per serving. That means if you plan to serve:

six (6) people – 3 pound lamb roast

eight (8) people – 4 pound lamb roast

ten (10) people – 5 pound lamb roast

twelve (12) people – 6 pound lamb roast

for more than (12) people – purchase two (2) boneless lamb roasts


羊羔烤烹饪图表 - 如何烹饪羊肉:

The chart below is only a guide. You must rely on an accurate肉温度计and start taking temperatures half an hour before the end of the estimated roast time. Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process.

什么构成稀有和中稀熟的肉?为了满足政府家庭经济学家,牛肉委员会表示罕见的牛肉意味着一个internal temperatureof 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digitalmeat thermometer

Thermapen Cooking Thermometer - Meat Thermometer 这是我喜欢和在烹饪中使用的烹饪和肉温度计的类型。我得到了许多读者,询问我喜欢什么烹饪/肉温度计,并在我的烹饪和烘烤中使用。我,个人,使用Thermapen Thermometershown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined:Thermapen Thermometer

Lamb Roast Internal Cooking Temperatures: 125 degrees F – center is bright red, pinkish toward the exterior portion

Medium 135 degrees F – center is very pink, slightly brown toward the exterior portion

中等的:140 to 145 degrees F – center is light pink, outer portion is brown

Medium Well:150 to 155 degrees F – not pink

Well Done:160°F及以上 - 肉在整个均匀的棕色

Approximate Cooking Time Per Pound – Listed By Total Roast Weight

(在预热的450度烤箱中设置15分钟,然后将焙烤温度调整为325度F以剩余烹饪时间) -Remember to start checking internal temperature 1/2 before cooking time ends!

Cooking Multiple Lambs:If cooking more than one lamb roast in the same roasting pan, treat each lamb roast as individual roasts when determining cooking times. Use your cooking thermometer to check the internal temperature of EACH ROAST to determine the final internal temperature required to achieve the doneness you desire.

Weight 罕见(120-125度) Medium-Rare (130-135 degrees F) 媒介(140-145°F) Well Done (160-165 degrees F)
1磅 15 minutes 20.minutes 25分钟 3.0.minutes
2Lbs 3.0.minutes 40分钟 50分钟 60 minutes
3.Lbs 45 minutes 60 minutes 1小时15分钟 1小时30分钟
4 Lbs 60 minutes 1Hour and 20 minutes 1Hour and 40 minutes 2Hours
5 Lbs 1小时15分钟 1Hour and 40 minutes 2Hours and 5 minutes 2Hours and 30 minutes
6 Lbs 1小时30分钟 2Hours 2Hours and 30 minutes 3小时

Prep Time
15 分钟
1 hr
Total Time
1 hr 15 分钟
Course: Main Course
Cuisine: 法语
Keyword: 羊肉烤配方的完美无骨腿
  • Leg of Lamb Roast,at room temperature (very important)
    • If you really feel lazy, purchase some prepared pesto and rub over the surface of the lamb. You can also be creative and add additional herbs to your liking (such as mint, thyme, and/or oregano).
    • 3.clovesgarlic,minced (use more or fewer according to taste)
    • 2teaspoons freshrosemary叶子,茎被除去,粗切碎或1茶匙干迷迭香叶*
    • 1/4teaspoonsblack pepper,coarsely ground
    • 1/2cupolive oil,extra-virgin
    • 2tablespoonslemon juice,新挤压
    Au Juice:
    • Lamb juicesfrom cooked leg of lamb roast
    • 红酒(您选择的)
    • 1到2tablespoons牛油
    • 和胡椒味道
    Leg of Lamb Roast Instructions:
    1. In a small bowl, combine garlic, rosemary, and pepper. Add olive oil and lemon juice. Mix until all ingredients are combined.

    2. 记住 - 不要删除羊羔烤周围的网

    3. Rub the Herb Seasoning Rub mixture all over the outside of the lamb.

    4. Room Temperature:To cook evenly, the lamb roast must not be cold - let it stand at room temperature, loosely covered, for approximately 1 hour or even more. This time can vary depending on how big or small your lamb roast is.I can not give you an exact time on this. If you do not let the roast come to room temperature, it will take longer to cook your roast. Your roast will not cook evenly, and you will end up with well-done slices on the end and raw meat in the center. Use your best judgment!

    5. 以前冷冻:If your boneless leg of lamb is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature.Depending on the size of your roast, the time to come to room temperature may vary. I can not give you an exact time on this. Use your best judgment!

    6. Perfect Boneless Leg of Lamb Preheat oven to 450 degrees F.

    7. Pat the room-temperature boneless leg of lamb roast dry with paper towels or napkins. Using your hands, rub the outside of the lamb roast with olive oil or with the Herb Seasoning Rub (see above Herb Seasoning Rub).

    8. Do NOT salt the outside of your lamb roast, as salt draws out moisture from the meat while cooking. You can use other seasonings or the Herb Seasoning, if desired, but I find it is not necessary. I know that some people do salt their meats before cooking, but trust me and do not salt - the result will be a juicy and delicious lamb roast to serve your family and guests!

    9. Place the lamb roast on a roasting rack in a heavy stainless-steel pan or other metal roasting pan.NOTE: Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice.)

    10. Sear the lamb roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time.不要覆盖烤肉。

    11. NOTE: If you ignore every other bit of advice I have given, please pay attention to this - For a perfectly cooked leg of lamb roast, invest in a goodmeat thermometer。Internal temperature, not time, is the best test for doneness and you don't want to blow this meal!

    12. Insert meat thermometer so tip is in thickest part of lamb (not resting in fat). Cook until the lamb roast reaches an internal temperature of 120 degrees F. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes.Remember, the lamb roast will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. If allowed to rest as long as an hour, the temperature will rise even higher. So, pay attention to how long you let the cooked lamb roast sit.

    13. About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature.

    14. Perfect Boneless Leg of Lamb 将煮熟的羊肉烤在一个大肉切割板上,一端井井握住果汁。

    15. Using your scissors, cut off the netting to remove and discard it. Using a sharp knife, slice the meat across the grain into whatever thickness you prefer. Sharpen your Carving Knife, if necessary using either a sharpening rod or stone.

    16. Sharpening Knife Steel Sharpening Rod:To use a Steel Sharpening Rod or Steel, pull the edge down and across the rod, holding the carving knife at the same angle. Do this anywhere from 5 to 10 times.

    17. 磨刀石(麦酮):要使用锐化的石头(Whitstones),请将雕刻刀保持在10到15度角度到石头。在光滑,稳定的笔触中来回推动。

    Au Juice Instructions:
    1. Au Jus is aFrench term meaning "with juice." The term is used to describe the serving of meat, most often prime rib roast, but this technique works great with Leg of Lamb, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy.

    2. While the cooked lamb roast is resting, now is the time to make a sauce from the drippings. Carefully spoon off any excess fat and discard. Scrape the bottom of the roasting pan to loosen the sediment. Pour the lamb juices (from the bottom of the roasting pan) into a saucepan. Add some red wine and some of the herbs (if used) that are left in the roasting pan.

    3. 重要的:Making Au Jus is more of a technique and not a recipe. You will have to do this by feel or guess work. It depends on how much juice is left in your pan (plus the juice from slicing the lamb roast), and how many people you will be serving.

    4. Add the wine to the saucepan with the lamb juices and bring to a boil, and cook until the stock is slightly reduced, about 5 minutes. NOTE: Au jus is not thick like a typical sauce or gravy. Add the butter and mix it in by swirling the pan. Season to taste with salt and pepper. Transfer to a gravy boat.

    5. Serve this sauce on the side when serving the sliced lamb roast.注意:在添加黄油之前,有些厨师将在酱汁(您的选择)中留下酱汁。


    *根据您认为您需要的每人都需要多少互惠jus,添加您的葡萄酒。我希望我能给你一个确切的指示,但是不可能为此进行精确的配方。我通常在Au Jus中使用相同的葡萄酒,我将在晚餐时供应。

    我试过了ButcherBoxsubscription and loved it! In my box I received several nice cuts of organic meat that my family enjoyed over the following weeks. Make shopping a little easier and subscribe to ButcherBox to have quality organic meat delivered directly to your door.



    Comments From Readers:

    非常感谢您张贴本文/食谱。当我在没有烹饪指示的情况下收到一条羊肉时,我从未煮过或吃过羊羔。我找到了你的文章并遵循了指示和提示,导致了我看来,在我丈夫彻底享受的美食中。我将使用剩菜来制作羊肉炖肉。再次,谢谢你。我很害怕我会毁了它!-Cherie Jensen (3/26/16)

    我,我自己,不在乎羔羊,但我的丈夫确实如此。当我用你美妙地为他做到这一点的时候,他的反应就是这个世界无价之宝!我感谢您,并将期待更多的杰作!有一个美好的一天!-Chanel Rose (1/9/15)


    10.2Responses to “Perfect Boneless Leg of Lamb Roast Recipe”

    1. 殿边的大家

      Great recipie. I have tried it atleast 4 times.

      • Stephanie

        Ok for years I’ve looked for the perfect leg of lamb recipe. Well I have to say, your recipe was PERFECT! I followed directions to the letter, used a meat thermometer and voila it was so terrific thank you hot your detailed report. Thank you

      • Jim burrows

        Agreed. Excellent and easy to follow directions. Perfect lamb every time!

      • Lynda mearns.

        I like to remove the elastic thing that “holds the lamb together” so that I can season the inside with some garlic and rosemary. I re-tie it with butchers string and then season the outside and cook.

        • 艾米海伦


    2. Misha

      I’ve been following this recipe for quite a few years already and every time I’m amazed how great is the outcome for so little efforts. Thanks a bunch!

      OT. The new design makes the page look fancy but I’m almost missing the old one, it had its charm of the times when the Internet thing just had started.

    3. Stephen McGovern

      Great recipe with excellent demonstration steps. My land came out perfectly! Thank you.

    4. Ju

      Hi there . Approx how long in the oven per lb/ kg ?

      • Linda Stradley

        Please never determine the degree of doneness of your meat by using the pound weight. The best way, and easiest way, is to use a cooking thermometer to determine if the meat is done to your liking.

        Lamb Roast Internal Cooking Temperatures: 125 degrees F – center is bright red, pinkish toward the exterior portion
        Medium 135 degrees F – center is very pink, slightly brown toward the exterior portion
        中等的:140 to 145 degrees F – center is light pink, outer portion is brown
        Medium Well:150 to 155 degrees F – not pink
        Well Done:160°F及以上 - 肉在整个均匀的棕色

        • Kim

          谢谢这个伟大的食谱!继续临时,不是时候,当然是更好 - 但是,你还要在完成之前开始测试TEMP 1/2小时,除非你有球场的想法,除非你有多久它会拍摄多长时间!标准思想是每磅25分钟的中等稀有。这一次,我有一个非常小的部分 - 一磅羊肉烤肉(我买小因为它只是对我来说 - 我丈夫的素食主义者)。我不确定我是否应该整整15分钟,但最终决定去它,因为灼热是关于表面的,而不是内饰。本实验摘要(YMMV):1磅无骨腿烤,在450℃下15分钟,然后在325分钟=中等罕见。百胜!

          • Linda Stradley

            I always have an approximate time when I think my meat will be done. I start testing the temperature 1/2 hour before that time just in case: (1) I am wrong, (2) It cooks faster than I had planned, and (3) Because I want to make sure it is cooked perfectly!

            • 布伦达

              We have added a helpful Cooking Time Chart table to the page. We always appreciate Reader feedback and suggestions for page improvements!

          • 一分钱

            Kim, I’m so glad you made your post. I’ve been “google-ing” recipes for boneless leg of lamb and every one has been for a 4 lb. or larger roast. I’ve got one that is 1 & 1/4 lb… and had no idea how long to anticipate it needed for cooking. Thanks for the info!

            • 海伦


        • 海伦

          I agree with the temp times statement. I went according to the chart looking for a med/rare finish…at 4.5 pounds..and turned out well done at 3.5 hours in. I was a little sad.

      • Tom chase


      • Jean

        I have two 10 lb boneless marinated leg deboned. No bone in cooking. & going to put them in he same time. How long approximately will they be done . One rare. One medium rare

    5. pat

      While I understand that the most important factor in determining doneness is internal temperature, I must budget my time properly. I am concerned that the cooking times per pound are incorrect. (id: for a 3 lb roast Medium rare, 60 minutes per pound seems excessive) Can you please verify?

      • Linda Stradley

        Remember that cooking times areestimates onlyto help you determine approximately when the lamb will be done. The only certainly is theinternal temperature of the lamb。You should start taking the internal temperature before the estimated time. – Linda Stradley

      • Kim

        Pat, the title on the chart is a bit misleading. Even though the title says “Approximate cooking times per pound”, it really means “Approximate cooking times, listed by weight”. So when you look at the line marked “3 lbs” it doesn’t really mean 60 minutes PER POUND for a medium-rare roast, which would be 3 hours – it means 60 minutes total to cook a 3 pound roast to medium-rare. As everyone has already mentioned, that time is just a starting point, and you test it from there. Not meaning to sound nitpicky, authors – I appreciate the chart, your responsiveness, and your efforts to supply us with such a smashing recipe!

        • 什么烹饪美国yabo88

          再次感谢这个建议Kim!我们已将烹饪时间图的标题更新为“近似烹饪时间 - 全烤重量列出”。还包括提醒注意,以在烹饪时间结束之前检查内部温度1/2。希望这将在指示提供额外的清晰度。我们感谢我们的读者反馈!

          • Janice Bird

            I just followed this for Easter. I had two 4 lb lambs. After an hour, the time recommended for rare for 4 lbs, the internal temperature was barely 80. I upped the temperature to 350 degrees and it took almost another hour to get to medium rare so it threw my timing off for dinner. However, luckily, the lamb was moist and delicious.

            • 什么烹饪美国yabo88

              每条指令羔羊应该烤冷杉st for the first 15 minutes in a pre-heated oven temperature of 450 degrees and then turn the oven temperature down to 325 degrees for the remaining cooking time. Did you sear the lamb first?

            • 露丝

              Do you live at high altitude? I live at 5,000 feet above sea level. Every recipe I cook in the oven requires that the temperature be increased by 25 degrees F.

      • Margaret

        60 minutes TOTAL not per pound!!

      • G

        its 60 minutes total, not per pound. Roughly 20-25 min per pound regardless of size

    6. Erling

      Thank you for this wonderful recipe and cooking time chart! We love roasting lamb, and one of the side benefits is that it produces the most amazing roast potatoes when cooked in the same pan. Now I’m thinking about ways to take it to the next level. What do you think of using a charcoal grill to sear the lamb before roasting or in the last 1/2 hour to impart a smoky flavor?

    7. 账单

      抱歉,因为我可能错过了这个食谱的出版商,令人敬畏的演示,细节和非常谦卑地说,我是一个伟大的“大晚餐厨师”,可以告诉这个食谱会吹嘘每个人的想法!严重地!不要出汗AU jus,你只需使用它并有一个备份,如有必要。数字肉温度计是绝对的。而且我也会出现在烤箱中的较低温度。吸烟时,我使用数字温度计。这是一个非常关键的工具。将为家人的圣诞晚餐做好准备。等不及了。

    8. Erin Himes

      Thank you so much for this recipe! I’m going to attempt to make it for Christmas but it looks great and the extra tips and explanations are very helpful, wish me luck!

    9. MickiSue


      Yours is my favorite kind of recipe. You tell WHAT to do as well as WHY to do it. Thank you so much for just what I needed to take a beautiful leg of lamb from the store to the table with all the pomp and flavor it deserved to exhibit.

    10. Elizabeth Baer

      job well done…very thorough ..thank you

    11. Eileen Horton

      I tried to make the Au Jus recipe using the liquid in the roasting pan plus the juice that came out of the lamb while resting, however I obviously did something wrong .. it tasted very burnt and was very oily. Should we have put liquid in the roasting pan? I did pour the remaining slurry over the lamb after coating it with the slurry — was that wrong?
      Lamb itself was amazing. One of our guests was from England and brought us a jar of Colman’s Mint Sauce. I have never been a fan on mint jelly with lamb because I find the taste to be overpoweringly sweet and not good at all but the English Mint Sauce is different — it contains herbs and spices and adds a lovely savory quality with the mint. I will always keep it on hand, even if I have to order it special from England!!
      Thanks for your wonderfully detailed recipe.

    12. I'\ve never done a leg of lamb and am having guests whose favorite meat is lamb. I'll follow your instructions and hope for the best. Wish me luck and success.

      I’m excited to do this.

    13. Di Mi


    14. Liza

      How long does it take to get the oven from 450 to 325?

    15. Georgene Fabian


    16. FoodJunkie


    17. Lamblover

      I had given up making lamb roast or any roast for that matter, because it is always dried out. So frustrating to spend a fortune on a roast only to ruin it. I bought a lamb roast thinking I would cut it up for putting on skewers and BBQ but I got lazy and googled this recipe. WOW! I had a 4.5 pound roast. I followed the directions to a “T” even though I thought that was too much olive oil, no salt???!, too little time in the oven and leave those string things on??.

      My oven runs a little hot. I used regular bake cycle, not convection. I did 15 minutes at 450 degrees F., 5 minutes at 350 degrees because I read the directions wrong, 30 minutes at 325. That is 50 minutes total. I was then just going to check the temperature of the meat. It read 136 degrees on the ends and 133 degrees in the middle. Ugh. I was so mad it was too hot but I took it out and tented it. By this time it was late so I let it cool all the way and stuck in the fridge. This morning I cut it up for tonight’s Sunday night dinner. It is perfect!!!! The ends are medium rare and the inside is rare. It is noise and the taste is soooo delicious. I am going to make the au jus with the leftover drippings tonight just before serving. Next time though I am going for 125 degrees when I take it out. So excited I cooked a roast. Thank you so much for posting this recipe.

    18. Ariane

      EXCELLENT! I followed your great tips and ended up with delicious lamb. Merci Beaucoup!

    19. Lovelamb

      Just a question about how to estimate cook time for two, say 4 1/2 lb, roasts in the same pan.

      • Linda Stradley

        Treat each lamb roast in the roasting pan as individual roasts. Use your cooking thermometer to check the internal temperature of EACH ROAST to determine the final internal temperature required to achieve the doneness you desire.

    20. Laura Duksta

      Thank *YOU* for all the detail and instruction!! We are feeding more than 12 people so we have bought TWO 5 pound boneless legs of lamb. Mom is wondering about cooking time– do we cook for 10 pounds or does it stay the same as for 5 which for rare is approximately 1 hour 15 minutes, temp is of course 120 we’re aiming for!! Thank *YOU*! Have a Blessed Easter Weekend!!

      • 什么烹饪美国yabo88

        Treat each lamb roast in the roasting pan as individual roasts when determining cooking time. Use your cooking thermometer to check the internal temperature of EACH ROAST to determine the final internal temperature required to achieve the doneness you desire.

    21. Janet

      Wondering about whether to marinate overnight?

      • Linda Stradley

        If you want to marinade overnight, be sure to do so in the refrigerator. Also remember to bring the lamb to room temperature before cooking.

    22. Alison

      Making this tomorrow and I was wondering if anyone has any suggestions for a substitute for the wine in the Au Jus? My husband is in recovery so it’s not an option for us. Will it taste ok without it? Thanks

    23. paula bucari

      this is the most concise that covers all the questions clearly. If you could do this for rib eye roast-boneless, it would be amazing

    24. Ken m

      As a chef, the DO NOT SALT imperative was uncomfortable. It’s when you don’t understand the process that folks mess it up.

      Here’s what happens:

      希望人们了解更多关于科学的cooking so they can play with flavors and be more creative.

    25. Rita

      Can I use convection roast or does it have to be bake?

      • Linda Stradley

        I have to admit that I never use the “convection method” of my oven. I only use the bake method.

    26. Alica Pascua

      I cooked a boneless leg of lamb for the first time tonight. Thanks to your directions, it came out wonderfully!

    27. Jo Jo

      I am all ready to cook my boneless leg of lamb and I don’t have red wine. Can I use white wine instead? Thank you.

      • 什么烹饪美国yabo88


    28. DP

      I cooked a boneless leg of lamb for the first time tonight. Thanks to your directions, it came out wonderfully! I used plenty of garlic, rosemary, salt, pepper, red wine and oregano. I was careful to check the temp, even tho I don’t have a fancy instant read, I have an old-fashioned stick, and it was wonderful. Hours later, my small 2.6 lb roast has made the house smell wonderful and I look forward to the leftover slices on a sam. BTW, I drained the drippings, added wine, reduced, then added a couple of tbs of butter… FAB! Thanks for the walk-thru, I appreciated the guidance and confidence.

    29. Suemcl.

      HELP! I’m going to cook lamb for the very first time–boneless leg. The problem: my oven hates us (and we hate it!). I can get it up to 450 for the first part, but to get it down to 325 takes forever, and I’m afraid the amount of time to get to 325 may ruin it. Will it? Would I be better off braising it on top of the stove for 15 minutes (turning it regularly, I assume)?

      • Linda Stradley

        我从来没有这样的问题。如果任何读者can help Sue, please do.

    30. Suemcl.

      Thanks for asking for replies to my situation! I hope, beyond hope, that someone may have some advice! Thanks

    31. A. Visitor


      Open the oven door and let it cool down to 325…

    32. Marion

      I have a bit of a dilemma bf bought this boneless lamb from our local supermarket and he just purchased it as is,so it still has that silvery skin stuff on it and from what I gather that stuff absolutely has to be removed &if it’s anything like the silvery skin that comes on a filet roast then yes,it absolutely MUST be removed in my opinion. However you strongly noted to us readers who did opt for boneless to remember to leave the betting on the lamb to hold it together…so the issue im running into is how do I accomplished both? Lol I need to remove that nasty skin stuff(like I prev stated,if it’s similar to what’s found on filet roast,leaving it on simply isn’t an option)but how do I do that without removing the netting?

      • Linda Stradley

        I have never removed the silver skin or fat from a already prepared boneless leg of lamb. Most of the fat has already been trimmed off when the lamb was deboned. A good leg of lamb does need a little fat on it.

      • Shawn

        You can’t do both, but I bet that you kinda already knew that. For those of us who aren’t practicing magicians, some plain old butcher twine will do the trick; But be warned, you must first cut the net off the lamb, so be prepared to break the author’s wishes. Then cut away, then you can also season the inside of the lamb. Then, tie it back up with a few strips of the twine, tie at about 1 inch intervals, you can also tie at ends too, the long way.

    33. Marianna Eisner

      FYI for tonight

    34. 朗达

      I have been looking for a recipe to cook lamb correctly and I think I found one. Tomorrow is Easter and I make the lamb. Thank you for your advice. I will comment again after Easter dinner. Thank you

    35. 卡罗尔B.

      I made this recipe today. It turned out GREAT! I put a little water in the bottom of the roasting pan. And some dried mushrooms. I can’t believe how short the roasting time was. The lamb was perfect medium rare and if someone wanted it more well done, I warmed their slice a little in the simmering au jus

    36. John


      • Matt

        Fat side up – this way as it renders, it will auto-baste the lamb

    37. Tapestry

      First time I tried this recipe I didn’t use the au jus part just baked it and the
      next Easter Sunday!! (PS I didn’t remove the fat until I was ready to serve, it was very juicy)

    38. Dr Mom

      Just made this for Easter dinner, and it is the best roast lamb recipe I’ve tried. I had not searched for the recipe ahead of time, and so had to use dried rosemary. However, it was still absolute perfection. I ordered the boneless roast at our local meat market (not the supermarket). This recipe is a keeper.

    39. Lin Johnson

      Made boneless leg of lamb for Easter. It was perfect. Thank you for the excellent instructions.

    40. Tom

      This recipe is absolutely delicious follow this person’s instructions to the T and you won’t be dissatisfied, I’ve been looking for something like this for a while

    41. Matt

      我试过了recipe and loved it. I also added a marinade and injected it (butter, salt, pepper, paprika, and onion powder) just to soften the inside a bit. Your recipe was amazing and my first lamb was a big hit thanks to your

    42. Terri Geer

      This is a great recipe. The only difference that I make mine with is the garlic. I do not mince or dice the garlic. I buy several heads of garlic, make slits all over the lamb, and insert one clove of garlic into each slit. Then I brush the lamb with olive oil, and sprinkle diced rosemary and pepper on top of that.

      That is the way that my Italian step-father taught me to make it. It is how his Mother made it.


    43. Linda

      Thank you for this terrific recipe and all the detailed instructions! My roast came out tender and absolutely delicious. I followed your instructions as written and don’t feel the need to change a thing. This will go into our special/holiday recipe rotation!

    44. Patrick and Jack

      We both enjoyed this Lamb recipe . Easy to prepare and cooked quickly. Wonderful taste. Instruction’s clearly expressed. We will have enough for a second meal. Thank You!

    45. Bruce

      I’d like to cook the lamb “medium.” At what temperature should I pull it from the oven, taking into account that it will continue to cook for awhile awaiting serving? Thanks!

    46. Sandra West

      The PERFECT recipe. We have to eat low carb, so used garlic powder. Roasted to 125* and Au Jus over lamb and mashed turnips were delicious!

    47. SusanK

      I have been cooking lamb for 20 years. I used the same spice rub except I always added sea salt. I did not this time, because I wanted to see the difference. Best boneless leg of lamb I’ve ever tasted. Make sure ypu bring the roast to room temperature. Do not add salt. Leave it bound or tie it up. Use an instant read thermometer. Easy. Best ever.

    48. 卡罗尔夏天

      Your recipe was spot on. I had a small lamb roast approx 3.30 lbs and I pulled it out at 120 degrees just like you suggested and let it rest. You were correct, it kept on cooking. The roast was superb!! The Au Jus was delicious. My husband said it was the BEST lamb roast I have ever made. THANK YOU!!

    49. Megan

      I grew up with my mom’s scrumptious roast leg of lamb for lunch each Sunday, and I have very high standards to reach. I tried this out and followed the instructions carefully. The end result was the most tender, juicy and flavoursome leg of lamb. The jus was to die for, and I’m planning on sticking to your recipe as my go-to. Thank you very much!

    50. Lynnn Laidig

      Armed with your detailed instrctuctions,I will venture out to the kichen tomorrow, Easter, to do my best. It sounds delicious. I have fresh rosemary ready to go. Thank you very much.

    51. Aaron Schaefer

      Making this tonight but realized… is there a substitute for the butter in the Au Jus? My wife got put on a dairy restriction for the doc for a couple weeks. Thanks!!

    52. LIsa

      优秀的信息!感谢你做这个available for us! The lamb came out lovely, better than ever and this article made it easy to do!

    53. Robertjm


      • Nancy

        Robert, you will sear for 15 minutes of the total cooking time. Ultimately you want to cook to the correct temperature listed for you preferred doneness. The time chart listed is an approximate guide, always go by the internal temperature.
        Merry Christmas

    54. Manuela Paronzini

      Very well explained recipe. It is always a success. I’d like you to publish assorted side dishes for this lamb.

    55. Katie O’Connor

      Have a boneless, already seasoned, leg of lamb and have been studying these instructions as well as the comments. The question I have is about the meat thermometer. The one that we have is a digital thermometer that stays in the meat the whole time it cooks with a timer when it reaches the desired temp. Is this okay to use?

    56. Adam

      该死的完美食谱。不能压力足够重要,在烹饪前将羊肉放到室温 - 与任何肉烤一样。它需要均匀地烹饪温度。

      I did find the cooking times a little off – so as the author noted you really must go by temperature. My little leg took a fair bit longer to get to medium.


    57. Annie

      事实上,我有一个问题。我在这个过程中,of cooking a boneless leg of lamb. I planned to use an internal thermometer which we have had for many years. I would like to buy a new one but I’m confused. All the thermomoters that you mention are to be used after the meat is removed from the oven. I believe that my old one is a leave-in thermometer. Perhaps I’ve been using it incorrectly. So, my question is do accurate leave-in thermometers exist and if so, do you recommend any?

    58. Sandy

      I had never cooked a leg of lamb and this is an unbelievably great way to cook it! 5 stars!!!!!

    59. Allie


    60. Maggie Kallion.

      I tested this recipe with a small roast for just my hubby and me and it turned out fabulous!! He absolutely raved about it. This weekend, I’m cooking a 5 lb leg of lamb for my family and I can’t wait for them to taste it. Truly a great recipe with great directions. Thank you so much for sharing!! It is my go to recipe for lamb from now on. Do you have one for lamb shanks?


      I hope this is not a stupid question. I will be roasting a boneless leg of lamb from Costco that comes in a netting. I understand that I can smoke and roast the meat in the netting. My question is what is the max temperature the netting can handle, as I plan to reverse sear the roast in a cast iron pan once it get to 125-130 degrees? Or should I re-tie the roast in butcher’s twine?

      • Nancy

        It depends on what type of netting is covering the leg of lamb. If it is cotton then yes, sear away. If it is plastic, the plastic netting may melt while searing at a high temperature. A better option is to remove the plastic netting and retie the roast with cotton string. You can even add some seasoning inside the roast before retying. We are having Boneless Leg of Lamb roast for Thanksgiving! Sooo good. Let us know how it turns out!

    62. 搁置

      Followed the cooking instructions but seasoned the lamb with garlic and black bean paste. It came out amazing!

    63. Phil


    64. Carrie

      Made a 6 lb boneless leg of lamb last night for my family. It was delicious! Thank you for sharing your post. So easy, it’s a keeper!