Roasted Whole Leg of Lamb

Name: Roasted Whole Leg of Lamb
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 10 servings
Ingredients: 2.5 kilograms whole leg of lamb; 4 sprigs fresh rosemary; 1 pinch rock salt; 1 pinch black pepper, freshly ground; 2 tablespoons oil

This Roasted Whole Leg of Lamb recipe is a Kiwi classic that's perfect for sharing with friends, family or whānau at Christmas lunch or dinner. Serve with plenty of gravy… of course!

Method

Step 1 of 7
Take your lamb out of the fridge 30 minutes before cooking to allow it to come to room temperature.
Step 2 of 7
Preheat the oven to 180°C (160°C fan-forced).
Step 3 of 7
Place a wire rack in a roasting tray, place the lamb on the rack and brush the meat with the oil. Season with the rock salt and freshly ground black pepper.
Step 4 of 7
Rub the lamb with the rosemary sprigs leaving them in the roasting dish.
Step 5 of 7
Place the meat into the oven and roast, allowing 30 minutes per 500g. To test if the meat is cooked, use a skewer to pierce the leg at the thickest part, going through to the bone. If the juices are clear, the lamb is cooked.
Step 6 of 7
Remove the lamb from the oven, cover the meat with some aluminium foil and then set the lamb aside to rest, for approximately 15-20 minutes.
Step 7 of 7
Carve the meat and serve with your favourite vegetables and plenty of gravy.

Ingredients

2.5 kilograms whole leg of lamb
4 sprigs fresh rosemary
1 pinch rock salt
1 pinch black pepper, freshly ground
2 tablespoons oil

2.5 kilograms whole leg of lamb
4 sprigs fresh rosemary
1 pinch rock salt
1 pinch black pepper, freshly ground
2 tablespoons oil

Method

Step 1 of 7
Take your lamb out of the fridge 30 minutes before cooking to allow it to come to room temperature.
Step 2 of 7
Preheat the oven to 180°C (160°C fan-forced).
Step 3 of 7
Place a wire rack in a roasting tray, place the lamb on the rack and brush the meat with the oil. Season with the rock salt and freshly ground black pepper.
Step 4 of 7
Rub the lamb with the rosemary sprigs leaving them in the roasting dish.
Step 5 of 7
Place the meat into the oven and roast, allowing 30 minutes per 500g. To test if the meat is cooked, use a skewer to pierce the leg at the thickest part, going through to the bone. If the juices are clear, the lamb is cooked.
Step 6 of 7
Remove the lamb from the oven, cover the meat with some aluminium foil and then set the lamb aside to rest, for approximately 15-20 minutes.
Step 7 of 7
Carve the meat and serve with your favourite vegetables and plenty of gravy.

Nutrition per serving

1373 Kilojoules

Protein52 grams

Fat13 grams

Carbs0 grams

Sugars0 grams

Dietary and nutritional info supplied by NZ Nutrition Foundation.

Method

Step 1 of 7
Take your lamb out of the fridge 30 minutes before cooking to allow it to come to room temperature.
Step 2 of 7
Preheat the oven to 180°C (160°C fan-forced).
Step 3 of 7
Place a wire rack in a roasting tray, place the lamb on the rack and brush the meat with the oil. Season with the rock salt and freshly ground black pepper.
Step 4 of 7
Rub the lamb with the rosemary sprigs leaving them in the roasting dish.
Step 5 of 7
Place the meat into the oven and roast, allowing 30 minutes per 500g. To test if the meat is cooked, use a skewer to pierce the leg at the thickest part, going through to the bone. If the juices are clear, the lamb is cooked.
Step 6 of 7
Remove the lamb from the oven, cover the meat with some aluminium foil and then set the lamb aside to rest, for approximately 15-20 minutes.
Step 7 of 7
Carve the meat and serve with your favourite vegetables and plenty of gravy.

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