Get recipe: Roasted Leg of Lamb Recipe
What better way to celebrate Easter than learning how to cook leg of lamb? Roasting a leg of lamb is one of the ultimate ways to celebrate any holiday. It’s a tender, delicious meat that you can feature on your table for Easter or Passover.
Roasting a leg of lamb for a holiday is great because it’s one of the easiest meats to cook, and it’s equally as easy to carve.
When you buy a leg of lamb in the store, you’ll likely find boneless options are rolled and tied in a net, or you will find bone-in options. If you’re buying a frozen leg, be sure to let it thaw in the fridge for 24 to 48 hours before you cook it.
You may also notice there are different types of legs of lamb. For instance, you could buy grass-fed lamb rather than the more prevalent grain-fed lamb. In general, grass-fed lamb will provide a more flavorful, tastier leg than grain-fed. New Zealand lamb has long been prized for its taste and consistent portion sizes, shape and its inexpensive price tag. Grain-fed lamb produces a different tasting lamb, produced in America and, to a lesser extent, in New Zealand.
Your leg of lamb shouldn’t need to be trimmed much. You can remove the fat cap to roast the lamb.
There are many ways to season a leg of lamb, including marinating it! The shank on a leg of lamb is typically tougher than its counterpart the tenderloin, so marinating before roasting a leg of lamb is a good idea. You can also season it with herbs, spices, garlic, salt or a mixture of all of the above!
The basic steps for roasting a leg of lamb are as follows:
Additionally, you can take notes from our Roasted Leg of Lamb recipe with these easy steps for roasting a leg of lamb with vegetables:
In addition to learning how to cook leg of lamb, find out how to cook a holiday ham for Easter or any celebration. You may also enjoy our Boneless Leg of Lamb, Leg of Lamb with Mushroom Stuffing or Grilled Leg of Lamb recipes!