# How to Cook a Leg of Lamb

A guide on how to roast a leg of lamb to different levels of doneness, accompanied by a vegetable trivet for gravy.

- Total time: 130 min
- Cuisine: Mediterranean
- Category: Dinner
- Language: en

## Ingredients

- leg of lamb
- olive oil
- salt
- pepper
- garlic
- rosemary
- anchovy
- 1 or two chunky bits of carrot
- 2 little stalks of celery
- 2 onions
- extra herb
- 1 glass water

## Instructions

1. Stab the leg of lamb evenly down to the bone with a small knife, about 2 and a half inches apart, and then stick your finger in the holes.
2. Drizzle a little olive oil over the lamb.
3. Season the lamb with salt and pepper, rubbing it all over.
4. Prepare the garlic by pulling off rosemary leaves and running a knife down the length of an anchovy, then cutting it in half.
5. Grab a little bit of garlic, rosemary, and anchovy and stick it into the holes in the lamb.
6. Prepare a trivet in a tray underneath with one or two chunky bits of carrot, a couple of celery stalks, and a couple of onions.
7. Add a bit of extra herb if desired to the trivet.
8. Pour a glass of water into the tray to catch the lamb juices.
9. Take the leg of lamb out of the fridge at least one or two hours before roasting.
10. Preheat the oven to 220 degrees Celsius.
11. Place the leg of lamb directly onto the top bars of the oven with the tray underneath.
12. As soon as the oven is closed, turn the temperature down to 180 degrees Celsius (350 Fahrenheit).
13. Roast the lamb until it reaches an internal temperature of about 63 degrees Celsius for medium-rare (approximately 1 hour and 10 minutes) or 83 degrees Celsius for well-done (approximately 2 hours and 10 minutes).
14. Let the roasted legs of lamb rest for at least half an hour.
15. Carve the lamb using a sharp, long carving knife with long movements.

## Equipment

- small knife
- tray
- oven
- carving knife

## Tips

- Do not take the lamb directly from the fridge to the oven; let it sit out for one or two hours beforehand.
- Roast the leg of lamb directly on the oven bars with a tray underneath for 360-degree roasting.
- Preheat the oven to 220 degrees Celsius, then reduce to 180 degrees Celsius (350 Fahrenheit) as soon as the oven is closed.
- Rest the leg of lamb for at least half an hour after roasting to allow the heat to penetrate and redistribute.

## Source

- Original video: https://vm.tiktok.com/ZNRQAj53u/
- Recipe page: https://www.cliprecipe.com/recipe/4016b222-2beb-45ab-a2be-e2512defffcd
- Extracted: 2026-03-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt