Mad Dawg's Leg of Lamb

Mad Dawg's Leg of Lamb

How big a leg?

DO you have a meat thermometer?

Preheat oven to 500°F (yes 500°)

Trim fat. Stab the leg with a paring knife and stick sliced cloves of garlic in the incisions. Rubbing with salt and pepper would not be amiss. (wouldn't be a mister, either.)

We're going for a meat temp of around 165°F.

For whole leg with bone in 6 to 7-3/4 lbs blast that sucker at 500° degrees for an hour.

For boned whole leg - more like 70 minutes since bone conducts heat into the middle of the meat

For small leg, bone in, say 5.5 lbs, do 500° for 10 minutes then lower to 425° for 35 more minutes

For small leg boned and tied, do 500° for 10 minutes the reduce heat to 425° for 40 minutes.

This is from Barbara Kafka's _Roasting_ and it works for us, YUM!

Mad Dawg
(4/5/01)

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Notes from others:

Also, a splash of dry vermouth over the lamb helps cut the fat and adds to the taste of the gravy.
Shoshana - salivating at the thought of fresh roast leg of lamb.

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For bone in, I dredge it with flour, minced rosemary and garlic, then bake it at 325° with some quartered onions in the pan.

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For butterfly leg of lamb, I mince fresh rosemary, crush garlic, grind black pepper, and use a big fork to work it into the meat. Spritz or rub the meat with olive oil, then grill on the BBQ.
Sylvia, not a lamb-eater, but I married an Aussie...