How to Cook a Leg of Lamb

The leg of lamb is the centrepiece of the British Easter table, and it earns that position. It is the most versatile joint on the animal; it roasts well at a standard oven temperature, it can be cooked to a pink finish (something not possible with every lamb cut), and it carves cleanly at the table without requiring specialist knowledge. Buy it from a good butcher, season it properly, and do not overthink it.

This guide covers:
1. Choosing your leg of lamb
2. How to prepare the joint
3. The right leg of lamb cooking time per kilo
4. The correct internal temperatures
5. How to carve it confidently
6. Perfect pairing recommendations for the lamb

1. Choosing your leg of lamb

A standard leg of lamb from Eric Lyons is sourced from Roger Swift’s farm in Shropshire, 50 miles from our shop. It arrives as a whole lamb and is broken down in the shop. We offer two sizes: 1.5kg, which serves around 4 people, and 3kg, a whole leg that serves 8. Order yours here.

When ordering, decide whether you want the shank (the lower portion of the leg) left on or removed. A leg with the shank attached gives you a larger, more dramatic joint; with it removed you get a neater, easier-to-carve result. Our recommendation is to have it removed and slow cook the shank separately on a different occasion.

Butcher’s tip: If you’re visiting us in the store, ask us to remove the shank (kleftico) and take out the H-bone when you order. The joint will sit flat in the roasting tin, carve without obstruction, and feed 8 to 9 people from the 3kg leg. We also sell the lamb shank separately online, buy here.

2. How to prepare a leg of lamb

Score the fat cap lightly in a crosshatch pattern with a sharp knife. This helps the fat render and allows the seasoning to penetrate.
Rub with olive oil all over. Season generously with flaked salt on all surfaces.
Add rosemary. Push 6 to 8 small sprigs of fresh rosemary into the scored fat, or cut small slits into the flesh and insert the sprigs directly.
Add garlic if you like it. Slice 3 to 4 cloves and push them into the same slits as the rosemary.
Leave the joint to come to room temperature for 30 minutes before it goes into the oven.
Season with pepper only after cooking. Pepper burns at roasting temperatures and turns bitter.

Want something different? Our roast lamb with yoghurt marinade recipe that swaps the rosemary rub for an overnight marinade of Greek yoghurt, lemon juice, shallots, mint, basil and capers — a brilliant Mediterranean alternative!

3. Leg of lamb cooking time

Preheat your oven to 200°C (180°C fan). Once the joint is in, reduce to 190°C after the first 20 minutes.

Cooking time per 500g:

Pink (medium-rare finish): 15 minutes per 500g
Medium: 20 minutes per 500g
Well done: 25 minutes per 500g
Add 20 minutes to any of the above to account for the bone in joint.

If cooking a boneless leg, use the same times per 500g but omit the 20-minute bone allowance.

4. Leg of lamb cooking temperature

Internal temperatures:

Pink/medium-rare: Remove from the oven at 55–60°C. The joint will continue rising during the rest.
Medium: Remove at 65°C.
Well done: Remove at 70°C.

Rest the joint for at least 20 minutes under loosely tented foil before carving; the internal temperature will rise a further 2 to 3°C during resting.

Watch our step-by-step roasting guide in this video:

5. How to carve a leg of lamb

Place the joint with the bone running horizontal on your board. Hold the joint steady with a carving fork and carve thick slices parallel to the bone, working from the top of the leg. Turn the joint over and repeat on the underside. The meat around the bone is excellent; pull it away with tongs.