Leg of lamb recipes
Perhaps the most popular cut of lamb for roasting in the UK, the leg can be bought as a whole or half leg, either on or off the bone. Whether studded with rosemary, garlic, anchovies or lemon before roasting, or boned and stuffed, it will result in a superb Sunday lunch.
Put on your Sunday best for Mike Robinson’s perfect roast leg of lamb served with a classic red wine gravy.
Each serving provides 400 kcal, 46g protein, 2g carbohydrates (of which 0g sugars), 22g fat (of which 10.5g saturates), 0g fibre and 0.6g salt.
More leg of lamb recipes
Storage
Store in the fridge up to five days. Allow the meat to dry for an hour before cooking by wrapping it loosely in paper and storing it in the bottom of the fridge.
Preparation
Either roast just long enough to serve slightly pink, or reduce the temperature and cook it slowly for darker meat that falls off the bone. Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg of lamb (removing the bone and opening out the meat) is a great technique for barbecuing or grilling a whole leg so that it cooks evenly and quickly. Leg is also sliced and sold as leg steaks for grilling, frying or barbecuing.
