Whole Leg of Lamb

Updated: Mar 23

If you haven't cooked a leg of lamb before, it may be intimidating. Leg of lamb is too good for you to miss out on, so below you'll find a very easy and delectable recipe. Lamb is already a tender choice, and this recipe will give you a roast that is bursting with flavor.


You'll need:

1 Grateful Graze Leg of Lamb (average about 4 pounds)

2 T Olive oil

4 Garlic cloves, minced

3 Rosemary sprigs, leaves removed(2 T)

2 Thyme sprigs, leaves removed (2 T)

1 t Salt (Kosher or Pink Himalayan)

1 t Pepper


2 Lbs Baby potatoes


Preheat the oven to 350°F.


After washing the potatoes, lay them evenly on the bottom of a casserole dish or roasting pan. Drizzle with olive oil and salt and pepper.


Place the lamb on top. Coat the meat with olive oil, rubbing it in evenly with your hands. Sprinkle the herbs and seasonings evenly on the meat.


Loosely cover the meat with foil to prevent the seasonings from burning. The length of cooking will depend on your desired doneness. Bone-in, such as all Grateful Graze Leg of Lamb, will give a more even cook and add to the flavor. Place in the oven for 1 hour. Check the internal temperature with a meat thermometer. Use the temps below to your desired doneness. Remove the foil and return to the oven, checking every 20 minutes until the temp reaches your preference.

  • Rare: 125°F

  • Medium-Rare: 130°F

  • Medium: 135°F

  • Well-Done: 155°F

Remove from the oven and let rest for 10 minutes before slicing and serving. It's that easy! Now gather 'round the table and enjoy!

Photo courtesy of Iman Zaker on Unsplash





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