Whole Leg of Lamb

Keep raw lamb refrigerated and cook within 3 days, or freeze for longer storage. Thaw frozen lamb in the refrigerator.

For a flavorful roast, marinate the leg of lamb overnight before cooking.

Use a meat thermometer to ensure the lamb reaches your desired level of doneness (145°F/63°C for medium-rare, 160°F/71°C for medium).

Allow the lamb to rest for 15-20 minutes after roasting before carving to keep the meat juicy.

Rosemary and garlic

Mint sauce

Roasted root vegetables (potatoes, carrots, parsnips)

Green beans or asparagus

Not resting the lamb after cooking, leading to dry meat.

Overcooking the lamb, which can make it tough and less flavorful.

Carving against the grain without letting it rest first.