Boneless Leg of Lamb

recovering_spendaholic

I always roast a leg of lamb with just salt on it and cook it for 20 minutes per pound plus 20 minutes over at about 160, but I have a fan oven so 180 or Gas 4 - 5 would be for other ovens.

Pink.

Hi pollyanna,

We have an older thread on cooking a leg of lamb that should help you so I'll merge your thread with it as it helps to keep all the suggestions together. Posts are listed in date order, so you'll need to read from the beginning to see all the replies.

Pink

hazzie123

Is a leg of lamb the same as a lamb shank? I bought two lamb shanks which were reduced to £2.25 on saturday,they are stuck in the freezer now until I decide what to do with tem.

Amanda65

Hi all,

I've got my mum and dad round for lunch on Sunday for Mothers Day and would like to do roast lamb stuffed with something - but what :think:

I intend to go to my local butchers and ask for him to remove the bone from the leg and wondered if anyone could recommend a tasy stuffing and then advise how to cook it (same as a normal roast or higher / lower temp?) I've found lots of recipes that mention apricots in a stuffing but I'm not great at 'meat and fruit' (don't do Duck a L'Orange etc) so am looking for inspiration please

Pink.

Hi Amanda,

I agree with you, I don't particularly like fruit with lamb. To make stuffing for lamb I just combine breadcrumbs, onion, garlic, rosemary, parsley and a little salt and black pepper in the food processor, then add an egg to bind it together.

Stuff the leg of lamb then roast on high (230 degrees) for 30 mins then reduce heat to 180 degrees and cook for 25 mins / per pound. Remember to allow the meat to 'rest' for at least 20 minutes before carving. It's not a leg of lamb but pics of how I did it with lamb breast here.

There's an earlier thread on cooking boneless leg of lamb that may help:

Boneless Leg of Lamb

I'll add your thread to that one later to keep the suggestions together.

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maman

You say you don't like fruit and meat and neither do I plus your parents may have traditional tastes. Personally I find packet sage and onion perfectly acceptable as a quick stand-by. For HM I do just breadcrumbs, thyme, plenty of seasoning mixed with some butter/marg and then finish binding it with some water( have been known to add chopped mushroom but that was just to use them up!). It doesn't need too much fat as you'll get plenty from the meat.

I'm sure more exotic mixes are available....