Baked Leg of Lamb

Sheila Hinds


This recipe has been in my family for 20years or so. When my children where younger,my husband and I raised Beef. When our daughter went to high school she showed Beef for Future Farmers of America. When our kids left home, we began to raise Lambs and had a great time doing it. I found many recipes for lamb. This is one of them. Also my garlic
paste recipe, which is a basic flour and garlic spread, This spread is places on top of the lamb before placing in oven. It gives the lamb a wonderful flavor.

pinch tips: How to Tie a Roast



5-10 for 5Ib leg


20 Min


3 Hr


5lb. leg of lamb
3 Tbsp
1 tsp
crushed garlic, anykind will do
3 Tbsp

Directions Step-By-Step

First,rinse the leg of lamb under cool water.Then pat dry with cheese cloth or paper towel.Once lamb is dyed. Put (3) tablespoons of butter in pan, melt on low heat,then add (1)Teaspoon of crushed garlic. I use Christopher Ranch Garlic.Once butter and garlic are well mixed, add flour mix well. It will become thick. All three combined, make a flavorful paste. Now with prepared leg of lamb,spread the paste mixture on fat side of leg.
Insert roast meat thermometer in the thickest part of the leg, be careful not to let it rest on bone.
In large oven baked pan, place the leg of lamb fat side up.Do not add water. Do not cover. Roast in a slow oven(325f) to desired degree of doneness. Remove from oven when meat thermometer registers (135f)for rare;(155f)for medium;(165f)for well done. Allow 20-25 minutes per pound for rare; 25-30 minutes per pound for medium; 30-35 minutes per pound for well done. Allow meat to set" in warm place for 15-20 minutes, before cutting.

About this Recipe

Course/Dish: Other Main Dishes
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #butter, #Garlic, #lamb, #fiour