Real Recipes From Real Home Cooks ®

baked leg of lamb

(3 ratings)
Recipe by
Sheila Hinds
Turlock, CA

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.

(3 ratings)
yield 5 -10 for 5Ib leg
prep time 20 Min
cook time 3 Hr

Ingredients For baked leg of lamb

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

How To Make baked leg of lamb

  • 1
    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.
  • 2
    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.