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Lamb leg is a lean, flavorful cut ideal for roasting. Popular for Easter and special occasions, it offers excellent protein with notable zinc, B12, and iron. The leg can be roasted bone-in or butterflied for quicker grilling.
For medium-rare: 130-135°F, medium: 135-145°F. Lamb is best served pink. Let rest before carving - temperature will rise 5-10°F.
At 325°F, plan 20-25 minutes per pound for medium-rare. A 7-pound leg takes about 2.5-3 hours. Use a meat thermometer for accuracy.
Refrigerate 3-5 days. Freeze up to 9 months. Rest 15-20 minutes after roasting before carving.
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