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Roast Leg of Lamb


"Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable."
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2 h 10 m servings 382 cals
Original recipe yields 12 servings (1 leg of lamb)


  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 35.8 g
  • 72%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
  3. Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.


  • Editor's Note:
  • For medium-rare to medium doneness, an instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). The meat will continue to cook slightly after it is removed from the oven.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 78
  1. 99 Ratings

Most helpful positive review

This simple way of roasting lamb is pretty much an institution in Australia.. its THE special family meal and there's nothing to compare. One important point though, unlike roasting a chicken,it...

Most helpful critical review

Didn't turn out like I thought it would but it could just be that I stink at cooking meat. Will try again.

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Most positive
Least positive

This simple way of roasting lamb is pretty much an institution in Australia.. its THE special family meal and there's nothing to compare. One important point though, unlike roasting a chicken,it...

I made this tonight for dinner and it was just wonderful! I rubbed olive oil on the lamb before adding the spices and used dried rosemary instead of fresh. I also cut slits in both the top and...

very easy I made this leg of lamb (aprox 5 lbs) for a French Soiree party. I roasted my piece of lamb on 400 for one hour to brown, then added about 3 cups of water and covered the lamb, turned ...

This was my first time making lamb roast and it turned out great, if I say so myself. My husband always orders lamb at restaurants and he LOVED it. I served it with mint sauce and have enough ...

Best lamb I've ever eaten. Followed the recipe exactly except I rubbed a little olive oil on it before I salted and peppered it. Will always use this recipe for leg of lamb. Thanks

I made this recipe in a electric rotisserie(Ron Popals) instead of a conventional oven at 20 minutes a pound, checking the temperature after 1 and 1/2 hours (165 degrees). The roast was very ten...

I had made this last spring and forgot to rate it. That was the first time I made a roast of any kind and it was delicious. Very easy to do and the meat was moist, tender and flavorful. I've ...

Wonderful, simple and simply delicious. The fat on the lamb gets so yummy and crispy that it's hard not to resist nibbling on it. The drippings make a fantastic gravy too. Great Mikell!

Excellent recipe....had it for X-mas dinner. Easy to make. It definitely will be made again