What Is Leg of lamb and How Can I Use It?

Here's everything worth knowing about leg of lamb and how to pick it, what it is, how to store it, and what to use instead, plus 67 recipes to cook tonight.

Key Points

Whole hind leg, lean but flavorful; bone-in for taste, boneless or butterflied for faster, easier cooking.
Stud with garlic and rosemary, then roast hot then moderate to 130-135°F for medium-rare.
Rest 15 minutes and carve thin across the grain or slices turn chewy.
Loves garlic, rosemary, mint, lemon, cumin, pomegranate, and yogurt; never cook past medium.
Cook within 3-5 days refrigerated; freeze a whole leg up to 9 months.

What is leg of lamb?

Leg of lamb is the whole hind leg of the animal. It is the big roast at the center of Easter and Passover tables across the Mediterranean and beyond, lean for lamb but full of flavor, and large enough to feed a crowd from one cut.

You buy it two ways. Bone-in gives you the best flavor and a dramatic roast to carve at the table. Boneless (often butterflied) cooks faster, lays flat for the grill, and is far easier to slice.

A whole bone-in leg runs 6 to 9 pounds (2.7 to 4 kg) and feeds eight to ten. Ask the butcher to remove the aitch bone for cleaner carving.

Roasting and Grilling

Lamb and garlic are an old marriage. Cut small slits all over the leg and push in slivers of garlic and sprigs of rosemary, then rub with olive oil and a heavy hand of salt and pepper.

That stud-and-rub move is the backbone of Arni Lemonato (Roast Lemon Lamb) and Roast Lamb with Potatoes (Arni Psito Me Patates).

Roast in a hot oven, around 425°F (220°C) for the first 20 minutes to brown the surface, then drop to 350°F (175°C) to finish. Pull it at an internal 130 to 135°F (54 to 57°C) for the rosy medium-rare most cooks want, knowing it climbs another 5°F as it rests.

A butterflied boneless leg is built for fire. Marinate it in yogurt and spice, then grill it flat over coals the way Barbecued Leg Of Lamb With Yogurt and Arni Souvlaki (Skewered Lamb) do, turning until the thick spots hit temperature.

Rest the meat at least 15 minutes before you cut. Carve across the grain in thin slices, or the slices come out chewy no matter how well you cooked it.

Flavors That Fit

Lamb wants bold company. Garlic, rosemary, thyme, mint, lemon, and oregano are the Mediterranean default. Push east and it loves cumin, coriander, pomegranate, and yogurt, as in Narsai's Pomegranate Lamb and Raan Masaledar - Spicy Leg of Lamb.

The classic mistake is overcooking. Lamb dries out and turns livery and gray past medium, so trust a thermometer over a timer and pull it early. A second mistake is skipping the rest, which lets all the juice run onto the board.

Leftover roast is a gift. Slice it thin for a Warm Lamb Salad with Mixed Greens, or fold it into a pilaf or a sandwich the next day.

Substitutes

If a whole leg is too much meat, a bone-in lamb shoulder gives you the same flavor in a smaller, fattier, more forgiving roast that does well cooked low and slow.

For grilling, lamb shoulder chops or a rack of lamb stand in nicely. Goat leg cooks much the same way and suits the same spice-forward recipes, though it is leaner and wants a touch more moisture.

When the recipe just needs roasted red meat for a crowd, a beef sirloin roast works. Expect a milder result, though. Nothing else tastes quite like lamb.

Buying and Storage

Look for firm, pink-red meat with white (not yellow) fat and a fresh smell. Younger lamb is milder; the deeper the red, the stronger the flavor. American lamb tends to be larger and milder, while New Zealand and Australian lamb is smaller and grassier.

Keep raw lamb in the coldest part of the fridge and cook a whole leg within 3 to 5 days. If it came vacuum-sealed, it keeps closer to the package date, so check it.

Freeze a whole leg for up to 9 months, well wrapped against freezer burn. Thaw it in the fridge, which takes a full day or more for a large bone-in leg, never on the counter.

Cooked lamb keeps 3 to 4 days refrigerated. Slice and freeze leftovers for up to 2 months, and warm them gently so the lean meat does not dry out.

Nutrition

Nutrition Facts

Serving Size 1 oz (28g)

Amount per Serving

Calories 51Calories from Fat 28

% Daily Value *

Total Fat 3.2g 5%

Saturated Fat 1.4g 7%

Trans Fat ~

Cholesterol 18mg 6%

Sodium 16mg 1%

Total Carbohydrate 0.0g 0%

Dietary Fiber 0g 0%

Sugars ~

Protein 5.3g

Vitamin A 0% Vitamin C 0%

Calcium 0% • Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

recipeland.com/nutrition

Quick facts

Where to find leg of lamb: Leg of lamb is usually found in the meats section or aisle of the grocery store or supermarket.

Food group: Leg of lamb is a member of the Lamb, Veal, and Game Products US Department of Agriculture nutritional food group.

In Chinese: 羊腿
British (UK) term: Leg of lamb
en français: gigot d'agneau
en español: pierna de cordero

How much does leg of lamb weigh?

Amount	Weight
1 ounce	28 grams
1 lb	453 grams

Lamb, Veal, and Game Products

Veal 130 Veal cutlets 56 Caribou 25 Rabbit 64 Ground lamb 46 Leg of lamb 67 Lamb 220 Lamb rib chops 41 Lamb shoulder 34

Recipes using leg of lamb

There are 67 recipes that contain this ingredient.

Warm Lamb Salad with Mixed Greens

This salad deserves five stars. We made the salad with some leftover roasted lamb leg. The mint-basil dressing was terrific, and it went so well with the lamb. The salad had lots of great texture and flavour...

Barbecued Butterflied Leg of Lamb with Mint

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Grilled Ginger Lamb

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

Arni Tis Katsarolas Me Patates(Potted Lamb

Greek potted lamb braised with lemon juice and butter, served over crispy pan-fried potatoes. A hearty one-pot meal with rich, lemony pan sauce.

Shepherd's Roast with Drunken Sauce

Spit-roasted leg of lamb basted with garlic butter and served with a fiery drunken sauce of tequila, chili powder, serrano peppers, red wine, and grated cheese. Mexican-meets-grill showstopper.

Honey-Orange Lamb

Butterflied leg of lamb marinated 12 hours in honey, orange juice, Pinot Noir, soy sauce, and garlic, then grilled until pink inside. Bold, sweet-savory marinade.

Leg of Lamb Nicoise

Leg of lamb Nicoise marinates butterflied lamb in a Provencal paste of anchovy, garlic, rosemary, thyme, and red wine vinegar. Broiled or grilled to a juicy pink center for a Mediterranean dinner.

Tarragon Lamb

Leg of lamb marinated in white wine, scored and stuffed with tarragon, then slow-roasted and finished with a velvety cream pan sauce. Sunday roast worthy of a standing ovation.

Lamb & Lentils

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

Herbed Roast Leg of Lamb

Roasted leg of lamb on a bed of tomatoes, mushrooms, peppers, onions, garlic, and fresh rosemary, oregano, and thyme. Holiday-worthy roast with baby vegetables.

Garlic-Roasted Lamb

Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

Grilled Lamb Skewers with Spiced Mint Marinade

Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.

Butterfly Lamb with Rosemary

Butterflied leg of lamb marinated with olive oil, lemon juice, rosemary, bay leaf and black pepper, then grilled or broiled until charred outside and pink within. A six-pound centrepiece for Easter or summer cookouts.

Tipsy Lamb 'N' Ginger

Lamb steaks braised in dry apple cider with crystallized ginger, English mustard, apple, and yogurt. A British-style casserole with a sweet-sharp sauce and tender, fall-apart meat.

Lamb & Potatoes Ragu

Lamb and potato ragu braised in tomato with butter-browned onion and carrot. A rustic Italian one-pot stew where the potatoes absorb all the rich, meaty juices.

Rosemary Leg of Lamb with Roasted Compote

Rosemary leg of lamb with roasted tomato compote: garlic-rosemary-crusted leg of lamb roasted medium-rare alongside tomatoes, onions, olives, and capers. A Mediterranean Sunday centerpiece for 8.

Grilled Leg of Lamb with Olive Relish

Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.

Lamb Sans Mint

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.

Savory Lamb Kabobs

Grilled lamb kabobs marinated overnight in soy sauce, garlic, and white wine vinegar, skewered with bell peppers, cherry tomatoes, and small onions.

Leg of Lamb

Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.

Teriyaki Lamb Kabobs

Lamb, bacon, pineapple and dried California figs threaded onto skewers and glazed with a soy-pineapple-ginger marinade. Broiled until sticky and served over hot rice for a sweet-savory feast.

Lamb Marinade & Barbecue

Butterflied leg of lamb marinade with olive oil, soy sauce, Worcestershire, lemon juice, red wine vinegar, and dry mustard. Overnight soak, then grill to medium-rare.

Crusty Lamb Con Ajo

Crusty lamb con ajo with a thick garlic and parsley paste coating a whole leg of lamb. Three full bulbs of garlic blended with oil create a fragrant, golden crust.

Arni Souvlaki (Skewered Lamb)

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

Handi Chicken

Handi chicken is the dum-style Pakistani classic: bone-in chicken cooked in a sealed earthenware pot with yogurt, whole spices, and paya (lamb foot) stock for deep flavor.

Aromatic Lamb

Honey and lemon marinated leg of lamb roasted with potatoes, fresh rosemary, thyme, and oregano. One pan, up to a 24-hour marinade, and a beautifully gilded finish.

Roast Lamb a la Mum

Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.

Kefallinian Spicy Meat Pie

Kefallinian meat pie layers spiced lamb, rice, feta, and potatoes between buttery phyllo sheets with hints of cinnamon, orange zest, and fresh mint. A Greek island classic from Kefalonia.

Lamb Kebabs with Lemon & Mint

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

Lamb

Roast leg of lamb the old-school way: studded with raw garlic slivers, doused in lemon juice and salt, slow-roasted until fork-tender. Three ingredients, Sunday-supper centerpiece.

Leg of Lamb with Rice & Onion Puree

Garlic-studded roast leg of lamb on a bed of sliced onions and thyme, finished with a creamy onion-rice puree made from the roasting pan drippings. A Sunday-dinner centerpiece.

Westphalian Leg of Lamb

Westphalian leg of lamb roasted in a buttermilk and vegetable sauce inside an oven bag. A German roasting method that keeps the meat incredibly tender with a tangy pan gravy.

Oen Cymreig Melog

Welsh honey-glazed leg of lamb (Oen Cymreig Melog) roasted with apple cider, rosemary, and ginger. Basted frequently for a sticky, caramelized crust with cidery pan gravy.

Savory Lamb Stir-Fry

Lamb stir-fry with leg steaks marinated in lemon, garlic, and oregano, then wok-seared with red bell pepper and mushrooms for a fast, savory weeknight meal.

Rosemary Leg of Lamb

Rosemary leg of lamb studded with garlic and rubbed with lemon juice, rosemary, and pepper. A classic Sunday or Easter roast with a crisp exterior and juicy pink interior.

Lamb Klephtiko

Lamb Klephtiko: Greek-style boneless leg of lamb studded with garlic, bay, cinnamon, and oregano, wrapped in parchment and slow-roasted 4 hours until fall-apart tender.

Barbecued Leg Of Lamb With Yogurt

Fire up the barbecue and enjoy this succulent dish that you and your friends will be hooked on!

Risotto with Lamb Casserole

Saffron risotto layered over tender slow-baked lamb with rosemary, thyme, asparagus, and Parmesan. A Northern Italian dinner-party stacked casserole.

Lamb Baked in Paper

If you love the taste of lamb, you will enjoy every bit of this succulent dish.

French Onion Lamb Au Jus

A sophisticated, yet succulent lamb dish made with soy sauce and onion soup mix.

Lamb Souvlaki

Greek lamb souvlaki with leg of lamb, sweetbreads, and kidneys marinated in olive oil, lemon, wine, and herbs, then grilled on skewers with bay leaves and vegetables. An authentic taverna-style feast.

Grilled Leg of Lamb with Currant-Bell Pepper Chutney

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

Grilled Butterflied Leg of Lamb

Grilled butterflied leg of lamb marinated in olive oil, lemon juice, tomato paste, rosemary, and garlic. Marinate overnight, grill 30 minutes, and slice thin for a crowd.

Marinated Lamb

Grilled butterflied leg of lamb in a red wine, soy, and rosemary marinade. Smoky, garlicky, and pink at the center, sliced thin for an easy backyard centerpiece.

Basil-Stuffed Lamb Roast

Try this dish containing spinach and parmigiano-reggiano cheese, which is perfect for a special occasion.

Roast Leg of Lamb with Rhubarb Mint Chutney

Roast Leg of Lamb with Rhubarb Mint Chutney recipe

Authentic Spiced Lamb Curry with Coconut Milk

Authentic lamb curry with freshly ground whole spices, coconut milk, and lemongrass. Aromatic cardamom, coriander, cumin, and peppercorns create complex Indian flavors.

Kuzu Tas Kebabi (Stewed Lamb)

Turkish lamb stew (Kuzu Tas Kebabi) with leg of lamb, three colors of bell pepper, tomatoes, and potatoes. Slow-simmered for two hours until the lamb falls apart.

Glazed Roast Lamb with Rhubarb Salsa

Glazed roast leg of lamb with a honey-vinegar glaze and a tangy rhubarb salsa spiked with jalapeno, cardamom, and raisins. A spring roast with a uniquely tart, spiced fruit condiment.