Have you ever roasted a leg of lamb? It may sound intimidating, but the sweet little secret is that leg of lamb is actually one of the easiest, most foolproof cuts of meat to cook. Here’s our remarkably simple, fuss-free approach to cooking a leg of lamb. It will turn out perfectly every time.
When we talk about lamb leg, we mean one of the back haunches of the animal, and the most common cut includes the upper part of the leg only. (Think of the thigh, without the lower part of the leg.)
Leg of Lamb Roast
Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.
Ingredients
- 2 kg Shoulder Of Lamb
- 3 Tbsp Greek yoghurt
- 4 Fresh Lemon Juice
- 100 gram Shani Meat Masala Seasoning
- 2 Full Tsp Ginger paste
- 2 Full Tsp Garlic paste
- 1/2 Tsp Salt (seasoning already has salt in it)
- 2 Tbsp Olive oil/cooking oil Mix
- Fresh Red Chilli Paste
- Half Cup of Hot oil after marination is done (Pour over the prepared Lamb)
Instructions
- Clean the lamb shoulder, do few slits
- Wash the meat properly and drain
- Place this in a big bowl.
- In a separate bowl, add all the ingredients to make the marinade paste. If the paste is too thick add drops of cold water. The paste should be a good consistency not too thick or too thin otherwise it will be hard to coat the meat
- Once the paste is ready, rub the paste all over the shoulder. Make sure to cover the meat fully and place marinate inside the slits too. Pour your hot oil over the Leg and turn the leg to cover with the oil
- Leave this to rest outside for 1/2 an hour then cover the bowl with cling film and place it in the fridge
- Leave this to marinate overnight or two days
Roasting Method:
- Take the meat out from the fridge and bring this down to room temperature for 1-2 Hours. This will ensure the meat is evenly cooked inside while roasting.
Roasting in the Oven:
- Preheat the oven up on gas mark 6/180c on fan assisted oven for 10 minutes
- Place the shoulder on a big tray, pour any excess marinade evenly on top
- Place the tray in the oven and let this cook on gas mark 6/180c on fan assisted oven for 30 minutes
- After 30 minutes take the tray out and cover the tray with foil
- Place it back in the oven and cook on gas mark 4/160c in fan oven
- Cook this fo 2 & 1/2 hours or until the lamb is completely tender
- Half way during the cooking time you can turn the meat around. Slow cooking ensures tender meat
- If you prefer to then you can remove the foil and cook towards the end.After the recommended cooking time, check if the meat is done
- Once the meat looks cooked, turned the gas off.Leave this to rest for 20 minutes then serve this with gravy and roast veggies or however you prefer!
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