Roasting a leg of lamb in a dutch oven is a surefire way to enjoy this cut! If you think you don't like lamb you just aren't cooking it right!
Plenty of people think they don't like lamb, that it's too gamey. Wellll I've got news for ya - it's all in the way you cook it! Sometimes if you aren't a hunter or used to wild game, you will think something like deer or bear is too "out there." But lamb as a farm animal seems more palatable.
You can also make Lamb Shank Stew, which has a lot of extra veggies and such to help hide the taste a bit if you like. I also love to introduce people to wild game by using their favourite meals and subbing out the ground beef. Hunter's Pie is what we call our version of shepherd's pie, which of course is great with lamb!
Need a perfect side dish? Roasted meat and gravy calls for a nice mound of No-Drain Mashed Potatoes for sure! Round out your Easter dinner with a veggie and Soft Sourdough Rolls.
Key Ingredients
Lamb Leg - Bone-in will give you the best flavor and also keeps its structure for the roasting process. Aim for 5-7 pounds.
Garlic - Get the whole head as we are tucking it right in.
Rosemary - You will want fresh whether it's from the shop or your backyard herb garden.
Salt - A high-quality salt will bring out the best taste.
How to Make Roast Leg of Lamb
***See recipe card below for precise measurements and instructions.***
Step 1: Add oil to the pot and on the lamb.
Step 2: Pull the rosemary needles off and sprinkle on top.
Step 3: Use a paring knife to cut slices to fit in the garlic cloves. Add salt and pepper.
Step 4: Roast until perfectly cooked.
FAQs
Aim for 130-135°F in the thickest part of the meat to pull it from the oven, then let it rest for 10-15 minutes. This will give you the perfect medium-rare which I prefer. Too pink and it can be chewy, but the longer and more well-done it is the more gamey it can be.
Most bone-in options at the store will be between 5 and 7 pounds. In general, aiming for 15 minutes per pound plus a 15 minute rest will give you an idea of cooking time. You can always cover it to keep the temp longer if it cooks quicker than you expected.
I mostly eyeball it, or let someone in the family who is the gravy pro go for it. But gravy is always an experiment in patience and ratios. You can do the flour method or "cheat" and use a cornstarch slurry. But while the lamb is resting on the cutting board you can pop the dutch oven over the burner and get 'er done. It's the same process as if you make turkey gravy on Thanksgiving.
Photos by Dante from Shire by the Sea
More Wild Game Recipes
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Roast Leg of Lamb in a Dutch Oven
Ingredients
- 1 bone-in leg of lamb approximately 4 pounds
- 1 sprig fresh rosemary
- 1 head garlic peeled
- 1 tablespoon salt
- Pepper to taste
Instructions
- Preheat oven to 350°F.
- With sharp paring knife, cut a deep slit into leg. You don’t want to make your cuts too wide…just wide enough to incorporate a garlic clove. Cut just enough slits for your garlic cloves to be inserted.
- When cloves are all inserted, place leg in Dutch oven.
- Drizzle some oil over the lamb and sprinkle with salt and pepper.
- Pull the “needles” off the rosemary sprig and sprinkle on top.
- Cook for an hour with lid on. See notes for cooking time ranges and be sure not to overcook.
- When done to your liking, remove from oven and let rest on cutting board for 10-15 minutes before slicing.
- You can make gravy from the drippings if you like.
Notes
- Cook about 15 minutes per pound of meat.
- Aim for a half pound raw weight per person.
- Remove from oven at 130-135°F on an instant-read thermometer.
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