Why choose leg of lamb 🥗

If there's one dish that rhymes with conviviality and tradition , it's leg of lamb ! Ideal for large tables, it delights young and old alike at parties, Sunday meals or summer barbecues. Mastering the cooking of leg of lamb allows you to obtain tender, juicy meat, with the aroma of herbs and garlic, with that irresistible caramelized crust.

The secret to a perfect leg of lamb? The right temperature and timing , flavorful seasoning, and most importantly, resting after cooking. Discover here all the methods, tips, and ideas to make your leg of lamb a success every time!

Please note : Choose lamb from France or a certified label (Allaiton, Pré-Salé, Bio, etc.) for quality and traceability. Check out our Air Fryer comparisons to master cooking side dishes.

Ingredients & switch portions

Base for 6 people (generous main course) — adjust according to your table:

Clever substitutions : milk-fed lamb, shortened leg of lamb, shoulder, black garlic, various fresh herbs. For a full-bodied jus: add a dash of dry white wine or veal stock . Batch tip: cook seasonal vegetables around the leg of lamb!

Smart Closet Mode

Calories & Nutrition

Cooking a leg of lamb step by step

1. Remove the leg of lamb and season : let it rest at room temperature, season with salt and pepper and rub with herbs and garlic.
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2. Preheat the oven to 220°C, fan-assisted. Place the leg of lamb on the rack (vegetables underneath if desired).
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3. Sear the leg of lamb : bake for 10 minutes at 220°C to brown the crust well.
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4. Gentle cooking : reduce the temperature to 160°C, continue cooking according to weight (see table above, e.g.: 1.5 kg ≈ 27 min for pink). Baste with cooking juices halfway through.
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5. Rest : Remove the leg of lamb, cover with foil, and let it rest for 10 minutes. The meat will relax and the juices will distribute.
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6. Enjoy : Slice and serve with the juice. Accompany with roasted vegetables, gratin, mashed potatoes, or a colorful salad.

Variations for all tastes 🔥

Low temperature : long cooking at 90–110°C (2–3 hours) for a confit leg of lamb. Herb crust : mix of herbs, garlic, breadcrumbs, mustard. Express : sliced ​​leg of lamb on the barbecue ( barbecue ideas ). Air fryer : perfect for small pieces (see our guide ). Honey leg of lamb : drizzled with honey, thyme, lemon for a sweet and savory touch. → All Neary recipes .

Conservation & batch cooking

3 days in the refrigerator in an airtight container. Batch tip : save leftovers for sandwiches, mixed salads, or lamb parmentier. Freezing : sliced, well wrapped. Cooking juices : keep them for topping or cooking risotto!

Service ideas and pairings

• Roasted vegetables : potatoes, carrots, onions, parsnips, skinned garlic.
• Gratin dauphinois or homemade mash ( blender ).
• Fresh seasonal salad or herb tabbouleh.
• Serve with Chinon or Gigondas to enhance the lamb.
• Festive version: garlic cream, pesto, mint sauce.
• In a wrap, pita or bowl to recycle leftovers.

Frequently Asked Questions

Foolproof cooking tips

• Take the meat out in advance to avoid thermal shock.
• Sear in a hot oven then lower the temperature for a tender center.
• Turn the leg of lamb halfway through cooking for even browning.
• Baste regularly with the juice for extra softness.
• Leave to rest under foil for 10 minutes: the key to success!
• Cut along the grain for added tenderness.

Smart budget & sources

Leg of lamb : ~€18–25/kg depending on origin (France, organic, certified). For more meat cooking tips, check out all of Neary's recipes and our food processors for cooking accompanying vegetables.