Question 1

How do I season a leg of lamb before cooking?

Accepted Answer

First, make small slits all over the leg of lamb. Then, rub a mixture of garlic, rosemary, thyme, salt and pepper into the lamb, making sure to get into the slits. Let the lamb marinate in the fridge for at least an hour before cooking, the longer the better.

Question 2

What temperature should I cook a leg of lamb?

Accepted Answer

A simple guideline for roasting a leg of lamb at 350 degrees Fahrenheit (180 degrees Celsius) is 20 minutes per pound, plus an additional 20 minutes. However, ideal temperatures can depend on the specific recipe and cooking method you're using. Use a meat thermometer to ensure the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare doneness.

Question 3

Can I slow cook a leg of lamb?

Accepted Answer

Absolutely, slow cooking a leg of lamb is a great method to achieve a tender, flavorful result. Place the seasoned leg into slow cooker, add liquid and let it cook on low for 6-8 hours or on high for 4-6 hours.

Question 4

How can I keep my leg of lamb moist?

Accepted Answer

Overcooking can easily result in a dry leg of lamb. To ensure moisture, you can sear the meat before roasting or slow cooking (for a browned exterior and moist interior), baste the meat while it roasts (using the pan juices), and make sure to let it rest for at least 15 minutes before cutting into it to let the juices redistribute.

Question 5

When should I remove the leg of lamb from the oven?

Accepted Answer

For medium-rare lamb, you should remove it from the oven when the internal temperature reaches 145°F (63°C). Remember, the meat will continue to cook even after it's been taken out from the oven, so make sure to take this into account.

Question 6

What should I serve with leg of lamb?

Accepted Answer

Leg of lamb pairs well with a multitude of sides. Some classics include roasted potatoes, mint jelly, seasonal vegetables, or a Greek salad. It also goes well with a robust red wine such as a Cabernet Sauvignon or Syrah to complement its flavor.

Question 7

Do I need to trim the fat from the leg of lamb before cooking?

Accepted Answer

You should trim some, but not all of the fat off your leg of lamb. A small amount of fat helps to keep the meat moist and flavourful during the cooking process. However, leaving too much can result in a greasy dish. A good rule of thumb is to leave about a quarter-inch of fat.

Question 8

Can I use a leg of lamb for stew?

Accepted Answer

Yes, a leg of lamb can be used to make a rich and hearty stew. While other cuts such as shoulder cuts are often preferred for stews due to their higher fat content, leg can definitely be used if that's what you have on your hands.

Question 9

Should I roast my leg of lamb covered or uncovered?

Accepted Answer

Roasting a leg of lamb uncovered will give a nice outer crust or 'bark'. However, if it begins to get too dark or burn before the interior is done, loosely covering the meat with a piece of aluminum foil can help prevent this.

Question 10

What spices go well with lamb?

Accepted Answer

Lamb pairs well with robust, aromatic spices and herbs. Some favorites include garlic, rosemary, thyme, mint, oregano, cumin, coriander, curry, and spicy peppers such as chili or paprika. Don't be afraid to experiment and find your own personal favorite combinations!

Question 11

When does leg of lamb expire?

Accepted Answer

An unopened leg of lamb can be kept in the refrigerator for 3 to 5 days from the purchase date. If it's beyond the 'sell by' date printed on the package, use your judgment - if it smells and looks fresh, it's likely still good. Once opened, the leg of lamb should be consumed within 3 to 4 days. Properly stored leg of lamb can also be frozen and maintain optimal quality for 6 to 9 months but will be safe to consume after that as well.

Question 12

How do you tell if leg of lamb is bad?

Accepted Answer

Signs of a bad leg of lamb include a sour smell, noticeable change in color and a slimy texture. Always trust your nose - if it smells off or rotten, it's likely not safe to consume. If the leg of lamb was kept frozen, significant deterioration occurs after the 9 months, so look for signs of freezer burn, such as white, dried-out patches on the lamb's surface.

Question 13

Tips for storing leg of lamb to extend shelf life

Accepted Answer

• Always store your leg of lamb in the refrigerator at a temperature below 40°F.

• Instead of leaving the lamb in its store packaging, re-wrap it tightly using aluminum foil, plastic wrap or freezer paper to prevent air from reaching the meat.

• If planning to freeze, do it as soon as possible to maintain its quality.

• When ready to use your frozen lamb, it's important to defrost it properly. The best way is to thaw it in the refrigerator where it will take about 24 hours for every five pounds. Make sure to place the leg in a container to prevent any juices leaking onto other foods.

Question 14

Analysis of leg of lamb

Accepted Answer

Cooking with a leg of lamb can seem quite daunting, but this flavorful cut of meat can make a memorable meal when cooked right. One common mistake people make is not marinating or seasoning the lamb properly before its long cook time. Leg of lamb is known for having a 'gamey' flavor, which can be offset by properly seasoning or marinating it in herbs such as rosemary, thyme and garlic. Bone-in leg offers more flavor, and helps the meat cook more evenly due to its conductive properties. During cooking, a common error is to overcook it, which will result in a dry and tough meat - keeping it medium-rare ensures the meat stays tender and juicy. Another secret to working with this cut is to let it rest for a while after cooking, which helps the juices redistribute throughout the meat, leading to a more flavorful dish.

For those wanting to experiment, the cut is also extremely well-suited for slow cooking. This will require more time but will result in a much more flavorful, tender meat that can be pulled apart with a fork. Feel free to play around with different pot roasts and slow-cooked lamb leg recipes.

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