A leg of lamb is a cut of meat that includes the whole saddle of a lamb, the two loin chops and the hip portion of a young sheep. The meat can be served in a variety of ways, including rare and very well done. Leg of lamb is usually roasted, but can also be grilled, boiled and baked. Overall the meat is extremely flavorful and can be quite tender if cooked correctly. Leg of lamb is a popular dish, because you can find the many textures and cuts in the same piece of meat.
Roasted leg of lamb:
Roasted leg of lamb is one of the most popular recipes for this cut of meat. Preheat your oven to 200 degrees Celsius and place seasoned and oiled potatoes in the base of the pan. You may want to boil the potatoes ahead of time to shorten their cooking time. Place the lamb into the roasting pan for a period of about an hour and 15 minutes for rare to medium rare results. Let stand for a few minutes to allow juices to disperse.
Slow roast Leg of lamb:
A popular Greek recipe involves slow roasting a leg of lamb in a mixture of soup stock, potatoes, carrots and celery. Cook the lamb uncovered at a temperature of 550 degrees F for 10-15 minutes in an uncovered roasting pan. Remove the lamb and then add it to a roasting pot at a temperature of 350 degrees F for 2 hours, basting the lamb with the soup stock every 30 minutes.