Lamb leg is a traditional and festive roast that can be prepared in different ways. A real showstopper! Below you'll find a practical guideline. Scroll through and choose your preferred cooking method.

Low and slow lamb leg (sear & slow roast)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C and heat a grill or pan to high temperature.
Sear the meat all over in a large pan with butter or on the grill until browned and the fat cap is crispy.
Transfer the meat to the preheated oven, place it in an oven dish and pour the pan juices over it.
Timing: Use the table below to plan accordingly — the times are indicative.
Always measure the core temperature of this type of meat. Use the internal temperatures in the table.
Rest the meat for 10 minutes before slicing or serving.
Season after searing or at the end with salt, pepper, or your favourite rub.

Core finishing temperature

Medium/Welldone 62°C [Perfect for lamb leg]

Total cooking time: approx. 3 hours.

Reverse sear lamb leg (slow cook & sear)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until 2°C below the target core temperature. The final 2°C will come during searing.
Sear the meat all over until browned and crispy.
Always measure the core temperature using the guide below.
Rest for 10 minutes before slicing or serving.
Season after searing or at the end with salt, pepper, or your favourite rub.

Core finishing temperature

Medium/Welldone 62°C (lamb)

Total cooking time: approx. 4 hours.

Sous vide lamb leg tri-tip

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the water bath so the below timing is accurate. Make sure the vacuum bag is sealed (you can also season the steak and vacuum-seal it again). Normally, the original packaging can go into the bath directly.
Time: Set the sous vide stick to the temperature below. If the meat is still frozen, add 1 extra hour.
Sear the steak in a pan or on the BBQ until golden brown — a torch can also be used. The temperature won’t increase further after this.
Rest for 10 minutes before slicing or serving.
Season halfway through or after with salt, pepper, or your favourite rub.

Sous vide setting for lamb leg

Medium/Welldone 62°C: 4 hours