Lamb leg is a traditional and festive roast that you can prepare in various ways. A true showstopper! Below you will find a helpful guideline. Scroll through and choose your preferred method.

Lamb Leg low and slow preparation (searing & roasting)

Plan ahead, thaw the meat a few days beforehand (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 120C for a nice even roast, and heat the pan or grill to maximum heat.
Sear or grill the meat until browned all over in a large pan with butter or on the grill until fully browned and the fat edge becomes nice and crunchy.
Transfer the meat to the preheated oven, place the roasted steak in an oven dish and add the drippings.
Time: Use the timing below as a guide, these times are approximate.
Always measure the internal temperature of the meat. Use the temperatures from the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after roasting or afterward with pepper, salt, or your choice of rub.

Internal Final Temperatures

Well done: 62C [Perfect for lamb leg]

Expect a total cooking time of three hours.

Reversed sear lamb leg (cooking & grilling)

Plan ahead, thaw the meat a few days beforehand (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 60C.
Cook the meat until it reaches the temperatures below -2 degrees. The final 2 degrees will come during grilling.
Grill or cook the meat on all sides until it is browned and crunchy, until the desired internal temperature is reached.
Measure the internal temperature at all times. Use the temperatures from the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after roasting or afterward with pepper, salt, or rub to taste.

Internal Final Temperatures

Well done: 62C (lamb)

Expect a total cooking time of 4 hours.

Lamb Leg preparation

Plan ahead, thaw the meat a few days beforehand (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 warm water bath to the required temperature. Ensure the vacuum bag is sealed tightly (you can season the steaks yourself and reseal them if desired. Otherwise, the package can go directly into the warm water bath).
Time: Set the sous vide stick according to the timing chart below. If the meat is still frozen, add 1 hour to the cooking time.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a torch; by grilling or burning, the temperature won’t increase further.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or after cooking with pepper, salt, or your favorite rub.

Sous vide settings for lamb leg

Well done: 62C for 4 hours