Leg of lamb is a traditional and festive roast that can be prepared in various ways. A true showstopper! Below you’ll find a handy guideline. Scroll through and choose your preferred method.

Low and Slow Leg of Lamb (sear & finish)

Plan ahead: Defrost the meat a few days in advance (or for 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 for even cooking, and heat your pan or grill to maximum temperature.
Sear the meat all over in a large pan with butter or on the grill until it’s nicely browned and the fat cap is crispy.
Transfer the meat to the preheated oven. Place it in an oven dish and pour in the pan juices.
Timing: Use the chart below for planning; times are indicative.
Measure the internal temperature — always use a thermometer for accurate doneness.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season after searing or afterwards with salt, pepper or a rub of your choice.

Final core temperature:

Medium-well: 62°C [Perfect for leg of lamb]

Total cooking time: approximately 3 hours.

Reverse Sear Leg of Lamb (cook first, then sear)

Plan ahead: Defrost the meat a few days in advance (or for 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 it reaches 2°C below your target temperature — the final 2°C will be achieved during the sear.
Sear the meat all over until browned and crunchy.
Measure the core temperature with a thermometer.
Rest: Let it rest for 10 minutes before slicing or serving.
Season after searing or afterwards with salt, pepper or a rub of your choice.

Final core temperature:

Medium-well: 62°C (lamb)

Total cooking time: approximately 4 hours.

Tri-tip Style Leg of Lamb (Sous Vide)

Plan ahead: Defrost the meat a few days in advance (or for 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 following timing is accurate. Ensure the vacuum bag is sealed (you can season and re-vacuum, but usually the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the table below. If cooking from frozen, add one extra hour.
Sear the meat in a pan or on the grill until golden brown — or use a torch. The internal temperature won’t rise significantly during searing.
Rest: Let it rest for 10 minutes before slicing or serving.
Season halfway or afterwards with salt, pepper or your favorite rub.

Sous Vide Settings for Leg of Lamb

Medium-well (62°C): 4 hours