Lamb leg roast is a traditional and festive cut that's perfect for special occasions and can be prepared in several ways. A true showstopper! Below you'll find a helpful guideline. Scroll through and choose your preferred method of preparation.

Low and Slow Lamb Leg (sear & slow cook)

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 for gentle cooking and heat a pan or grill to maximum temperature.
Sear the meat on all sides in a hot pan with butter or on the grill until nicely browned and the fat cap becomes crispy.
Transfer the meat to the preheated oven. Place it in a roasting tray and add the leftover fat and juices.
Timing: Use the guideline below for planning; these times are indicative.
Measure the internal temperature of the meat. Use the target temps in the table below.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season after searing or afterward with salt, pepper, or rub of your choice.

Target core temperatures

Rosé/Well-done: 62°C [Perfect for lamb leg]

Total cooking time: approx. 3 hours.

Reversed Sear Lamb Leg (slow cook & finish on grill)

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 your oven or BBQ to 60°C.
Cook the meat until it's 2°C below the target internal temp. The last 2 degrees will be reached during searing.
Sear or grill the meat all around until browned and crispy.
Measure internal temperature to confirm doneness.
Rest: Let rest for 10 minutes before slicing/serving.
Season after searing or afterward with salt, pepper, or rub of your choice.

Target core temperatures
Rosé/Well-done: 62°C (lamb)

Total cooking time: approx. 4 hours.

Sous Vide Tri-tip Lamb Leg

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 times below are accurate. Make sure the vacuum bag is sealed (you can pre-season the steaks and re-vacuum them, or use the original packaging if sealed well).
Time: Set your sous vide stick according to the table below. If frozen, add 1 hour.
Sear the steak in a hot pan or on the BBQ until golden brown. You can also use a torch. The temperature won't rise further during this step.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season midway or after cooking with salt, pepper, or rub of your choice.

Sous Vide Setting for Lamb Leg

Rosé/Well-done 62°C: 4 hours