Shopping for a leg of lamb
Don’t ever be shy to chat to your local butcher when shopping for any lamb cuts. South African butchers are extremely knowledgeable and passionate about amazing South African lamb!
Learn more about the different cuts that comes from a whole leg of lamb here Cooking a leg of lamb 101
The approximate size of a leg of lamb is 2–3 kg and it can feed at least 8 or more people. Cooking a whole leg of lamb takes around 2–3 hours at 180°C for a tender and tasty dish. It should reach an internal temperature of about 74°C. There are several different ways of roasting a leg of lamb. Slow-roasting at 160°C for around 5 hours does not require much attention and is extremely easy. Place the leg of lamb on a bed of onion, garlic and rosemary, rub with olive oil and season with salt and pepper. Add some stock, water or wine to the pan, cover and cook. The result is a very tender dish flavoured by the herbs and onions and amazing pan juices that can be reduced and served as a gravy. Another special way of making lamb go further is cooking a deboned leg of lamb that can be rolled, stuffed with a mixture of sundried tomatoes, feta and fresh herbs and roasted. You can also butterfly the lamb, marinate it in amasi, and season with a spicy ground coriander rub and cook it on the braai. If you like your lamb rare or of varying doneness, this is the way to go. Slice it thinly and serve it with amazing sides such as a warm potato salad or grilled vegetables.
Learn how to carve a whole leg of lamb on the bone here
Endless flavour possibilities
A leg of lamb translates well in any cuisine and is a traditional favourite prepared in special ways with specific flavours and ingredients in many countries. Greek-style lamb is a celebration of garlic, olive oil, lemon and fresh oregano, Middle Eastern flavours such as cumin and coriander make it a spicy delicacy, and our own South African favourite, seasoned with salt and pepper and served with oven-roasted potatoes, is a special mouthwatering treat. It can be prepared in a variety of ways depending on your preference for doneness and flavour, as well as equipment and time. A leg of lamb can be slow-roasted in the oven until the meat falls of the bone, done until still blushing pink and juicy, smoked over coals or in the Weber, or pot-roasted until brown with a delicious, sticky onion and potato side.
A leg of lamb is very versatile and can be served in amazing different ways suitable for informal or more formal special occasions. Make the most of this cut and experience the luxury of a leg of lamb. Find all Lamb and Mutton SA’s go-to lamb recipes under the cooking with lamb recipe category.
Supported by the Red Meat Industry of SA. Article by Prof Gerrie Du Rand for Lamb and Mutton SA.