How to Make a Leg of Lamb Recipe 

I learned how to make a leg of lamb recipe is very popular at Easter in many countries; Europe and South America. It is also served in other countries around the world when celebrating other special holidays. The Christian population in the Middle East would not consider their Easter meal complete without serving a spring lamb. Lamb is a healthy choice of entree meats and in many countries it is so plentiful making to a good choice to serve for dinner.

Lamb fed on hilly pastures is sweeter tasting but a little less tender that lowland lamb. Very young milk fed lamb is very tender and is a great delicacy but very hard and expensive to purchase. Young lamb should be pinkish in color and firm. The fat should be creamy white and the bones small with a blue tinge. Older more mature lamb will have more of a red color. The leg of lamb is the prime roast from the lamb.

If you want to learn how to make a boneless leg of lamb recipe, you can ask the butcher to remove the bones for you or you can do it yourself. There are three bones to be extracted; the pelvic bone, the middle bone and the shank bone. First cut around and pull out the pelvic bone which sticks out at the wide end. Next feel for the middle bone with your fingers. Slit leg above it and cut it out easing around the joint where it meets the shank bone. Remove the shank bone the same way.

To open out the meat as flat as possible, make two parallel cuts through the two thickest seams of meat; one on either side of the space left by the middle bone. Cut off pointed narrow end and beat the meat once or twice with a wooden meat mallet to even out the thickness. It should be roughly rectangular in shape.

When carving a leg of lamb that still has the bones in, place it so that the thick meaty section is on the side nearest to you. If carving the left leg, the shank will be at your left; if carving the right leg, the shank will be at your right. Insert fork firmly into large end of leg, cut two or three slices from the thin side of the leg and slide away from you.

Turn lamb so it rests on the surface you just cut; the thick meaty section will now be in upright position. Insert fork firmly into the thick meaty section, starting at the shank end, cut slices ¼ inch thick down to the large leg bone, cutting as many slices as needed. With the fork still in place, run knife along leg bone to release all the slices; cut more slices from underside if needed.

If you want to learn how to make a roasted leg of lamb recipe, here are simple which will produce a delicious dinner. Some people will choose to serve a lamb chop recipe but always sticking with lamb. Below is one of the Polish recipes for lamb chops but also could be found on a Greek menu. This recipe could be changed to a South American recipe by adding cilantro and jalapenos. Any of these recipes will fit well as an Easter Brunch recipe along with a French toast recipe and quiche Lorraine.


Preheat oven to 300F degrees.

Wipe leg of lamb with a damp cloth. Dredge with a mixture of flour, salt, pepper and ground ginger. Add 2 tablespoons olive oil to a large skillet. Chop a small onion and add to the oil. Add 1 clove of minced garlic to the oil and onion. Sauté until tender. Add to the skillet 1 tablespoon Worcestershire sauce, 2 tablespoons catsup, 1/8 teaspoon sugar and 1 pint of boiling water. Place the leg of lamb into a roasting pan and pour the hot liquid mixture over the top. Bake slowly until very tender, spooning mixture over the top of the lamb occasionally.


A lamb chop recipe is almost as popular as a leg of lamb recipe for Easter.

  • 6 Double rib lamb chops
  • 3 Ounces canned slice mushrooms
  • 2 Tablespoons mushroom liquid
  • 1 Teaspoon salt
  • ¼ Cup sherry wine
  • 2 Beaten eggs
  • 1 Cup bread crumbs
  • ¼ Teaspoon white pepper
  • 1 Chopped jalapeno-OPTIONAL
  • 1 Tablespoon chopped cilantro-OPTIONAL

With a sharp knife, make a slit on the bone side between the rib bones into the center of the meat on each chop. Drain the mushrooms and reserve the liquid. Mix together the mushroom liquid, ½ teaspoon of salt, sherry, eggs, mushrooms and bread crumbs. Stuff chops and sprinkle with remaining salt. Cook lamb chops under broiler (4 to 5 inches) for 12-13 minutes on each side.


  • 6 Pounds leg of lamb, fat removed
  • 2 Large minced garlic cloves
  • 1 Tablespoon paprika
  • 1 Tablespoon fresh rosemary
  • 1 ½ Teaspoon salt
  • ½ Teaspoon black pepper

Preheat oven to 350F degrees.

Make 12 slits in lamb.

Combine seasonings and press a little of the mixture into each slit.

Insert meat thermometer into thickest part of meat; do not touch bone with thermometer.

Roast meat 12 to 15 minutes per pound or until thermometer reaches 130F degrees for rare; (roast 20 minutes per pound for medium or 30 to 35 minutes per pound for well done).

After roasting 1 hour baste with following orange sauce recipe until meat has reached desired doneness.

Place on heated platter and allow to stand 15 minutes before slicing; serve remaining sauce with meat.


  • ¼ Cup unsalted butter melted
  • 1 Can (6 ounces) concentrated orange juice thawed
  • ½ Cup dry red wine

Combine and blend all three ingredients.

ROASTED LEG OF LAMB with raspberry glaze

  • 5 to 6 Pounds leg of lamb
  • 2 Cloves of garlic in slivers
  • 1/3 Cup seedless red raspberry jam (reserve 2 tablespoons for sauce)
  • 3 Tablespoons dry white wine
  • 2 Teaspoons Dijon mustard
  • ¼ Teaspoon rosemary leaves
  • ¼ Teaspoon crushed black pepper
  • 1 Cup beef broth
  • 1 Tablespoon cornstarch

Preheat oven to 350F degrees.

With tip of sharp knife make slits evenly over leg of lamb; insert garlic into each slit. In small bowl mix together jam, wine, mustard, rosemary and pepper; brush lamb with ¼ cup of sauce.

Place fat side up in roasting pan; bake for 20 to 25 minutes per pound for medium rare or 160F degrees.

For more well done add 5 minutes more per pound.

Pour remaining sauce over lamb during last 40 minutes of cooking.

Remove lamb to platter and set 15 minutes before serving.

Meanwhile pour lamb drippings into a saucepan; remove excess grease.

Mix broth, cornstarch and reserve 2 tablespoons raspberry jam; whisk into drippings.

Cook over medium heat whisking until thickened.

Serve hot gravy with sliced lamb.


  • ½ Cup white vinegar
  • 1/3 Cup sugar
  • Fresh mint leaves

Heat vinegar and sugar stirring until sugar is dissolved.

Snip coarsely enough mint leaves to measure ½ cup.

Pour hot vinegar mixture over mint in a small bowl; let stand covered for several hours.

Before serving strain sauce and discard leaves.

Snip coarse fresh mint leaves measuring ¼ cup; add to sauce and serve at room temperature.


This adds a lot of flavor to the leg of lamb recipe.

  • 4 Medium mangoes, peeled and chopped
  • ¼ Cup chopped celery
  • ¼ Cup green chopped onion
  • ¼ Cup chopped sweet yellow or sweet red peppers
  • 1 Jalapeno pepper seeded and minced
  • 1/3 Cup fresh cilantro
  • ¼ Cup honey
  • ¼ Cup olive oil
  • 2 Tablespoons fresh lime juice
  • ¼ Teaspoon salt

Combine first 6 ingredients in a small bowl.

Combine honey and remaining ingredients; pour over mango mixture.

Toss gently to coat; cover and chill 30 minutes.

› Easter Leg of Lamb

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