Hi there.
I am cooking a leg of lamb in the oven. Never done this before. I have a rub sorted and will poke it with garlic.
My question is, do I put it into some oil? Or in dry oven dish? Some recipes say put in some water
What do you recommend?
And should I use fan bake?
Thanks.

mindi1 - 2019-12-19 08:02:00

I wouldnt use fan bake for lamb, yes a bit of oil and about 1/2 cup water. Lid on dish.slow cook, maybe 150..Enjoy

korbo - 2019-12-19 08:14:00

I lay it on a thick bed of sliced, raw onion in the roasting pan, which caramelises, and makes the meat very tasty

Edited by craftylady1 at 1:26 pm, Thu 19 Dec

craftylady1 - 2019-12-19 13:21:00

It has been yonks since I cooked roast leg of lamb in the oven. I still do shoulder in the oven, a la Hugh Fearney Whittingstall.

However, I diamond cut the skin on a leg and rub in a mix of crushed garlic and minced (or finely sliced in my case) fermented limes, pop into an oven bag and roast at about 200d for 1:15-1:30 in my Easy Cook. Comes out delicious, pink and tender with a caramelised skin that is divine. I use the juices that the bag catches to make a rich,mushroom roux style gravy.

buzzy110 - 2019-12-19 13:46:00

I use nothing, lamb tends be fattier anyway, so it will baste itself.

lythande1 - 2019-12-19 14:11:00

I use nothing or some fresh rosemary and I put it on a v shaped rack into a hot oven to brown the top for 30 min then turn the temperature down to 160, 30 min per 500 gm. Rest the meat on the bench 30 min before cutting. Might put a piece of tinfoil over the top tohelp keep it warm. I like the taste of roast lamb and don't need anything but salt and pepper and gravy with it.

jhan - 2019-12-19 16:43:00

I put a bit of water in with the leg of lamb, cut the garlic into slivers and put in holes poked with a sharp knife, I use a crust instead of a rub, and definately rest it covered for about 20-30 minutes before cutting it, cooking time depends on how pink you want the meat and use enough salt, or soy sauce if you want something to stick the rub to. Google a recipe and follow it for the first time you make it.

articferrit - 2019-12-19 17:24:00

This is the recipe I use - absolutely delicious and so tender you can just pull the bones out https://www.kalofagas.ca/2013/02/10/slow-roasted-leg-of-lamb
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sarahb5 - 2019-12-19 20:20:00

Thanks everyone for your suggestions. I love this community.

mindi1 - 2019-12-19 20:51:00