Cooking a lamb leg in an oven bag, keep it very moist, it also keeps all of the tasty cooking juices in the bag. Once the lamb has rested, remove it, slice it and then spoon over the mouth-watering lemon and honey flavoured juices.
PREPARATION TIME: 5 minutes Cook Time: 90 minutes
- 1½ kg easy carve lamb leg
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic, peeled and sliced
- 2 tbsp warm honey
- roasted tomatoes, roasted potatoes and steamed green beans to serve
Preheat the oven to 180ºC. Mix olive oil, lemon juice, garlic and honey. Season the lamb with salt and pepper. Place lamb in a large oven bag. Pour lemon and honey mixture over lamb.
- Tightly tie the end and cut 3 slashes in the top of the bag. Place lamb into a roasting dish, roast for 1 hour for rare, 1 hour and 15 minutes for medium, or 1½ hours for well done.
- Remove lamb from oven and rest for 15 minutes before carving. Carefully remove lamb from oven bag, place lamb on a serving plate and pour over any juices. Serve with roasted tomatoes, roasted potatoes and beans.
- Suggested roasting times per 500g for lamb: lamb loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder
- Cook at 180ºC. Rare 20-25 min, Medium 25-30 min, Well done 30-35 min.
- Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
- You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast –
- rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
- Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.