Farm-Fresh Tips for a Bone-In Leg of Lamb
A bone-in leg of lamb is a show-stopping centerpiece—rich, flavorful, and perfect for holiday feasts or special gatherings. The bone adds depth and juiciness, making this cut truly memorable. Here’s how we prepare it at Fields of Athenry.
Bring to Room Temp – Let the lamb sit out for about 1 hour before roasting for even cooking.
Season Generously – Rub with kosher salt, cracked pepper, garlic, rosemary, and olive oil for a classic flavor pairing.
Sear or Start Hot – Roast at 425°F for 15–20 minutes to develop a golden crust.
Finish Low & Slow – Reduce oven to 325°F and continue roasting until the center reaches your preferred temperature.
Cook to Temperature – For medium-rare, pull at 130–135°F; for medium, pull at 140–145°F.
Rest Before Carving – Tent loosely with foil and rest 20 minutes before slicing to keep juices locked in.
Carve Across the Grain – Slice thinly for tender, juicy portions.
From Farm to Feast—happy cooking!