Lamb is a favourite Sunday Roast staple in the UK and is traditionally a Springtime meat staple. As Easter and Mother’s Day approach we’re on the lookout for a special dish to serve to family and friends. Lamb is a very distinct and flavourful meat with a variety of cuts that can suit different occasions. When serving a large group meal, a leg of lamb is our preferred way to feed everyone. It’s simpler than it sounds, read more to discover all the best ways to prepare and cook your leg of lamb.  
About Grass-Fed Lamb Legs
About Grass-fed Lamb 
Bone in lamb legs are very impressive cuts that come from the back haunches of the lamb, they usually weigh in at about 5 to 7 pounds.  

An important first thing to consider the size of the lamb leg, The Deli Society Grass-Fed Leg of Lamb typically comes in at 2.4kg. Place this size around how many guests you’re planning to host, the rule of thumb is to estimate about ¾ to 1 pound of meat per person, depending on side dishes.  
How to Prepare a Grass-Fed Leg of Lamb

Begin by trimming any excess fat from the surface of the lamb to avoid the meat coming out greasy.  Next, enhance the flavours of the meat by marinating the lamb. There are several different marinades and rubs you can do depending on the flavour you’re looking for. We recommend keeping it simple and going a for salt, pepper, oil, garlic, and rosemary rub. Make a mixture of oil, garlic, and rosemary and spread covering the entirety of the lamb leg. Follow but covering in salt and pepper so both spices are evenly dispersed. Place full sprigs of rosemary and garlic gloves underneath the lamb  
Our leg of lamb recipe
  • Serves: 6-8
  • Prep time: 20 minutes
  • Cooking time: 2 hours (plus resting time)


After you’ve prepared your leg of lamb it’s time to cook it! A tool we highly recommend when cooking a piece of meat as large as a leg of lamb is a meat thermometer. Being able to check the internal temperature ensures that the meat is cooked to perfection. If you don’t have a meat thermometer, no worries just be very precise on cooking, heating and cooling times per pound of meat.  

Place the lamb in a preheated oven for 20 minutes on the roast setting at a temperature of 240°C/475°F (220°C fan). This gets a little bit of colour to develop on the outside crust. After 20 minutes reduce the temperature of the oven to 200°C/400°F (180°C fan) and roast the meat for another hour so the internal temperature is 53°C/127°F for a nice pink inside. Make sure to pull the meat out around the 45-minute mark and check the internal temperature and ensure the meat isn’t cooking too quickly, if it is pull it out early. A good general guide for desired doneness is below.  

  • Rare: 15-20 minutes per pound at 325°F (163°C) 
  • Medium-Rare: 20-25 minutes per pound at 325°F (163°C) 
  • Medium: 25-30 minutes per pound at 325°F (163°C) 
Finally, let the meat rest as it will continue to cook for a bit longer out of the oven. While it’s resting the internal temperature will rise to around 63°C (144°F) for medium doneness. The guide below outlines what the internal temperature should be depending on desired doneness.  
  • Rare: 
  • 120°F to 125°F (49°C to 52°C) 
  • The meat will be very red and cool in the centre. 
  • Medium-Rare: 
  • 130°F to 135°F (54°C to 57°C) 
  • The centre will be pink and warm. 
  • Medium: 
  • 140°F to 145°F (60°C to 63°C) 
  • The centre will be light pink and slightly hot. 
  • Medium-Well: 
  • 150°F to 155°F (66°C to 68°C) 
  • The centre will have a small amount of pink and be hot. 
  • Well-Done: 
  • 160°F and above (71°C and above) 
  • The meat will be grey-brown throughout and fully cooked. 

When it comes to serving your perfectly cooked leg of lamb there's an endless array of options. A wide number of sides and wines pair nicely with lamb. For sides we often go with roast vegetables that are in season such as carrots, parsnips, and cauliflower. A good starch is always roast potatoes with a mint pesto to align perfectly with the grass-fed leg of lamb. For a decadent veg maple syrup glazed Brussel sprouts with TDS Tuscan Guanciale.  
Now for the most important pairing, wine. Many red and white wine varieties pair beautifully with lamb. Cabernet Sauvignon is a classic pairing with lamb for to the bold dark fruit flavours and peppery notes that align with those in the meat. This is the perfect wine if you want something to stand up well to the flavours of the meat. Another bold option is a Merlot, known to have a smoother profile that compliments the meat without overpowering it.  
If you want something a little lighter a pinot noir is a great choice, with red fruit flavours and a subtle earthiness that can complement the delicacy of lamb.  
A crisp white wine is also a great option to pair with lighter lamb dishes such as a roast lamb leg. You can’t go wrong with a Sauvignon Blanc or Pinot Grigio in this case. These will provide a nice refreshing contrast to the richness of the meat and bring out its light and delicate flavours.  

Pairs well with

Your Cart