Roast Lamb from Leg

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	4 hrs
Total Time	4 hrs 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the leg of lamb and pat dry. Rub the spices vigorously on all sides. Put the meat in a roaster with a little water. The meat side should be facing down.
Clean the vegetables, chop them roughly and spread them around the lamb. Put the roaster in the preheated oven (220 ° C) on the lowest level. Let the leg roast for 2 hours. Replace evaporated liquid again and again.
After 2 hours, turn the roast and reduce the temperature to 190 ° C. Leave the roast in the oven for another 2 hours.
At the end of the cooking time, remove the meat and let it rest for a while. In the meantime, boil the roast set with water and strain the vegetables through a sieve into the sauce. Season to taste with salt and pepper. Tie a little if necessary.
Bone the leg and cut the meat into slices. Reheat in the sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.