We purchased a whole lamb from our local farmer. We love meat from our farmer. We get pork, beef, chicken and now lamb! I’ve never cooked lamb roast before. Here’s how it turned out and what I did.

YUM!!! Everyone loved it. I’m so excited!! We got the whole lamb because that was the best way to get grass-fed lamb. I knew we’d eat the chops and ground lamb, but what to do with these roasts and whole leg of lamb? So I found this recipe on the web from The Kitchn. It told me everything I needed to know: what to trim, whether to marinate, how to season and what temp to reach. https://www.thekitchn.com/how-to-roast-a-leg-of-lamb-cooking-lessons-from-the-kitchn-202391

Took out of the fridge and let warm up to room temp. I should say this came from the farmer as 1/2 leg of lamb, which is what we asked for since I’m usually only cooking for four.

• 

• 

• 

I coated the roast in salt, pepper, and extra virgin olive oil and put in the rack of the roasting pan. Following the instruction from The Kitchn, I broiled for 5 minutes on the first side – that was too long or I had it too close to the broiler. I flipped it over and broiled the other side for 2 minutes – perfect.

• 

• 

Adding the rosemary/garlic seasoning on top, put in the temperature probe and set to 140F for medium doneness. I covered with aluminum foil for the first hour and then removed it for the remaining cooking time.

• 

• 

• 

Cooking this leg of lamb was SOOOOO much easier than I envisioned! What made it really great? Everyone LOVED it! YUM!!! Something new on our good eats menu!