The leg of lamb is the classic roast — a large, relatively lean hind leg that anchors holiday tables. Roast it whole, or butterfly it for the grill.
Where Leg of Lamb Comes From
The whole hind leg, from the hip down, sold bone-in or boneless.
How to Cook Leg of Lamb
- Roasting: to 130–135°F for medium-rare
- Butterflied: opened flat for even grilling
- Studded with garlic and rosemary
- Rest well before carving
Leg of Lamb is part of the lamb leg primal. Find a farm raising pasture lamb near you.
How to Cook It
Best methods for this cut: Roasting, Grilling. Browse all recipes & guides.
Frequently Asked Questions
How long do you cook a leg of lamb?
Roughly 15–20 minutes per pound at 325°F for medium-rare (about 130–135°F), but cook to internal temperature and rest.
Should you cook leg of lamb bone-in or boneless?
Bone-in has more flavor and a classic look; boneless butterflied leg grills and carves more easily.
What temperature is leg of lamb done?
130–135°F for medium-rare, 140–145°F for medium. Rest before carving.