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One of the amazing things about cooking a roast is the magic that happens in the oven. Once you’ve spent the time seasoning and prepping, the rest is simple. The result is a delightful, savory aroma wafting from the kitchen and throughout the house, along with the expectations of tasting something truly flavorful and delicious!

A pasture raised, grass-fed leg of lamb roast is a main course dish that is made for the holidays and family gatherings, regardless the season.

Sean Coonce of PasturedKitchen.com shares this recipe featuring US Wellness pasture raised lamb. We hope you enjoy!

Recipe Author: Sean Coonce | Pastured Kitchen

US Wellness Shopping List: Whole Leg of Lamb

Prep Time: 2 hours
Cook Time: 3 hours
Total Time: 5 hours

Serves: 6

Ingredients

  • 1 – Whole Leg of Lamb (3-5 lbs)
  • 4 – Cloves garlic, cut into thick slices
  • Fresh rosemary sprigs, cut into 1-2 inch pieces
  • 2 tbsp sea salt
  • Black pepper

Instructions

  1. Rinse leg of lamb with cold water and pat dry.
  2. Liberally coat entire leg with sea salt and pepper. Place in plastic bag and refrigerate for 2 hours but up to 24. The longer you wait, the more the salt will penetrate the meat and season it throughout.
  3. Remove lamb from bag and rinse with cool water and pat dry.
  4. Preheat oven to 425° F
  5. While oven is preheating use a pairing knife to cut slits about 1 inch deep all around the lamb. Stuff garlic clove slices and rosemary sprig pieces in each slit.
  6. Place lamb in a roasting pan and roast in oven at 425° F for 30 minutes to get an ‘oven sear’
  7. Reduce heat to 325° F and roast leg of lamb until internal temperature reads 132°-135° on an oven thermometer.
  8. Once desired doneness has been achieved, remove lamb from oven and let rest at MINIMUM of 30 minutes but ideally up to an hour. This will allow the juices to relax inside the lamb and keep it moist.
  9. Slice lamb perpendicular to the bone and serve.
  10. Enjoy!

Meet The Chef

Sean Coonce has battled epilepsy since childhood. While on a Paleo diet, Sean has reduced dependence on medications for managing symptoms. He’s been able to thrive using food as medicine. For more recipes and cooking tips, visit Sean’s website, Pastured Kitchen.

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