7 Reasons Why Leg of Lamb Recipes Enjoy Ever-Increasing Popularity

Leg of lamb recipes are easy to prepare.

Leg of lamb recipes are easy to prepare. The leg is a large, meaty cut well-known for its rich flavor. It can be served boneless or bone-in.

Varieties of leg o'lamb (as these recipes are often called) offer the cook plenty of opportunity for creativity.

Everyone seems to have heard of lamb leg, yet not everyone has tried it. Most consider an invitation to a leg of lamb dinner a special treat.

If lamb meat can be found at all, leg of lamb is one of the most available cuts, especially around Easter time.

Health-conscious people are increasingly aware of the high CLA and omega 3 content of grassfed lamb. According to a growing body of research, atherosclerosis, stroke, diabetes, Alzheimer’s disease and many other heath conditions may all be positively affected by CLA and Omega 3 fatty acids. These grassfed leg of lamb recipes are all loaded with CLA and omega 3's.

Be careful not to overcook any grassfed leg of lamb recipe. Grassfed meat has less fat and tends to cook faster than ordinary meat.

Leg of Lamb Recipe with Mint Sauce

6 pound grassfed leg of lamb
1 tablespoon melted butter
1 tablespoon oil
1 tablespoon salt
1 cup water
½ cup sugar
½ teaspoon ground black pepper
1 scant cup white vinegar
1 teaspoon Worcestershire sauce
1 tablespoon strained bottled mint sauce

Wipe leg of lamb with damp paper towel. Dry with paper towel. Combine butter and oil and brush mixture over the meat. Preheat oven to 450°F. Place grassfed leg of lamb in a roasting pan which has sides for holding sauce. Roast leg of lamb for about 20 to 25 minutes, turning often, until meat is brown on all sides.

Remove pan from oven and reduce heat to 325°F. Place a meat thermometer in thickest part. Sprinkle the salt in the side of the pan. Add water and stir. Sprinkle sugar and pepper over the meat. Pour vinegar over the meat. Baste. Return to oven and roast about 1½ hours, or until thermometer reaches 120-145°F, basting often during cooking.

When leg of lamb is done, remove from pan and place on platter. Cover lightly with foil to keep warm.

Skim any fat from the liquid that remains in the roasting pan. Add the Worcestershire sauce, the mint sauce and serve with the lamb. Sauce will be very thin and a rich dark brown.

This grassfed leg of lamb recipe serve 8. Super!

If you don't try any other leg of lamb recipes here, try this one.

1 Tablespoon grassfed butter
1 large yellow onion, chopped fine
4 cloves, minced
1 pound mushrooms, chopped
1 medium navel orange
2 slices whole wheat bread, torn into small pieces
1/2 cup minced parsley
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried basil, crumbled
1/4 teaspoon black pepper
1 grassfed leg of lamb (7 1/2 pounds), trimmed of fat and boned
1 cup beef broth
1 Tablespoon flour

Preheat the oven to 450 degrees F. In a heavy 10-inch skillet, melt the grassfed butter over moderate heat. Add the onion and garlic and cook, uncovered, for 5 minutes or until soft. Add the mushrooms and cook 5 minutes longer or until the mushroom juices have evaporated. Remove from heat.

Grate 1 teaspoon rind from the orange into the pan, then peel the orange and set aside. Mix in the bread, parsley, marjoram, basil and pepper.

Spread out the lamb, fat side down, and smooth the mushroom mixture over it, leaving 1/2 inch margins all around. Roll up as for a jelly roll, tying with string at 2 inch intervals.

Place the lamb on a rack in a shallow roasting pan and roast, uncovered, for 15 minutes. Reduce the oven temperature to 350 degrees F. and roast another 50 minutes for rare (135° F. on a meat thermometer) 1 hour for medium (160° F) and 1 1/4 hours for well done (165° F.) Do not overcook--grassfed lamb cooks faster than store-bought, grain-fed lamb. Transfer the lamb to a platter and let it stand for 20 minutes.

Meanwhile, skim the fat from the drippings in the roasting pan. To the remaining drippings, add 3/4 cup of the beef broth. Set over low heat and stir, scraping up any browned bits. Blend the flour with the remaining broth, add to the pan, and cook, stirring, for 3 minutes or until the sauce has thickened. Remove from the heat. Chop the peeled orange and stir into the sauce.

Remove the strings from the grassfed lamb. Place the grassfed lamb on the heated platter, slice, and serve with the sauce.

These leg of lamb recipes serve 10

1 6-pound leg of grassfed lamb, very well trimmed
5 garlic cloves, thinly slivered
20 small sprigs of fresh rosemary
20 small springs of fresh sage
1/4 cup olive oil
Coarse kosher salt and freshly ground black pepper

Make thin, deep slits all over the leg of grassfed lamb; insert the garlic slivers and herb sprigs in the slits.

Drizzle the lamb with the olive oil and sprinkle with salt and pepper.

Let marinate at room temperature for 20 minutes.

Preheat oven to 425° F.

Place the lamb on a rack set in a roasting pan and cook for about 3/4 of an hour. Remove the lamb from the oven and let stand for 10 minutes before carving.

These grassfed leg of lamb recipes serve 6.

1 7-8 pound leg of grassfed lamb
4 garlic cloves, halved
1/2 cup olive oil
2 Tablespoons fresh or dried rosemary leaves
1 Tablespoon ground cumin
1 1/2 teaspoons coarsely ground black pepper
Coarse salt to taste

Prepare a grill.

Rub entire leg of grassfed lamb with the cut sides of garlic, and coat it liberally with olive oil.

Pat the rosemary, cumin, and black pepper evenly over the surface, and sprinkle with salt.

Grill the lamb over the hot coals, turning it frequently, for about 30-40 minutes. Check for doneness by cutting into the thickest part of the meat and return to the grill if necessary, testing frequently. For medium-rare, the lamb should be pale pink in the center.

Slice into slivers and serve.

These grassfed leg of lamb recipes serve 10-12.

1 grassfed leg of lamb
Salt and pepper to taste
3 garlic cloves, slivered
Sprigs of fresh rosemary
1 10 ounce jar guava jelly, melted over low heat

Preheat the oven to 350° F.

Rub the grassfed lamb with salt and pepper. With the point of a knife, cut slits in the skin; stuff with garlic slivers and rosemary.

Place on a rack in a roasting pan and toast about 1 1/4 hours, basting occasionally with the jelly.

The internal temperature of the grassfed lamb should be 115° F. (rare) to 130° F. (medium) on a meat thermometer.

Let grassfed lamb rest about 15 minutes before carving.

This grassfed leg of lamb recipe serve 8 to 10 people.

1 small (4 to 5 pound) grassfed leg of lamb, or the shank end of a large grassfed leg of lamb
6 garlic cloves, sliced
1/2 cup olive oil
Salt and pepper to taste
4 to 6 sprigs fresh rosemary or 2 Tablespoons dried
4 to 6 roasting potatoes, washed and cut into quarters or eighths
6 small artichokes, quartered with chokes removed
6 to 8 heads of garlic
Optional or additional vegetables; baby turnips, leeks, shallots, carrots, parsnips
1 teaspoon salt

Preheat the oven to 400° F.

With the point of a small knife, make small incisions at equal intervals under the skin of the grassfed lamb. Insert the garlic slices in these slits.

Rub the grassfed lamb with some of the oil and sprinkle with salt and pepper. Insert rosemary sprigs in the slits, or sprinkle the grassfed lamb with dried rosemary.

Pour the remaining oil into a shallow heavy baking dish or roaster and put grassfed lamb in it. Arrange vegetables around it and coat them with olive oil, 1 teaspoon salt and pepper.

Roast lamb for 40 to 50 minutes, basting from time to time with the cooking juices.

Remove grassfed lamb from the oven and let sit for about 10 minutes before carving. Keep the vegetables warm until ready to serve.

Arrange the grassfed lamb on a tray with the vegetables and garnish with sprigs of rosemary.

This grassfed leg of lamb recipe serve 4 to 6 people.

1 grassfed lamb leg
2 Tbsp softened grassfed butter
1 tsp thyme leaves
1/2 tsp rubbed sage
1/2 tsp powdered marjoram
1 clove garlic, crushed

Run the rotisserie spit lengthwise through the grassfed leg of lamb along the bone so that it is well balanced. Combine the ingredients to make herb mixture. With a spatula, spread the mixture over the entire roast. Cook on turning spit over hot coals until roast meat thermometer registers 175-180° F. Time required to cook a 5-6 pound leg is about 3 1/2 to 4 hours.

Our family raises and sells grassfed meat (lamb) directly to health-conscious consumers. We began direct marketing quality lamb products in 1994. At this time we sell only whole lamb bundles. If you want individual lamb cuts such as rack of lamb or leg of lamb I recommend US Wellness Meats.

I know the industry inside out. That's why I favor getting grass-fed meat --and other products-- from US Wellness. For quality and consistency, they can't be beat. US Wellness Meats sells quality grassland meat products - Visit them Online!


www.norway-hei.com is a fascinating site with authentic Norwegian lamb recipes including lamb casserole.
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