Lamb was not the main meat eaten in my family but occasionally we would indulge. Not every shop will have lamb dishes where I grew up in New York City. But you were surely bound to find a local corner shop with a grill or a halal food cart in various areas of Brooklyn that would sell lamb dishes from about $6 to $8. How can you go wrong with your pick of lamb over rice, lamb combo (with chicken) over rice, and lamb gyro? Let’s not forget the additional pick of lettuce cucumber, tomatoes, hot red sauce, and/or special white sauce along with a canned drink. Yes, you sure can’t go wrong with those prices for fast food that’s fulfilling. Those memories arose in my senses leading me to try slow-roasting lamb myself.
Let’s just say I was trying to utilize all my herbs in my refrigerator in one pop coupled with my taste buds craving for lamb. It was a no-brainer when it came to making this Peppercorn Herb Leg of Lamb recipe that I’ve shared below.
Leg of Lamb Cut
A lamb is a young sheep (less than a year old) raised in many cultures as a major protein source. It can be used bone-in and boneless. The lamb primal leg section or posterior (back) portion accounts for 34% of the carcass weight. The loin is separated by a straight anterior (front) cut to the hip bone cartilage. The aitch, back, hip, round, shank, and tail are various types of bones contained in lamb leg.
Domestic or Imported
The importing of lamb has become more common across the United States. Australia and New Zealand happen to make up 50% of the imported lamb production supply within the United States.
| Domestic Lamb | versus | Imported Lamb |
| larger | Cuts size | smaller |
| milder | Flavor | mild |
| grains | Primary feed | grass |
| 135 pounds | Approximate raised weight limit | 75 pounds |
Cooking Method
This section is often great for slow roasting (dry heat) since it produces much tender steak sirloin meat. When using…
Bone in leg of lamb:
- Slow roast for one pot meal, or buffet style
- Braise (a combination of dry and wet heat) leg of lamb with beans or root vegetables
- Temperature of 325 degrees Fahrenheit typically 20 minutes per pound (weight range 5 to 9 lbs.)
Boneless leg of lamb:
- Roast by tying, the stuffed or unstuffed leg of lamb, then scallop cut
- Temperature of 325 degrees Fahrenheit typically 25 minutes per pound (weight range 4 to 7 lbs.)
To prevent foodborne illness, roast lamb leg to a minimum internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check the temperature. Allow it to rest for at least 3 minutes.
Nutrition
It is a lean meat that is low in cholesterol, contains a good source of iron, and has far less marbling than other meats. The fat is more accessible making it easier to trim off. The upside of choosing grass-fed lamb meat is that it can have elevated antioxidant properties of conjugated linoleic acid (protects against cancer).
Pairing of Lamb
The fat produces a strong flavor for lamb. There are several ways to balance the lamb fattiness such as pairing with …
- Acidic flavoring (citrus juice, vinegar, or wine).
- Dried fruit (cherries, cranberries, or raisins)
- Herb/spices (oregano, rosemary, mint)
- Root vegetables (carrots, garlic, potatoes, radishes)
- Yogurt (whole-milk Greek)
Leg of Lamb (Peppercorn Herb) Recipe
Ingredients
- 6 lbs. bone-in leg of lamb
- 3 Tbsp olive oil
- 11 sprigs fresh oregano (leaves, discard stem)
- 2 sprigs fresh rosemary (leaves, discard stem)
- 2 Tbsp black peppercorn (coarse crush)
- 2 tsp natural sea salt
- 2 carrots (washed, peeled, & rough chop)
- 2 head of garlic (peeled)
- 1 sweet onion, medium (chopped, quarters)
- 2 c + 1 c beef stock, unsalted
- 2 Tbsp cornstarch
Instructions
- Trim excess fat off of lamb, then place on rack in a roasting pan or baking dish.
- Pour olive oil, oregano leaves, rosemary leaves, black peppercorn, and sea salt on the lamb. Rub herbs and oil all over making sure all parts are covered on the lamb. Place carrots, garlic, and onion around the lamb and on top of the lamb.
- Use plastic wrap to tightly cover the dish with lamb leg. Refrigerate for 8 hours to marinate.
- Preheat oven to 325 degrees Fahrenheit.
- Remove lamb from the refrigerator and pour in 2 cups of beef stock. Place the uncooked leg of lamb in the preheated oven for 3 hours and 15 minutes.
- Remove the leg of lamb from oven and allow to rest with tented foil covering for 5 minutes. Strain the juices and discard the cooked vegetables left over in the strainer (produce approximately 1 ⅓ cups liquids).
- Place a medium saucepan on medium-high heat and pour in the strained juices.
- Pour the remaining 1 cup of beef stock in a cup then add 2 ice cubes and cornstarch. Stir until the cornstarch is completely dissolved.
- Pour the cornstarch mixture into the medium saucepan with lamb pan juices. Allow to simmer for 8 minutes on low heat while occasionally stirring gravy. It will become slightly thicker as it cooks.
- Serve lamb and gravy with vegetables. Or top off a simple romaine salad with slices of lamb and use gravy as the dressing.
Notes
So, a lamb leg, bone-in or boneless is a good choice for when you want to get things done and have a no-fuss meal right after. It is best to prepare this cut by braising or roasting while you are doing some needed spring cleaning or desk work. It is a domestic or imported lean meat rich in iron and protein. Allow the meat to marinate for a minimum of one hour up to 12 hours. The longer it marinates the deeper the flavors will be. Pair your lamb with acidic flavors, dried fruit, fresh herbs, or root vegetables. Interesting to know what you would pair your lamb dish with.