Make Gravy from the Pan juices

Remove any Fat from the surface of the liquid in the tin.
Add tin to the stove. Stir in 1-2 tablespoon Flour. And whisk in.
Add water (about 1 cup).
Season and taste.

Variations

You can adjust the seasoning, herbs, spices and pastes according to your taste. Here are some suggestions of things you can add into the tin or on the lamb itself: Garlic and Onions - Add Shallots, Sliced Red Onions to the tin. These will then form the base of the Gravy later.
Herbs -  Add Rosemary, Thyme, Mint, Tarragon to the marinade.
Spices - Adjust the Spices according to your preference. A shortcut is to use a store brought Spice rub.
Add Pastes or Marinades - Rose Harissa, Harissa, Mint Sauce, Mustard, Horseradish, Honey, Tomato Puree, Yoghurt, Passata, Any flavoured stock, Sauces of your choice.

Make a Boneless Leg of Lamb

If you are using a boneless leg of Lamb, roast in the oven at 60 C (140 F)/GM 3. For Medium Rare - Cook for 20 minutes per pound.
 For Medium - Cook for 25 minutes per pound. 
For Well Done - Cook for 30 minutes per pound.

How to serve the most tender leg of lamb

This dish deserves a table full of colour and life. Think piled up jewelled Rice, roast Veggies and vibrant Sauces. Here are a few serving ideas:

• With fragrant Jewelled Rice or earthy and delicious Mujadara
• With Flatbreads like soft pillowy Garlic Butter Naan

• With roasted Veggies such as roast squash with Zhoug or roast Potatoes
• With Salads such as Olive, Walnut and Pomegranate Salad, Easy Lebanese Fattoush Salad with Pomegranate or Authentic Turkish Tomato, Parsley and Red Onion salad
• With sides such as Yorkshire puddings

Tips for perfectly tender Lamb

• Low and slow is the way here - 6.5 hours makes this Lamb fall apart tender.
• PLEASE don’t skip the basting - It is really easy to forget this bit and it can be tedious to uncover 3 layers of paper and foil only to top up the stock and baste but it is so worth it! What can end up happening if you skip this though is that the tray gets scorched and the flavour can be compromised. Make sure to wrap the tin tightly each time.
• Let it rest - It’s worth the wait. The meat will be juicier and more flavourful.

• Use those pan juices - They are liquid gold. Drizzle them over the meat at the end and throughout.
• Trim Fat - Make sure you trim most of the Fat from the Lamb Leg or get the butcher to do it.
• Preheat the Oven - So it is nice and hot when the Lamb goes in.
• 
Take out of the Fridge - Remove Lamb from fridge one hour before cooking.

How to cook Rare, Medium or Well Done

If you want to experiment with cooking at different lengths of cooking time and test to see how you like it, cook at 325 f/160 C/GM 3: For Rare Lamb - Cook for 15 minutes per pound or until internal temperature registers at 52 C/ 125 F.
For Medium Rare - Cook for 20 minutes per pound or until internal temperature registers 54 C/130 F.
For Medium - Cook for 25 minutes per pound or until internal temperature registers 57 C or 135 F.
For Well-Done - Cook for 30 minutes per pound or until internal temperature registers 68 C/155 F.
For Tender Fall apart Lamb - Cook for 40 minutes per pound or until the internal temp registers at 74 F/165 F - 79 C/175 F.

How to cook for different lengths of time

12 hours - Cook at 110C/230 f/gm ¼.
8 Hours - Cook for 7 hours at 110 C/230 f/gm¼ and an additional 30 - 45 minutes at 200 c uncovered.
7 hours - Cook at 120 C/250 f/gm ½ for 7 hours.

5 hours - Cook at 150 C/300 f/Gas Mark 2 for 5 hours.
3 hours - Cook at 180 C/350f/gm 4 for 2 - 2.5 hours covered with foil and then 200c/Gm 6 for 30 minutes.
2 hours - Cook at200 C for 1 hour 30 - 2 hours. **After it is cooked, Lamb Leg is rested for 15 - 20 minutes before serving.

Make Ahead and Storage

Leftover roast Lamb - will keep in the fridge in an airtight container for 3 days.
Make Ahead - You can marinade the Lamb up to a day ahead so most of the work is done.
Freeze - Shred leftovers and freeze with the juices in an airtight container for up to 3 months.
Reheat - Warm gently in a covered dish to keep it moist.

FAQS

How do I know the Lamb Leg is done?


It should pull part easily with a fork.

Can I make this with a shoulder instead of a Leg?

Yes Lamb Shoulder works beautifully and is naturally more tender than Leg. It is slightly fattier making it even more succulent.

Can i add Vegetables to the tin?

Yes you can add Veg to the tin. Vegetables that will work are Shallots, Carrots, or other root Veg.  If you add Potatoes, they should only be added 1 - 1.5 hour before the end of cooking time.

Do I have to marinate lamb leg before cooking?

It isn’t a must but it does help the flavours infuse into the meat.