Nothing like a good leg of lamb to feast. And not only for the Easter meal although it’s a safe bet that it will be invited because an Easter menu without leg of lamb is like a Christmas meal without a log, it’s unthinkable no ? For the Easter meal, leg of lamb is very often chosen as the main course. A festive dish greatly appreciated. The leg is the softest part of the lamb, the way of cooking is important if you want to keep this tenderness. Be careful to take a leg of lamb and not a leg of mutton, which would be much stronger in taste.

Well, let’s go back to our sheep or rather to our leg of lamb. A more enjoyable party is on the way if you follow a few tips for preparation and cooking. We give you our secrets to make sure you cook your leg of lamb in the oven.

1. A leg of lamb at a good temperature
Before cooking your leg of lamb in the oven, remember to take the meat out of the refrigerator at least 1 hour before cooking. It is indeed preferable that the meat is at room temperature before starting cooking, so that it rises uniformly in temperature and cooking is homogeneous.

2. A marinated leg of lamb is a well-scented leg of lamb
Prepare a marinade based on oil and herbs and / or spices of your choice. Coat the leg of lamb, cover with cling film and let marinate for a few hours (or overnight) before cooking.

3. Do not prick it
roasted leg of lambWhy do you want to prick her flesh to push pieces of garlic? By doing this, the juice of the meat will flow during cooking (while we want to keep it preciously). If you like garlic with your meats, add cloves of garlic at the bottom of the dish 40 minutes before the end of cooking.

Do not prick it also means that it is forbidden for you to put a knife or fork into it, even during cooking to turn it over. The spatulas and any non-blunt object are welcome (and it applies to all meats).

4. Do not salt it
Do you like juicy meat? Avoid salting your leg of lamb. In the oven, it would dry out. And yes, the salt is preserved for the end of cooking and for service. Well, we will not go into details, but the kitchen is also chemistry, the eponymous book!

5. Coat it with oil 
The leg of lamb in the oven will be even better if you take the time to massage it (vigorously or not) with oil before cooking. Take an oil that is resistant to high temperatures (grapeseed oil or olive oil for example) and coat the leg generously. This allows to have a well grilled meat on the edges (while maintaining its tenderness in the center).

6. Turn on the fire!
Do not be afraid to put your leg of lamb in the oven at 240 ° C for 15 minutes. This allows you to grab the meat and have it as a “crust” that holds all the good things inside the meat.

7. Continue at a lower temperature
Now that the leg of lamb has taken a little heat stroke, it is time to begin its real cooking at a temperature of 200 ° C (thermostat 6-7). There is approximately 15 minutes of cooking for 500 g of meat. A little shorter if you like dewy meat, up to 18 minutes for a perfect cooking.

8. A leg of double-sided
For an even cooking of the meat, turn it regularly during the cooking (with spatulas only as pricking is not good, one should remember this)

9. Allow some time to absorb the juices!
Once the meat is cooked, take it out of the oven. Then, a little patience is needed! And yes, the secret of a soft and juicy meat to perfection is the time taken to cook the meat.  Generally the juice is concentrated in the center of the meat. Allow some time for the juices to spread all over the meat.

Once cooked, take the meat out of the oven. Wrap leg of lamb in foil for 15 minutes before cutting and serving. Thus, the meat does not dry out and retains all its aromas.

10.Preheat the plates
To keep your meat warm longer, preheat your plates. You will be able to drop beautiful slices of leg of lamb and enjoy!
Well it’s not all that but it made me hungry all that! I’m going to cook a little leg of lamb for me 😉