Lamb Leg Cooking Guidelines
1. Take the leg of lamb out of the refrigerator 1 hour prior to cooking to bring it to room temperature. Pat dry and season with salt, pepper and herbs of your choice.
2. Preheat oven to 475°F. If you would like your lamb leg extra crispy, you can sear it before roasting. In a large pan or cast iron skillet, heat canola oil. Place the leg in the pan fatty side down and render fat until golden brown. Sear on all sides before moving to the roasting pan.
3. Line the bottom of a roasting pan with a bed of fresh herbs and transfer the seared leg, fatty side up, into the pan directly on the herbs.
4. Place the roasting pan in the center of the oven at 475°F. After 10 minutes, reduce the temperature to 350°F. Check the internal temperature of the meat after 45 minutes and continue to check often. The cooking time will vary depending on the size of the leg, but cook for about 1 1/2 hours or until the internal temperature reaches 135°F, because it will continue to rise in temperature after leaving the oven. Let the lamb rest out of the oven for at least 15 minutes to allow the juices to redistribute.