Useful Tips

Quick and delicious lamb leg oven recipes


leg of a young lamb (or shoulder blade) 2-2.5 kg
rosemary or thyme several branches
mustard 4-6 tbsp
honey 1 tbsp
garlic 1 head
olive oil 2 tbsp
lemon juice 1 tbsp
freshly ground pepper

Step by step recipe with photo

Wash the ham and dry it with paper towels.
Cut excess fat from the ham (it is better to leave a little fat (a thin layer) - it will give the meat a juiciness).
Cook marinade.
Peel and finely chop the garlic.
In a bowl, mix mustard, honey, lemon juice, chopped garlic, olive oil, rosemary or thyme leaves.

Grate the ham well with salt and freshly ground pepper.
Coat with marinade, overlay with rosemary, wrap in foil or cling film and put in the refrigerator for a day.

Tip 1. You just need to grate the meat well with salt, pepper and cooked marinade. At the same time, it is not necessary to stuff it with garlic so that juices do not flow out of the meat during baking, from the holes made.

Tip 2. Meat can be marinated from 3 hours to several days. But the longer the ham is pickled, the more intense and vibrant the taste of the finished meat will be.

2-3 hours before cooking, remove the meat from the refrigerator and let it reach room temperature.
Lightly grease the baking sheet with olive oil and put the ham in it.

Preheat the oven to 230 ° C.
Put the baking tray with ham in a hot oven and bake for 20 minutes, until crusted.
Reduce temperature to 100 ° C.
The ham, if desired, can be covered with foil and baked for 3 hours (at 100 ° C).
Then reduce the temperature to 90 ° C and bake the ham for about 2-3 hours (depending on weight).
If there is a meat thermometer, measure the temperature in the thickest piece of ham (note, the temperature is given in degrees Celsius and Fahrenheit):

- medium fry (medium) - 54-57 ° C / 130-135 ° F
- good cooking (medium-well) - 60-63 ° C / 140-145 ° F
- fully-done (well-done) - 65-68 ° C / 150-155 ° F

Tip. For my taste, the optimal temperature for roasting mutton is about 63 ° C (medium-well). At this temperature, the meat is deliciously juicy (with pink juice), tender and tasty.
Well-done meat turns out to be drier and not juicy - it’s better not to fry a little lamb. Although, each has its own preferences.

Wrap the finished ham in foil and leave it in a warm place (you can in the ajar oven) for 15 minutes, rest.
Lamb is well suited for garnish: rice, potatoes, green beans, fresh vegetables, etc.

I wish you bon appetit!

Meat that just melts in your mouth

Lamb leg is the most tender part of the carcass, which has a minimum amount of fat. This type of meat has in its composition all the necessary vitamins and minerals. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Due to the unique properties of meat, it is nutritious and satisfying, which can not be said about other types.

  • salt,
  • one lemon
  • lamb - 2.5 kg
  • fresh rosemary (to taste),
  • 3 cloves garlic,
  • vegetable oil.

To make the dish juicy and soft, it is recommended to cover it with foil and hold it in this state for 20 minutes at room temperature.

Wash meat and remove all veins.

Combine the spices with lemon juice and a small amount of vegetable oil. Put the meat in a large container and carefully grease it with the prepared mixture. There, put peeled, chopped garlic.

Marinate the meat for 12 hours in the refrigerator.

Place the lamb leg in a pre-greased baking sheet. Bake in the oven at 160 0 C for one and a half hours. In order for the meat to get a golden brown crust, it should be kept in the oven for half an hour at 200 0 С.

Serve it with warm and potatoes or rice.

Tasty lamb leg recipe in foil

This type of recipe was noted by many famous restaurants. The lamb leg baked in the oven in foil is very tasty if you use the fresh part of the carcass. Thanks to the metal cover, the dish acquires an incredible aroma and juiciness. In addition, the food has an amazing view.

To prepare this recipe you need:

  • lamb leg 2-3 kg,
  • 200 grams of prunes,
  • one big carrot
  • two front bulbs,
  • a small bunch of fresh parsley,
  • head of garlic
  • half a glass of mustard,
  • lemon,
  • olive or vegetable oil - four tablespoons,
  • other spices to taste.

Fresh meat should have as light fat as possible.

First, prepare the meat. It will need to be washed and dried with a paper towel. Once the ham has been prepared, you can proceed to the marinade.

In a deep container, combine dry seasonings, finely chopped parsley and chopped garlic. Mix the components and add oil. Also add freshly squeezed lemon juice to them.

The resulting marinade rub your leg well.

Wrap the meat in a large piece of foil and leave to marinate for 10 - 12 hours. Then make small cuts on it and lay in them a piece of prunes and a sprig of parsley. A similar procedure will help lamb bake well.

Wash carrots and onions, peel and cut into circles.

Sprinkle the meat with mustard and salt, and put chopped carrots and onions around.

Wrap the leg again in foil before sending it to the oven. Bake at 180 0 С. After an hour of cooking, unfold it and hold it in the oven for 60 minutes. During cooking, periodically pour meat with allocated juice. At the end of 2 hours, remove the baking sheet from the cabinet. You can start the tasting in 20 minutes.

This recipe for baked lamb leg in the oven is a real find when you need to cook something interesting, satisfying and in large quantities.

Incredibly delicious recipe for lamb in the sleeve

Everyone who wants to please their loved ones with delicious food - this recipe is what you need. The secret to cooking baked lamb leg is marinade. Thanks to the right ingredients, the meat is soft, tender and with a pleasant aftertaste.

The cooking method is very simple and fast. It does not require special knowledge and skills.

  • 1 kg of lamb,
  • 4 small circles of lemon
  • 2 small heads of garlic,
  • salt to taste
  • three things bay leaves,
  • half a teaspoon of peas,
  • 0.5 teaspoon whole coriander
  • a tablespoon of honey
  • 1 tbsp. l French mustard
  • a tablespoon of refined vegetable oil.

Wash the meat and rub with salt on all sides. In order for it to be well saturated, you should leave the lamb leg for one hour.

To prepare the marinade, it is necessary to grind bay leaves, coriander and pepper in a blender.

Then combine in a bowl honey, mustard and spices. Add vegetable oil to the container and mix well.

Lubricate the mutton with the resulting marinade on all sides.

Place the meat in a sleeve, and put slices of lemon and garlic cloves on top of it. Thoroughly fasten the edges and leave in the refrigerator for two hours.

Before you put the meat in the oven, you must heat the cabinet to 170 0 C.

Lamb is cooked for 2.5 hours. You can check the meat with a wooden skewer. If a clear liquid is released from a punctured place, then it is considered to be prepared.

The lamb leg baked in the oven in the sleeve is very juicy and tasty. Such meat is well separated from the bone and not very oily. A similar dish will be very useful for both adults and seniors, and children.

An oven-baked lamb shoulder or leg is a popular dish in many countries of the world. It is an integral part of family and holiday dinners. Such meat is able to enrich the body with the necessary vitamins. If everything is done correctly, then the meat will turn out to be tender, juicy, resembling a dish from an expensive restaurant.

How to cook a lamb leg in the oven

The meaty ham can be supplemented with vegetables, seasonings and various greens. In any case, the meat is juicy and delicate in taste. Before baking a lamb leg in the oven, you need to figure out a choice. Better buy the back of the lamb. Such a carcass has no unpleasant odor and is not very oily. If you notice yellow fat on a mutton leg, then it is better to refuse this piece: if you don’t marinate, it will have a specific aroma.

How much to bake

Such a baked leg, in comparison with plain pork, should take longer to cook. A large role is played by the size of the legs. Time must be calculated according to this principle: for every kilogram of weight per hour. In order not to suffer with how much lamb is cooked in the oven, it is worth buying a culinary thermometer. Having set it in the widest place of the carcass, the hostess should see 65 C of internal temperature. This indicates the complete readiness of the shank. After turning off the oven, the lamb leg should still be infused for 20 minutes.

How to pickle

The method of pickling depends on the quality of the mutton ham. If good meat was bought, then it is enough to salt, pepper and add aromatic spices with olive oil. For baking, it is better to choose a portion of the young lamb. If the animal is under 18 months old, then the fibers retain a large amount of nucleic acid, there is no characteristic specific smell.

Garlic, onions, red peppers and tomatoes are also great for marinating. Such Caucasian spices as hops-suneli, cilantro, caraway seeds will saturate the drumstick with a special aroma. Many people have difficulty how to marinate a lamb leg for baking, if the meat is tough. Professionals recommend using kiwi for this occasion. The leg is rubbed with fruit puree and pickled for an hour or two. All rigidity will go away. In addition, you can boil the shank, and then start the main cooking using the oven.

Oven leg recipe in the oven

There are many options for cooking shanks using the oven. Such a dish looks very beautiful and festive, as in the photo. Baked shank can go both immediately with a side dish, and without it. For this, potatoes or grains, beans are suitable. Many people prefer to cook with their sleeves, which makes the lamb recipe in the oven even easier to follow. In this case, the dish will never burn, retain its flavor, juice and juiciness.

The recipe presented is often used for a special occasion. The dish is not a traditional food of our region, therefore it is joyfully prepared for the holidays. Baking the lamb leg in the oven in the foil is very simple if you have a good meat back and spices at home. Thanks to a thin metal wrapper, aromas and juiciness do not evaporate outward. In addition, the view of such a dish is amazing!

  • lamb leg - 2.5 kg,
  • prunes - 200 g
  • carrot - 1 pc.,
  • white onion - 2 pcs.,
  • parsley - 1 bunch,
  • garlic - 6 cloves,
  • mustard - 2 tbsp. l.,
  • lemon - 1 pc.,
  • olive oil - 4 tbsp. l.,
  • spice.

  1. Wash the ham, free from excess fat.
  2. For the marinade, use various seasonings: peas, lavrushka, Provence herbs and basil. To dry mixes add parsley, chopped garlic. Pour the resulting mass with olive oil, juice of fresh lemon, mix well.
  3. Rub leg thoroughly with marinade. Wrap in foil for 12 hours.
  4. Before baking, make deep cuts in the leg, lay them with prunes, herbs.
  5. Thoroughly rub leg with mustard and salt, lay pieces of carrot and onion around.
  6. Preheat the oven to 220 degrees and send the leg wrapped in foil inside.
  7. After an hour, reduce the temperature to 180 C, open the foil.
  8. Cook another 60 minutes, periodically pouring the lamb with its own juice.
  9. After 2 hours, let the baked dish brew, wrapped in foil, for another 20 minutes.

With potato

Baked lamb shoulder is delicious and nutritious. Lamb meat contains a large amount of protein, with regard to cholesterol, then its minimum. In combination with potatoes, it comes out very satisfying. Mistresses will appreciate the simplicity and ease of the cooking process. This option will not take much time, and due to the fact that lamb with potatoes in the oven in the sleeve is obtained impressive volumes, you can eat a baked dish for several days.

  • lamb leg - 1 kg.,
  • potatoes - 2 kg
  • Lavrushka - 2 leaves,
  • white onion - 2 heads,
  • oregano - 2 pinches,
  • sunflower oil - 3 tbsp. l.,
  • spice mix.

  1. Wash the lamb leg, dry with a paper towel. If desired, you can grind to get a full roast, or leave whole.
  2. Add salt to the ham, add spices. Leave to marinate for 40 minutes
  3. Peel the onion, cut into large pieces.
  4. Wash the potatoes, chop the bars no thinner than 1 cm.
  5. Mix vegetables with each other, add salt and pepper.
  6. Smear a baking sheet with butter, put potatoes and onions on top of it, ham on top. Sprinkle all oregano and other spices.
  7. Preheat the oven to 220 degrees, set the dish for 45 minutes.
  8. Periodically pour the baked ham into the bouillon, which is collected in a baking sheet. If not enough, add half a glass of dry wine.
  9. After the required time has elapsed, allow the dish to cool for 5 minutes, then serve.

A plastic sleeve - a universal invention, comes to the aid of a housewife in any situation, even if she does not know how to bake a lamb leg in the oven. This cooking technique requires minimal effort. Everything that would not fill the carcass will convey its aroma. Lamb baked with a sleeve does not require time consuming. Just set the desired temperature and forget about the dish. After 3 hours, you will get a juicy and festive meal. A lamb leg baked in beer according to such a recipe will come out amazing. If there is no whole piece, you can make a knuckle by this principle.

  • mutton ham - 1.5 kg,
  • white onion - 2 pcs.,
  • garlic - 4 cloves,
  • basil is a small bunch
  • Lavrushka - 2 leaves,
  • black pepper - 1 tsp.,
  • olive oil - 3 tbsp. l.,
  • wine vinegar - 1 tsp.,
  • bitter pepper - 1 pc.,
  • beer - 1 glass.
  • salt as needed.

  1. Wash and dry the ham with a paper towel.
  2. Make shallow cuts in the shank, stuff with garlic and laurel leaves, sprinkle abundantly with salt and pepper.
  3. Add half a glass of beer, herbs, vinegar, hot pepper and grate a foot to olive oil. Leave for 2 hours.
  4. Cut the onion into rings, put the sleeve on it.
  5. A leg is laid out on the onion pillow, poured with beer.
  6. In the oven preheated to 200 ° C, send ham for 3 hours.
  7. 30 minutes before the readiness to open the sleeve and reduce the fire to 180 C. Periodically pour the shank with a beer yushka.

Lamb leg goes well with a side dish of vegetables. Potatoes, tomatoes and carrots will not only help to better reveal the taste of meat carcasses, and add aroma, make the baked dish even more appetizing. If you like lamb leg with vegetables in the oven, but do not know how to cook the dish yourself, follow the recipe. For this option, both the whole part and the pieces are suitable.

  • lamb ham - 500 g,
  • potatoes - 200 g.,
  • carrot - 1 pc.,
  • onion - 1 pc.,
  • tomatoes - 3 pcs.,
  • sunflower oil - 3 tablespoons,
  • spices, salt to taste.

  1. Wash the lamb, remove excess fat. For marinade use spices, salt and sunflower oil. Rub them abundantly with a piece of meat. Leave to marinate for an hour.
  2. Cut vegetables into large pieces, put on the bottom of a deep baking bowl.
  3. A ham is laid out on the vegetables, half a glass of water is added.
  4. Preheat the oven to 200 ° C, place a bowl. Cook for 1.5 hours with the lid closed.
  5. After the set time has passed, remove the lid and leave the food in the oven to form a golden crust.

If you like unusual culinary improvisations, try combining sweet and sour quince with rich aromatic meat. With such a baked dish it is easy to surprise guests with its gastronomic talents. The unusual fruit, although it has its sweetness, does not kill the wonderful taste of meat, but emphasizes it. The fruit contains a large amount of vitamins and minerals.Only 2 hours of time, and a juicy lamb leg baked with quince will appear on the table.

  • lamb leg - 1.5 kg,
  • quince - 0.3 kg
  • carrots - 2 pcs.,
  • white onion - 2 pcs.,
  • Lavrushka - 2 pcs.,
  • garlic - 1 head,
  • cardamom - 6 pcs.,
  • a mixture of peppers
  • salt.

  1. Peel the onion, cut into large pieces.
  2. Wash carrots, chop into large squares.
  3. Quince should choose a ripe, with a clean and smooth yellow peel. Wash fruit, cut into slices. Do not remove the peel, otherwise the quince will become porridge during cooking.
  4. The glass baking dish must be covered with foil.
  5. Put onion, carrot, bay leaf, add spices. If you want the meat to be more flavorful, then cardamom is better to peel. Place the ham on a vegetable pillow.
  6. Top lamb generously fill with quince, add 2 cups of water to the total mass.
  7. Cook with a closed lid for 2 hours at a temperature of 180 C.

A simple recipe will appeal to both experienced and novice cooks. Fragrant mustard will allow lamb to better open its potential, satisfy even the most demanding gourmet. If you don’t know how to cook the back, remember this recipe. Baked lamb leg in mustard is a festive dish that can be easily prepared every day.

  • lamb leg - 1.5 kg,
  • Dijon mustard - 2 tbsp. l.,
  • vegetable oil - 2 tbsp. l.,
  • mixtures of peppers, salt.

  1. Wash the leg, cut off the remaining fat and veins. Generously grate with pepper and salt.
  2. To pickle meat, you must mix mustard and oil. Carefully coat the ham with the resulting mass, leave for an hour or two.
  3. They put a foot in the sleeve into the oven preheated to 200 ° C. For 1.5, 2.5 hours is enough, but if the mass of the drumstick is more, the time needs to be increased.
  4. After the right time, we take out a ham, separate the bones (this will be easy) and serve.

Stuffed lamb leg

If you do not know how to prepare a delicious dish for the holiday, then pay attention to this recipe. Stuffed lamb leg, baked in the oven - a chic dish for a celebration. The dish will be an excellent choice for those who do not like to spend a lot of time at the oven. Due to the large volumes, the whole family will be able to eat for several days. For the filling, different mushrooms or even mixtures thereof are suitable. For aroma, you can use caraway, rosemary and other spices. Spices only emphasize the taste of a special kind of meat.

  • lamb leg - 1.5 kg,
  • mushrooms - 400 g
  • olive oil - 2 tbsp. l
  • a mixture of peppers, caraway seeds, salt as needed.

  1. Wash the mushrooms under running water, soak in a bowl.
  2. To clean mutton from excess fat, remove bones through small incisions.
  3. Mix olive oil with spices and salt, grate meat and leave for an hour.
  4. Pour crushed mushrooms into a heated frying pan. Simmer for about 20 minutes.
  5. Put the prepared mushrooms into cuts in the meat.
  6. Rewind incisions with threads or close with skewers.
  7. Put a foot on a greased baking sheet and bake at a temperature of 200 C for 80 minutes.

With rosemary

If lamb is not a typical dish for our region, then in France it is cooked very often. As additional ingredients, rosemary and garlic are mainly used. Such spices add a special flavor to the dish. Lamb leg with rosemary is very easy to prepare, it turns juicy and soft. Her secret consists in a special pickling recipe and temperature, which will allow the meat to preserve all the vitamins, while not remaining raw.

  • young lamb - 1.5 kg,
  • garlic - 3 cloves,
  • rosemary - 5 branches,
  • red wine - 150 g
  • butter - 200 g,
  • salt and spices as needed.

  1. Wash the meat, leave at room temperature.
  2. Melt the butter and pour it into a bowl. Add chopped or squeezed garlic, rosemary leaves, salt and other spices to the mass. Stir the marinade with a fork.
  3. Cut the cooled mutton deep several times so that the depth of the holes makes it possible to stick a finger inside.
  4. Generously coat the lamb leg with marinade, paying particular attention to the incisions.
  5. Put the drumstick on the oiled baking sheet, cover with foil. Put in an oven preheated to 200 C for 40 minutes.
  6. After the time has passed, remove the foil and leave the lamb leg in the oven for another 50 minutes.
  7. To prepare the sauce, heat the wine well, add butter and a tablespoon of flour. Mix until smooth.
  8. Before serving baked lamb leg, pour meat on the sauce.

The dishes in the dough are especially juicy, as all the liquid remains inside. Appetizing crust gives the dish not only a more attractive appearance, but also adds satiety. Lamb leg in pastry, baked in the oven, is suitable for the main dish on the gala table, as well as for every day. To cook it, you need to remember a couple of simple secrets described in this recipe.

  • lamb leg - 1 kg.,
  • puff pastry - 200 g,
  • tomatoes - 2 pcs.,
  • capers - 1 tbsp. l.,
  • garlic - 10 prongs,
  • anchovies - 4 pcs.,
  • olives - 100 g
  • eggs - 1 pc.,
  • cilantro is a small bunch
  • pepper mixture, salt as needed.

  1. Wash the back of the lamb, free from excess fat and lived.
  2. Carefully remove the bone, so that later it turns out to form a roll.
  3. Peel the garlic, chop or use the garlic.
  4. In the leg, make several deep cuts, insert the teeth into them.
  5. Fold the meat so that it turns out roll, fasten with a thread.
  6. Generously grease the knuckle with salt and a mixture of peppers, spread with oil.
  7. Preheat the oven to 180 degrees. Place the baking sheet with baking paper.
  8. Place the meat in the oven, drizzle with olive oil, put caraway seeds. Leave to cook for 50 minutes.
  9. To prepare token, grind greens, olives, capers, tomatoes. Add olive oil, anchovies and a couple of garlic cloves to the resulting mass. Beat all the ingredients until smooth.
  10. Remove the shank from the oven, cool, generously grease with topenade.
  11. Roll out the puff pastry, wrap it with lamb, cover the “wrapper” with a raw egg.
  12. Preheat the oven to 180 With the oven, put the dish on for 45 minutes.
  13. Serve baked mutton with dough in portions.

Oven lamb marinade

The key to a delicious dish is good meat, but do not forget about the importance of marinade. He is able to transform the dish, reveal it from the best side. A special sauce will not only add flavor, but also help make hard meat soft, kill a specific smell if you were not able to get a young lamb. A simple lamb leg marinade in an oven based on olive oil and spices will be inexpensive, but will make a baked dish very tasty.

  • olive oil - 4 tbsp. l.,
  • mustard - 2 tbsp. l.,
  • rosemary - 5 branches,
  • garlic - 6 cloves,
  • spices, salt.

  1. Squeeze the garlic through the garlic in olive oil with mustard.
  2. Pour spices and salt into the resulting mass.
  3. Stir everything until smooth, grease the meat.

Find out more recipes for making lamb marinade in the oven.

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