My husband Kenneth made this tonight expcept with a mediterranian garlic season mixture. Fantastic! Thank you Kevin. I have read several of these 'reviews' especially the one regarding "vergetarians"... how dare a vegetarian give you 7 thumbs down! A REAL vegetarian would NOT have even been on this site so Kevin, IGNORE THEM! Your advice on the cooking of leg of lamb is GREAT! Thank you, again!
You make it look so easy. Ive got a leg of lamb out of the freezer from christmas and will save another for easter. Ill definitely be following your recipe. Looks amazing
Even though it was a little strange not to do a turkey, I made this last night (thanksgiving), and it was superb! Best piece of meat I've ever had, keep up the good work Kev!
@@carllenasmith8035 Happy to report it was a hit, no leftovers and that was with the majority of guests initially reluctant to try it (lamb phobia)...one bite and it was devoured!
As soon as I clicked on the video I knew this is the one I've been looking for. No offence but I know i can always trust a chef with a bit of a tummy to know his food😂😂😂.I checked Other recipes on TH-cam but they just don't look as succulent and juicy as this one.
Completely agree. Many chefs will brown the meat in a pan first, which is fine but this method seems allow the meat to tenderise at another level and then the browning after is still good, a little different but I think better and the meat stays super soft and juicy underneath. Good all round recipe also. Can’t go wrong! 👍
@@floppyscooper6213 well ya know I made it. It was phenomenal but then things got a bit hectic. The potatoes weren't complimenting the roast well and here we are.
Fantastic! I also have another food site that might interest you too then Katina. It's called Silk Road Recipes, I hope you check it out too! th-cam.com/users/SilkRoadRecipes
Depends on what your preference is, so for boneless, follow here: Medium Rare (internal temp should be 145°F) 20 minutes per pound, Medium (internal temp should be 160°F) 25 minutes per pound, Well Done (internal temp should be 170°F) 30 minutes per pound. Also, don't forget, Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips or click link to go to website. Cheers!
Thanks Kevin for posting your recipe,I was looking for a slow roasted lamb and I like yours, and I am gonna make it but I am not sure about the orange addition cause my kids are a bit fussy , do you get the orange taste in the lamb
A roast or leg of lamb with bone in? I am sad to read that was your experience, it's a first! And you followed the recipe instructions, secured tightly with the foil? Let me know!
This recipe is for the leg of lamb and gravy only. I find the vegetables have no flavor or texture roasting so long (besides adding flavor for the gravy) with the lamb and do them separately myself.
Medium Rare (internal temp should be 145°F) 20 minutes per pound Medium (internal temp should be 160°F) 25 minutes per pound Well Done (internal temp should be 170°F) 30 minutes per pound
So for medium rare, an 8.5lbs leg of lamb bone in it would be only 2 hours and 40 minutes at roasted at 325 and then another 45 minutes uncovered at the same temperature? Did i do that math correctly?
Hi Kevin I do not understand how the formula you have used has worked your meat is 5.5 ponds if I did worse case at well done 30 mins per pound that would only work out at 2 hrs and 75min but your video says you cook for 5 hours 45 mins so I am a little confused please help meats in the oven ... Thank you !!!
Those times per pound were for BONELESS. Sorry for any confusion. Boneless Leg of Lamb: For 4-7 lb Boneless Leg of Lamb, roast in a 325°F oven roasting times as follows: Medium Rare (internal temp should be 145°F) 20 minutes per pound Medium (internal temp should be 160°F) 25 minutes per pound Well Done (internal temp should be 170°F) 30 minutes per pound For Bone in Leg of Lamb: For this recipe I use a 5.5 pound leg of lamb that feeds about 6 to 8 people. Oven temperature should be 300°F. 4 to 4.5 pound leg of lamb roast covered for 4.5 hours and uncovered for another 45 minutes or until the outside is a rich, golden brown. 6 to 6.5 pounds, roast covered for 5.5 hours and uncovered for another 45 minutes or until the outside is a rich, golden brown.
Brother! This was absolutely without a doubt finger licking fantastic good. I made it exact and it came out exactly as described! Only one problem I found with this recipe that I am extremely upset over. No left overs...that sucks! It is now part of the recipes on my mobile app Recipe Keeper. Next time, however, I will invite fewer people. Thumbs up from me. Thank you for this how to recipe.
nice way to mess up a leg of lamb, when i cook lamb i want to taste lamb and not all that other crap, a good leg of lamb needs nothing but a wee bit of salt & pepper ,
No Bother , it's quite simple, get yourself a good quality leg of Hogget, more flavor than lamb, do not trim it, flavours in the fat, let sit for an Hr or two, add wee bit salt & pepper , place in Hot oven, F380 or so for twenty minutes, lower to F335 for about two hrs depending on the size, normally i like a leg to be around ten pounds, lots of meat on it, now you can get the real taste of meat and the basics of a good gravy.
My husband Kenneth made this tonight expcept with a mediterranian garlic season mixture. Fantastic! Thank you Kevin. I have read several of these 'reviews' especially the one regarding "vergetarians"... how dare a vegetarian give you 7 thumbs down! A REAL vegetarian would NOT have even been on this site so Kevin, IGNORE THEM! Your advice on the cooking of leg of lamb is GREAT! Thank you, again!
Thanks so much, really appreciate it!
Fabulous. Thank you Kevin. I’m making this.
Excellent, thanks so much Debe, enjoy!
As at 21st Dec there were 7 vegetarians giving it a thumbs down ... looks absolutely superb.
You make it look so easy. Ive got a leg of lamb out of the freezer from christmas and will save another for easter. Ill definitely be following your recipe. Looks amazing
You got this!
Wow…best ever recipe…Thanks
Thanks so much! Glad you enjoyed it Anthony.
Thanks you so much! Looks delicious!👍🏾 💛💯Best video I saw on lamb! Although I'm gonna put mine in the crock pot!😊
Even though it was a little strange not to do a turkey, I made this last night (thanksgiving), and it was superb! Best piece of meat I've ever had, keep up the good work Kev!
Fantastic, so glad to hear it!
Looks amazing. Love how fall off the bone tender it turned out. Making it this evening for Christmas Dinner...fingers crossed.
Me too! Good luck
@@carllenasmith8035 Happy to report it was a hit, no leftovers and that was with the majority of guests initially reluctant to try it (lamb phobia)...one bite and it was devoured!
pro tip: watch movies at flixzone. Me and my gf have been using them for watching a lot of movies these days.
@Maison Terrence Definitely, been watching on flixzone for years myself =)
It’s looks so delicious yumm I love it
Made this, so simple and easy. Family demolished it. Thanks Kevin! 🤛
Adrian Banks Fantastic news! Thanks for taking the time to come back and let me know.
How many people does it serve
As soon as I clicked on the video I knew this is the one I've been looking for. No offence but I know i can always trust a chef with a bit of a tummy to know his food😂😂😂.I checked Other recipes on TH-cam but they just don't look as succulent and juicy as this one.
Completely agree. Many chefs will brown the meat in a pan first, which is fine but this method seems allow the meat to tenderise at another level and then the browning after is still good, a little different but I think better and the meat stays super soft and juicy underneath. Good all round recipe also. Can’t go wrong! 👍
Wow it looks very nice i am fasting I’ll try for tonight
Making this right now. Will return with results in a few hours. Thanks.
coolworths been two weeks..how’s it going??
@@floppyscooper6213 well ya know I made it. It was phenomenal but then things got a bit hectic. The potatoes weren't complimenting the roast well and here we are.
This looks great, I'm trying it out today! Thanks so much for posting!
Looks mouthwatering good!
Thanks Sergey!
I’m of middle eastern decent and lived in Greece, I love lamb
Fantastic! I also have another food site that might interest you too then Katina. It's called Silk Road Recipes, I hope you check it out too! th-cam.com/users/SilkRoadRecipes
@@KevinIsCooking I will definitely check it out!
Looks amazing I am just heating up the oven now what internal temperature did you finish up at just want to make sure it does not dry out
Depends on what your preference is, so for boneless, follow here: Medium Rare (internal temp should be 145°F) 20 minutes per pound, Medium (internal temp should be 160°F) 25 minutes per pound, Well Done (internal temp should be 170°F) 30 minutes per pound. Also, don't forget, Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips or click link to go to website. Cheers!
That looks so good
It's always a hit. :)
Superb! Will be Sunday lunch at my place, have all ingredients except oranges, could I substitute with lemons? Thank you for fantastic recipe
Definitely! Enjoy and stay safe and healthy. Cheers!
Kevin, what temperature did you cook it at?
Anthony, Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
😋😋😋looks so good ! And I love your buddy 🐶💕
amelia reyes thanks so much. Oliver and Kodi are official taste testers!
Kevin Is Cooking Aaaaaawwww 😁💕🐶💕great
Can I do this with boneless leg of lamb?
Hi what's the secret to keeping it from drying out? I tried a similar recipe- 285° for 3.5 hours and it had already dried out😒
Kevin can wait afterall
This looks great Kevin!!!! I'm preparing the same this Easter weekend. Can I use chicken broth instead of beef broth?
Definitely Adewunmi, enjoy!
@@KevinIsCooking thanks!
Thanks Kevin for posting your recipe,I was looking for a slow roasted lamb and I like yours, and I am gonna make it but I am not sure about the orange addition cause my kids are a bit fussy , do you get the orange taste in the lamb
It's very subtle, but feel free to omit it Chanelle!
Beautiful great job
Thanks so much!
I made my 5.5 Lbs leg of lamb just like you did and my roast came out Dryer then the desert.
A roast or leg of lamb with bone in? I am sad to read that was your experience, it's a first! And you followed the recipe instructions, secured tightly with the foil? Let me know!
Yes foil and all. It came off the bone but to eat it I had to over load it with gravy.
👍👍
Thanks Chris!
Yw🥰
Ridiculous. I'm so hungry.
At Oct 11th 2020 we got 25 Garden gobblers thumbs down and 555 meat eaters thumbs up.
looks good, but where are the potatoes?
This recipe is for the leg of lamb and gravy only. I find the vegetables have no flavor or texture roasting so long (besides adding flavor for the gravy) with the lamb and do them separately myself.
Would this recipe work with a boneless leg of lamb?
Kierra Scott I’m sure it would but you would have to look up the cooking time for boneless leg of lamb for the weight you purchased.
If I have an 8.5lbs leg of lamb do i roast it for 7.5 or 8hrs???
Medium Rare (internal temp should be 145°F) 20 minutes per pound
Medium (internal temp should be 160°F) 25 minutes per pound
Well Done (internal temp should be 170°F) 30 minutes per pound
So for medium rare, an 8.5lbs leg of lamb bone in it would be only 2 hours and 40 minutes at roasted at 325 and then another 45 minutes uncovered at the same temperature? Did i do that math correctly?
some eastern spice powders would really finish it off. otherwise its a nice roast
Definitely a nice touch!
why not used lamb stock?
Unfortunately not everyone has lamb stock easily available, but by all means Karen.
Hi Kevin
I do not understand how the formula you have used has worked your meat is 5.5 ponds if I did worse case at well done 30 mins per pound that would only work out at 2 hrs and 75min but your video says you cook for 5 hours 45 mins so I am a little confused please help meats in the oven ... Thank you !!!
Those times per pound were for BONELESS. Sorry for any confusion. Boneless Leg of Lamb: For 4-7 lb Boneless Leg of Lamb, roast in a 325°F oven roasting times as follows:
Medium Rare (internal temp should be 145°F) 20 minutes per pound
Medium (internal temp should be 160°F) 25 minutes per pound
Well Done (internal temp should be 170°F) 30 minutes per pound
For Bone in Leg of Lamb: For this recipe I use a 5.5 pound leg of lamb that feeds about 6 to 8 people. Oven temperature should be 300°F.
4 to 4.5 pound leg of lamb roast covered for 4.5 hours and uncovered for another 45 minutes or until the outside is a rich, golden brown.
6 to 6.5 pounds, roast covered for 5.5 hours and uncovered for another 45 minutes or until the outside is a rich, golden brown.
Looks amazing. The temp....is this for a fan forced oven?
I roasted this without convection, so a straight up 300°F Bazza.
@@KevinIsCooking Thanks. Giving this a go for the family.
Brother! This was absolutely without a doubt finger licking fantastic good. I made it exact and it came out exactly as described! Only one problem I found with this recipe that I am extremely upset over. No left overs...that sucks! It is now part of the recipes on my mobile app Recipe Keeper. Next time, however, I will invite fewer people. Thumbs up from me. Thank you for this how to recipe.
@@bazzadownunder6117 You made my morning, thanks so much for trying it and taking the time to come back and let me know!
@@KevinIsCooking No problem. Happy I made your morning. Sunday evening here in ZAR.
Great video - just don't use the music again
Without the music, please!
R U pucking mad !!!! 5.5 hrs!!! Ridiculous!!
we always slow cook for around same time, it is sooooo good and definitely worth the effort - great recipe thanks Kevin! :-)
nice way to mess up a leg of lamb, when i cook lamb i want to taste lamb and not all that other crap, a good leg of lamb needs nothing but a wee bit of salt & pepper ,
Would you please share your recipe??
No Bother , it's quite simple, get yourself a good quality leg of Hogget, more flavor than lamb, do not trim it, flavours in the fat, let sit for an Hr or two, add wee bit salt & pepper , place in Hot oven, F380 or so for twenty minutes, lower to F335 for about two hrs depending on the size, normally i like a leg to be around ten pounds, lots of meat on it, now you can get the real taste of meat and the basics of a good gravy.
@@jimosullivan4866 looks great honestly. Unlike your attitude.
@@nicwaves , may look good, but the quality of the meat is in the flavour, adding all that crap only fucks up the flavour of the meat,
A dog in the kitchen???
STUART VERRICO 5 minutes of delicious food and that’s all you have to say!?!?!?