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Overview
Lamb leg turns evenly rosy and tender in the water bath, then picks up a golden crust in a hot skillet, under the broiler, or on the grill. Slice it across the grain and spoon the pan juices over the top.
Time and temperature
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| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Medium-Rare | 130°–135°F | 6–8 hours | 12 hours |
| Medium | 140°–145°F | 6–8 hours | 12 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 130°–135°FMedium-Rare
- A rosy center with a soft bite and rich lamb flavor.
Best for
- Greek-style roasts
- Mediterranean feasts
- Special occasions
Notes
- Use bone-in or boneless leg — both work beautifully
- Boneless leg cooks more evenly but bone-in has more flavor
Tips
- Score the fat cap before seasoning for better flavor penetration
- Use fresh herbs for brightest flavor
- Rest after searing before carving for juiciest results
- 140°–145°FMedium
- A warm pink center with a slightly firmer bite.
Best for
- Traditional roasts
- Family dinners
- Those who prefer less pink meat
Notes
- This temperature is more familiar to those used to traditional roasting
- Still juicy after the gentle cook
Tips
- This temperature gives a familiar roast texture
- Great for beginners new to cooking lamb
- Add fresh herbs after searing for brightness
Get it ready
- Trim the silver skin and any heavy fat, leaving a thin fat cap for flavor.
- Rub the lamb with olive oil, lemon zest, herbs, salt, and pepper.
- Seal the roast in a large food-safe bag and keep it fully submerged while it cooks.
Finish and serve
- Take the lamb out of the bag and pat it very dry.
- Brown it on every side in a hot skillet, under the broiler, or on the grill.
- Rest for at least 3 minutes.
- Slice across the grain, spoon over the pan juices, and serve.
Useful tips
- Use an whole-cut roast without stuffing, rolling, tying, or injection so the roast temperature and placement rule remain applicable.
- Season the exterior surface before bagging. Garlic, oregano, rosemary, thyme, lemon zest, salt, and pepper complement lamb without changing its temperature class.
- Anti-tip: don't carve the lamb leg with the grain. Lamb's grain runs along the length of the leg. Cut against it (across the leg) for tender slices. Cutting with the grain gives you long, chewy strands that taste tough no matter how evenly you cooked it.
Questions
QMedium-Rare: How do I prevent gamey flavor?
QMedium: Will medium lamb be dry?
QMedium: Which temperature is more traditional?
Cook safely
Use the chart for timing, then check the thickest part of the lamb leg with a food thermometer. It should reach 145°F. Rest it for at least 3 minutes before slicing, and keep the cooked food away from raw juices.
If the meat is ground, injected, mechanically tenderized, rolled, or stuffed, follow the package directions or a guide written for that form.