Lamb is not a meat that I have eaten too often. I have had a gyro or two in the past but never cooked lamb myself. Shepherd Song Farm contacted me and asked if I would do a review of their Grass-Fed Leg of Lamb. Since we are a meat loving family- I thought I would give it a try! Never cooking lamb before, I did a bit of research.
I found that the number one thing with lamb is you don’t want to overcook the meat. Most people say to serve the lamb medium rare. Usually a leg of lamb is cooked at a high temperature for a short time and then slow roasted after that. Another common theme with the recipes I researched was the use of fresh herbs like rosemary. I decided to come up with a herb paste to rub over the lamb before roasting in the oven. The leg of lamb looked so pretty – picture perfect!
I was impressed with the Shepherd Song Farm packing and shipping of the meat. It came via Fedex in a cooler. It was still frozen when we received it. It is also vacuum sealed! The rump and shank have been removed for easier cooking resulting in a higher meat to bone ratio. I placed the lamb in the refrigerator overnight to defrost before cooking. All Shepherd Song Farm meats are 100% grass-fed and antibiotic and hormone free. Those words are magic to my ears- all natural meat!
After the leg of lamb was defrosted, I score the fat. This just allows the herbs and spice to integrate into the meat better.
In my mini blender I made an herb paste with fresh rosemary, fresh parsley, onion, garlic and olive oil.
Just pulse in a blender until a thick paste forms. It kind of looks like pesto!
Spread the herb paste all over the leg of lamb. Make sure to cover it from top to bottom. Place fat side up in a roasting pan. Start out by cooking at 450 degrees for 20 minutes. Then reduce the heat to 325 degrees and roast for about an hour. For medium rare you want the temperature to be 135 degrees on a meat thermometer.
Cover the roast with foil for 20 minutes before carving.
- 5-6 Pound Leg of Lamb
- 4 Cloves Garlic
- 2 Tablespoons Olive Oil
- ¼ Cup Yellow Onion
- 2 Tablespoons Fresh Rosemary
- ¼ Cup Fresh Parsley
- Preheat oven to 450 degrees.
- In a blender combine garlic, olive oil, onion, rosemary and parsley. Pulse until it forms a chunky paste.
- Score the fat on the lamb with a sharp knife.
- Spread herb paste all over lamb. Sprinkle with salt and pepper to your liking.
- Place lamb fat side up in roasting pan. Place in oven at 450 degrees for 20 minutes.
- Turn heat down to 325 degrees and cook for an additional 60 minutes. Use a meat thermometer to check meat. Pull out lamb when it reaches 135 degrees. Place foil over lamb and let set for 20 minutes.
- Carve and serve!
* Remember that the temperature will rise a but when you let the lamb rest with foil covering it.
I served leg of lamb with grilled onions and mushrooms with asparagus and mashed potatoes. It was really good!
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