how long to cook leg of lamb
For a standard oven‑roasted leg of lamb, the usual guideline is about 20–30 minutes per 500 g (about 1 lb) at roughly 180–190°C (350–375°F), depending on how pink you like it, but always go by internal temperature for safety and accuracy.
Key timings and temperatures
- For medium/“perfectly pink” lamb:
- Around 25 minutes per 500 g at about 180–190°C.
* Internal temperature roughly 55–60°C (130–140°F) when checked with an instant‑read thermometer at the thickest part, avoiding the bone.
- For well‑done lamb:
- Around 30 minutes per 500 g at similar oven temperatures.
* Internal temperature around 70–75°C (155–165°F).
- Many supermarket guides (like Waitrose and Australian lamb boards) give “minutes per 500 g plus extra minutes” formulas, but they all stress checking with a thermometer rather than time alone.
Typical example: 2 kg leg
- Oven around 180–190°C.
- Total roasting time:
- Medium/pink: about 1 hour–1 hour 20 minutes.
* Well‑done: about 1 hour 30 minutes or a bit more.
- Rest the lamb, loosely covered with foil, for at least 20–30 minutes before carving so the juices redistribute and the meat stays moist.
Quick reference table
| Doneness | Oven temp | Guideline time | Target internal temp |
|---|---|---|---|
| Medium (pink) | 180–190°C | ≈25 min per 500 g | ≈55–60°C |
| Well done | 180–190°C | ≈30 min per 500 g | ≈70–75°C |
| Slow, falling‑apart | ≈160–170°C or lower | Up to 40–45 min per 500 g | ≈90°C or very tender to probe |
Practical tips
- Bring the lamb closer to room temperature for 30–60 minutes before roasting so it cooks more evenly.
- Use a thermometer rather than relying only on time; large, bone‑in joints vary a lot in shape and fat content, which affects cooking time.
- Let the meat rest; it will rise a few degrees as it rests and become more tender and juicy.
Information gathered from public forums or data available on the internet and portrayed here.