A bone-in leg is the most forgiving roast on the animal — the bone keeps it juicy and the shape bastes itself. Low-lanolin Finnsheep lamb tastes mild and sweet, so simple seasoning goes a long way.
Slow-Roast Leg with Garlic and Rosemary
Beginner8–10 servings · about 3½ hours, mostly hands-off
Serves: 8–10
Prep time: 15 minutes
Cook time: about 3 hours at 325°F
INGREDIENTS
- 1 bone-in Finnsheep leg of lamb (5–7 lbs)
- 6 garlic cloves, cut into slivers
- 2 tbsp ghee
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tbsp fresh rosemary, chopped
- 1 cup water or stock
DIRECTIONS
1. Take the leg out of the fridge 1 hour before cooking. Heat the oven to 325°F.
2. Cut small slits all over the meat and push a garlic sliver into each one.
3. Rub all over with ghee, salt, pepper, and rosemary.
4. Set on a rack in a roasting pan, pour the water into the pan, and roast about 25 minutes per pound, until a thermometer in the thickest part reads 135°F for medium-rare.
5. Rest 20–30 minutes loosely covered, then carve across the grain.
Lemon-Oregano Roast Leg with Pan Gravy
Weeknight cook8 servings · 2½ hours
Serves: 8
Prep time: 20 minutes plus overnight salting
Cook time: about 2 hours at 375°F
INGREDIENTS
- 1 bone-in Finnsheep leg of lamb (5–6 lbs)
- 2 tbsp kosher salt
- Zest of 2 lemons
- 3 tbsp dried oregano
- 4 garlic cloves, grated
- 3 tbsp ghee
- 1 onion, quartered
- 2 cups chicken or lamb stock
- 1 tbsp flour
DIRECTIONS
1. The night before, salt the leg all over and refrigerate uncovered — this seasons it through and dries the surface for better browning.
2. Mix lemon zest, oregano, garlic, and ghee into a paste and rub over the meat.
3. Roast at 375°F with the onion in the pan until the center reads 130–135°F, about 20 minutes per pound.
4. Rest 20 minutes. Meanwhile, set the pan over medium heat, whisk in the flour, then the stock, and simmer to a light gravy. Strain and serve alongside.
Herb-Crusted Leg, Butterflied and Grilled
Ambitious / pro10–12 servings · 1 hour active plus marinating
Serves: 10–12
Prep time: 30 minutes plus 4–24 hours marinating
Cook time: 35–45 minutes on the grill
INGREDIENTS
- 1 bone-in Finnsheep leg, boned and butterflied by your butcher notes (or start with our boneless leg)
- 1 cup melted ghee
- 8 garlic cloves
- 1 cup packed parsley, rosemary, and thyme
- Zest and juice of 1 lemon
- 2 tsp kosher salt
- 1 tsp chili flakes
DIRECTIONS
1. Blend the marinade ingredients into a rough paste and coat the butterflied leg. Marinate 4–24 hours.
2. Build a two-zone fire: hot coals on one side, none on the other.
3. Sear the lamb 4–5 minutes per side over the hot zone, then move to the cool side, cover, and cook to 125°F in the thick sections, 20–30 minutes more.
4. Rest 15 minutes. Slice thin against the grain — notice how the uneven thickness gives you rare to medium pieces from one roast, which is exactly why chefs love this cut on the grill.
