Easy Carve Lamb Leg with Herbs

Serves up to 7 people - around 2kg.

This easy-to-carve WA lamb leg is marinated with fine herbs and garlic, bringing elegance and robust flavour to your meal.

> This item requires cooking. Cost is per unit, not by weight.
Order until 15th December to avoid disappointment. Christmas Menu orders will be available for pickup from 19/12 to 24/12.

• • We do not personalize items.
  • This menu is not gluten- or dairy-free.
  • Last day to place orders is Monday, 15/12 by 10:00 p.m.
  • Products must be picked up at Churras Perth (149 Brisbane St, Perth).
  • Photo for illustrative purposes only.

COOKING INSTRUCTIONS

Instructions:

1. Preheat the Oven:

• Preheat your oven to 180°C (350°F).

2. Prepare the Lamb Leg:

• Remove the marinated lamb leg from the fridge 30 minutes before roasting to bring it to room temperature.
• Brush the lamb with a little olive oil or melted butter to enhance browning.

3. Set Up the Roasting Pan:

• Place the lamb leg on a rack in a large roasting pan to allow heat circulation.
• Pour 1/2 cup of water or stock into the bottom of the pan to create steam and prevent drippings from burning.

4. Roast the Lamb Leg:

• Place the pan in the preheated oven and roast for approximately:
  • Medium-rare: ~2 hours
  • Medium: ~2 hours 15 minutes
  • Well-done: ~2 hours 30 minutes

5. Monitor the Temperature:

• Use a meat thermometer to check the internal temperature:
  • Insert the thermometer into the thickest part of the lamb without touching the bone (if any).

6. Baste the Lamb:

• Every 30 minutes, baste the lamb with pan drippings or a bit of olive oil and stock for extra flavor and moisture.

7. Rest the Lamb:

• Once the lamb reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board.
• Tent loosely with aluminum foil and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring tender and juicy meat.

8. Carve and Serve:

• Slice the lamb leg into even pieces along the grain for easy carving.
• Garnish with fresh rosemary sprigs for presentation.