Lamb leg is most versatile of all the cuts, it's lean enough to serve pink and with enough fat to remain succulent when well cooked. This version of the lamb leg cooks a little quicker than the bone-in one and is obviously also much easier to carve.
Preheat oven to 350 degrees F (175 degrees C). Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of the lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan. Roast in the preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.
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