Farm-Fresh Tips for a Boneless Leg of Lamb
A boneless leg of lamb is versatile, easy to carve, and full of rich flavor—perfect for roasting, grilling, or even butterflying for faster cooking. Here’s how we prepare it at Fields of Athenry.
Bring to Room Temp – Let the lamb rest on the counter for about 1 hour before cooking for even heat.
Season Generously – Rub all over with kosher salt, cracked pepper, garlic, rosemary, and olive oil for a classic flavor.
Tie It Up – If butterflied, roll and tie with kitchen twine so it cooks evenly.
Sear or Start Hot – Roast at 425°F for 15 minutes (or sear on the grill) to create a golden crust.
Finish Low & Slow – Reduce oven to 325°F (or indirect heat on the grill) until the center reaches your preferred temperature.
Cook to Temperature – Pull at 130–135°F for medium-rare, or 140–145°F for medium.
Rest Before Carving – Let rest 15–20 minutes before slicing thinly against the grain for maximum tenderness.
From Farm to Feast—happy cooking!