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Easy Leg of Lamb

A very juicy leg of lamb... Your family will love this one!leg of lamb

INGREDIENTS

  • 1 (5 1/2 pound) boneless leg of lamb, tied in netting
  • 20 cloves garlic, or more to taste
  • garlic powder, or to taste
  • 10 fresh rosemary sprigs

INSTRUCTIONS

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.

  3. Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.

Raving Reviews

  • "I returned to St Louis in September 2014 and was happy to find Baumann's again. Have gone in two or three times a month since returning. I have gotten spare ribs, baby back ribs, pork butt, bacon, andouille sausage, steaks, brisket, ground beef, beef jerky, smoked chicken wings by the pound, Bison burgers, and most recently a prime rib. All Excellent! The beef and pork/poultry rubs are a great standard by which you can judge your own efforts. Baumann's sauces are an excellent choice when your dish calls for wet, but the dry rubs are excellent. Elk, venison, and other game meats are available. A full range of wood for grilling and smoking provide you all the options you'll ever need. Top notch! Charlie is the best!"

    John Perling

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Baumann’s Fine Meats
8829 Manchester Road
St. Louis, MO 63144 Baumann’s Fine Meats facebook

› 314.968.3080

Open Daily

Monday-Friday 10 – 6
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Sunday    11 – 4Baumann’s Fine Meats