Roast Leg of Lamb : Gigot d´Agneau : LCB at Home : Lesson 4 : Part 4

I keep saying the same thing... easy. But, really, it is!

The famed New Zealand leg of lamb; but fresh, not frozen, would be good.


What I did was...

Roast Leg of Lamb : Gigot d´Agneau

oven at 225 C [450F]

Serves: 6 (max)


  • 1,5 kilo leg of lamb , shortened (without the 'sirloin' attached) [3#]
  • garlic, slices
  • butter
  • oil
  • salt
  • pepper

  • an onion
  • a carrot
  • thyme
  • bay leaf


  1. Remove the skin from the lamb leg; rip it right off (if it has skin, some don't)
  2. Slice away the fell/silver-skin/parchment-skin from the surface of the leg; leaving the red meat showing

  3. Stab/slice/slit the leg all over with a sharp paring knife and insert garlic slices into the slits
  4. Rub with butter and oil; season with salt and pepper

  5. Into the oven for 10 minutes
  6. Turn it, then roast 10 minutes more
  7. Toss in the veggies and thyme & bay leaf; turn it, 10 minutes more
  8. Turn it; then roast for the last 10 minutes
    • After this (a total of 40 minutes) it will probably have reached 55 C [130 F] internal temperature
  9. Remove it, put on a platter, rest (at least for 15 minutes - while you do the following)

  10. Skim off excess fat, if any, from the roasting pan
  11. On top of the stove, over medium heat, add a cup of water, deglaze
  12. Simmer to reduce to a sauce
  13. Strain the remove the veggies and stuff
  14. Serve



  1. Some wrap the thing in kitchen string for a tighter shape. I didn't.
  2. The garlic slices stay in the meat when serving; little surprises for the guests
  3. Lamb is best served not well done
  4. Good cold too.


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