Preparing a Leg of Lamb

There are few meals as impressive as a roasted bone-in leg of lamb. Here, we show you the six simple steps to preparing a leg of lamb for cooking.

Also see our handy guide to carving a leg of lamb.

The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.

Make incisions 1 inch long and 1/2 inch deep all over the leg; they'll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.

Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.