DAY 1: Optional Preparation Step - Dry Brining 

Dry Brine the Lamb - For an enhanced depth of flavor, dry brine the deboned leg of lamb.  

• Start by thoroughly patting the leg of the lamb dry with paper towels. 

• Using a sharp paring knife cut off any excess fat. (Don’t remove all the fat, just the excess, leave a thin layer of fat on top of the lamb roast to protect the meat during the cooking process)

• Generously season the lamb with sea salt on both sides, rub the salt into the meat and make sure you get into all the crevices. 

• Place the lamb on a cooling rack over a baking sheet in the refrigerator, uncovered, on the top shelf for 24 hours.

This step helps to retain moisture in the lamb meat, enhances flavor penetration, and can even slightly tenderize the lamb.

DAY 2 - Cooking the Lamb

Remove the Meat from the Refrigerator

Remove the lamb roast from the refrigerator 30 - 60 minutes before you are planning to put it in the oven to allow the meat to come to room temperature.

Preheat Oven

Preheat the oven to 220°C (420°F).

Prepare the Boneless cut of Lamb

• Pat the leg of lamb dry with paper towels to remove any moisture and excess salt. 

• Place the deboned leg of lamb fat side up on a chopping board. Make slits in the meat using a sharp paring knife and push garlic slivers into the slits. 

• Rub a tablespoon of olive oil all over the lamb joint (both sides).

• Rub the chopped rosemary all over the lamb and season with freshly ground black pepper. 

Important: If you didn’t dry brine your lamb, generously season the lamb with sea salt on both sides at this point.

Truss the Deboned Leg of Lamb

Trussing - Tightly tie a boneless leg of lamb with butcher's string to create a uniform shape, ensuring even cooking and preventing the meat from unraveling while cooking.

• Place the seasoned lamb skin-side down, roll up the lamb tightly into a cylinder.

• Securely tie the lamb roll using a slip knot or butcher’s knot.

How to Tie a Lamb Roast Using a Slip Knot

1. Prepare the Butcher's String: Cut 6 to 10 pieces of butcher’s string, each about 10 - 11 inches (30–35 cm) long, depending on the size of your lamb roast. 

2. Prepare the Slip Knots: 

• Hold the end of one of the strings between your fingers. 

• Loop the string once around two fingers while keeping the end of the string pinched between your thumb and index finger. 

• Make a loop with the other end of the string and feed the loop between the gap at the back of the index and middle finger.

• While still holding the string between your index finger and thumb, pull the loop through to form a loose slip knot.

• Repeat with the remaining stings.

3. Truss the Lamb Roast

• Lay the prepared strings parallel to each other on your chopping board, about 1–1.5 inches (2.5–4 cm) apart. Place the rolled-up lamb seam-side down on top of the prepared strings.

• Secure the knot around the lamb. Slide the loop under the lamb roll to where you want to tie it. Pull the short end to tighten it. Tie a knot to secure it. 

• Repeat the process until your lamb is trussed.

• Trim any excess string if needed.

Optional Step - Secure with a Long String: For extra hold, you can tie a long string lengthwise across the roll, looping it under each of the knots for additional support.

Roast the Boneless Lamb Leg

• Place onion, carrot and celery in the bottom of a roasting pan, drizzle with the remaining olive oil.

• Place the trussed leg of lamb on the vegetables.

Phase 1 - The Sizzle 210 - 230°C (410 - 450°F)

• Place the roasting dish in the center of the preheated oven and roast on high heat for 30 minutes.

Phase 2 - The Cooking 160 - 180°C (320 - 350°F)

• Turn the oven down to 160°C (320°F).

• Remove the roasting dish from the oven. 

• Pour the wine and water into the roasting dish (not over the lamb). 

• Roast the lamb for another 30 - 60 minutes depending on the size of the lamb roast and how pink you like your lamb.

• Use a meat thermometer to test for doneness. 

Chef’s Tip: If you have an oven safe meat thermometer (instant-read thermometer), place the probe into the center of the lamb before you pop it in the oven. This way you can monitor oven temperature and the internal temperature as the lamb cooks and make adjustments as needed.

Refer to the temperature chart below for your preferred doneness level.

Temperature Chart

How to Calculate Cooking Time if You Don’t Have A Meat Thermometer 

You can still cook the perfect boneless lamb roasts as a beginner cook with just a few kitchen basics.

Here’s the general rule of thumb when cooking large cuts of meat using Hugh Fearnley-Whittingstal's roasting method.

Phase 1 - The Sizzle 210 - 230°C (410 - 450°F)

- For meat joints up to 2kg (4.4lbs) roast uncovered in a hot oven for 20 minutes.

- For meat joints over 2kg (4.4lbs) roast uncovered in a hot oven for 30 minutes.

- For meat joints up to 3kg (6.6lbs) roast uncovered in a hot oven for 40 minutes.

Phase 2 - The Cooking 160 - 180°C (320 - 350°F)

Phase 3 - The Rest

• Turn the oven off, open the oven door and allow the lamb to rest for 20 minutes before carving. (If you need the oven to make your roast potatoes, pop the roasting dish on the stove or a wooden board, loosely cover with foil and two clean tea towels to keep it warm.)

Chef’s Tip: Cut off the butcher’s string and remove from the roast while it’s resting, we found it’s a little easier and less likely to stick to the roast the hotter the lamb.

Serve and Enjoy!

• Carve the lamb and serve on a warm serving platter with the pan juices and your favorite sides.