Oven baked lamb leg: recipes

The content of the article

Baked lamb leg is a dish for all occasions. Due to its size, using such a dish you will be able to feed the crowd of guests or forget about cooking for the whole family for about 4 days. The beauty of roasting ham is the simplicity of the process, and the result will live up to all expectations! It will be not only tasty, but also healthy..

How to cook a lamb leg in the oven

The meaty ham can be supplemented with vegetables, seasonings and various greens. In any case, the meat is juicy and delicate in taste. Before baking a lamb leg in the oven, you need to figure out a choice. Better buy the back of the lamb. Such a carcass has no unpleasant odor and is not very oily. If you notice yellow fat on a mutton leg, then it is better to refuse this piece: if you don’t marinate, it will have a specific aroma.

How much to bake

Such a baked leg, in comparison with plain pork, should take longer to cook. A large role is played by the size of the legs. Time must be calculated according to this principle: for every kilogram of weight per hour. In order not to suffer with how much lamb is cooked in the oven, it is worth buying a culinary thermometer. Having set it in the widest place of the carcass, the hostess should see 65 C of internal temperature. This indicates the complete readiness of the shank. After turning off the oven, the lamb leg should still be infused for 20 minutes.

How to pickle

The method of pickling depends on the quality of the mutton ham. If good meat was bought, then it is enough to salt, pepper and add aromatic spices with olive oil. For baking, it is better to choose a portion of the young lamb. If the animal is up to 18 months old, then the fibers retain a large amount of nucleic acid, there is no characteristic specific smell.

Garlic, onions, red peppers and tomatoes are also great for marinating. Such Caucasian spices as hops-suneli, cilantro, caraway seeds will saturate the shank with a special aroma. Many people have difficulty how to marinate a lamb leg for baking, if the meat is tough. Professionals recommend using kiwi for this occasion. The leg is rubbed with fruit puree and pickled for an hour or two. All rigidity will go away. In addition, you can boil the drumstick, and then start the main cooking using the oven.

Oven leg recipe in the oven

There are many options for cooking shanks using the oven. Such a dish looks very beautiful and festive, as in the photo. Baked shank can go both immediately with a side dish, and without it. For this, potatoes or grains, beans are suitable. Many people prefer to cook with their sleeves, which makes the lamb recipe in the oven even easier to follow. In this case, the dish will never burn, retain its flavor, juice and juiciness..

Baked lamb leg with apples

In foil

The recipe presented is often used for a special occasion. The dish is not a traditional food of our region, therefore it is joyfully prepared for the holidays. It is very easy to bake the lamb leg in the oven in the foil if you have a good meat back and spices at home. Thanks to a thin metal wrapper, aromas and juiciness do not evaporate outward. In addition, the view of such a dish is amazing!


  • lamb leg – 2.5 kg;
  • prunes – 200 g;
  • carrot – 1 pc.;
  • white onion – 2 pcs.;
  • parsley – 1 bunch;
  • garlic – 6 cloves;
  • mustard – 2 tbsp. l .;
  • lemon – 1 pc.;
  • olive oil – 4 tbsp. l .;
  • spice.

Cooking method

  1. Wash the ham, free from excess fat.
  2. For the marinade, use various seasonings: peas, lavrushka, Provence herbs and basil. To dry mixes add parsley, chopped garlic. Pour the resulting mass with olive oil, fresh lemon juice, mix well.
  3. Rub leg thoroughly with marinade. Foil for 12 hours.
  4. Before baking, make deep cuts in the leg, lay them with prunes, herbs.
  5. Thoroughly rub leg with mustard and salt, lay pieces of carrot and onion around.
  6. Preheat the oven to 220 degrees and send the leg wrapped in foil inside.
  7. After an hour, reduce the temperature to 180 C, open the foil.
  8. Cook another 60 minutes, periodically pouring the lamb with its own juice.
  9. After 2 hours, let the baked dish stand, wrapped in foil, for another 20 minutes.

Lamb leg baked in foil

With potato

Baked lamb shoulder is delicious and nutritious. Lamb meat contains a large amount of protein, with regard to cholesterol, then its minimum. In combination with potatoes, it comes out very satisfying. Mistresses will appreciate the simplicity and ease of the cooking process. This option does not take much time, and due to the fact that lamb with potatoes in the oven in the sleeve is obtained impressive volumes, you can eat a baked dish for several days.


  • lamb leg – 1 kg .;
  • potatoes – 2 kg;
  • Lavrushka – 2 leaves;
  • white onion – 2 heads;
  • oregano – 2 pinches;
  • sunflower oil – 3 tbsp. l .;
  • spice mix.

Cooking method

  1. Wash the lamb leg, dry with a paper towel. If desired, you can grind to get a full roast, or leave whole.
  2. Add salt to the ham, add spices. Leave to marinate for 40 minutes
  3. Peel the onion, cut into large pieces.
  4. Wash the potatoes, chop the bars no thinner than 1 cm.
  5. Mix vegetables with each other, add salt and pepper.
  6. Smear a baking sheet with butter, put potatoes and onions on top of it, ham on top. Sprinkle all oregano and other spices.
  7. Preheat the oven to 220 degrees, set the dish for 45 minutes.
  8. Periodically pour the baked ham into the bouillon, which is collected in a baking sheet. If not enough, add half a glass of dry wine.
  9. After the required time has elapsed, allow the dish to cool for 5 minutes, then serve..

Baked leg of lamb

In beer

A plastic sleeve – a universal invention, comes to the aid of a housewife in any situation, even if she does not know how to bake a lamb leg in the oven. This cooking technique requires minimal effort. Everything that would not fill the carcass will convey its aroma. Lamb baked with a sleeve does not require time consuming. Just set the desired temperature and forget about the dish. After 3 hours, you will get a juicy and festive meal. A lamb leg baked in beer according to such a recipe will come out amazing. If there is no whole piece, you can make a knuckle by this principle.


  • mutton ham – 1.5 kg;
  • white onion – 2 pcs.;
  • garlic – 4 cloves;
  • basil – a small bunch;
  • Lavrushka – 2 leaves;
  • black pepper – 1 tsp;
  • olive oil – 3 tbsp. l .;
  • wine vinegar – 1 tsp;
  • bitter pepper – 1 pc.;
  • beer – 1 glass.
  • salt as needed.

Cooking method

  1. Wash and dry a ham with a paper towel.
  2. Make shallow cuts in the shank, stuff with garlic and laurel leaves, sprinkle abundantly with salt and pepper.
  3. Add half a glass of beer, herbs, vinegar, hot pepper and grate a foot to olive oil. Leave for 2 hours.
  4. Cut the onion into rings, lay out the sleeve.
  5. A leg is laid out on an onion pillow, poured with beer.
  6. In the oven preheated to 200 ° C, send ham for 3 hours.
  7. 30 minutes before the readiness to open the sleeve and reduce the fire to 180 C. Periodically pour the beer on the drumstick.

Lamb shank in beer

With vegetables

Lamb leg goes well with a side dish of vegetables. Potatoes, tomatoes and carrots will not only help to better reveal the taste of meat carcasses, and add aroma, make the baked dish even more appetizing. If you like lamb leg with vegetables in the oven, but do not know how to cook the dish yourself, follow the recipe. For this option, both the whole part and the pieces are suitable.


  • lamb ham – 500 g;
  • potatoes – 200 g;
  • carrot – 1 pc.;
  • onion – 1 pc.;
  • tomatoes – 3 pcs.;
  • sunflower oil – 3 tablespoons;
  • spices, salt to taste.

Cooking method

  1. Wash the lamb, remove excess fat. For marinade use spices, salt and sunflower oil. Rub them abundantly with a piece of meat. Leave to marinate for an hour.
  2. Cut vegetables into large pieces, put on the bottom of a deep baking bowl.
  3. A ham is laid out on vegetables, half a glass of water is added.
  4. Preheat the oven to 200 ° C, place a bowl. Cook for 1.5 hours with the lid closed.
  5. After the set time has passed, remove the lid and leave the food in the oven to form a golden crust..

Baked lamb meat with vegetables, quince and nuts

With quince

If you like unusual culinary improvisations, try combining sweet and sour quince with rich aromatic meat. With such a baked dish it is easy to surprise guests with its gastronomic talents. The unusual fruit, although it has its sweetness, does not kill the wonderful taste of meat, but emphasizes it. The fruit contains a large amount of vitamins and minerals. Only 2 hours of time, and a juicy lamb leg baked with quince will appear on the table.


  • lamb leg – 1.5 kg;
  • quince – 0.3 kg;
  • carrots – 2 pcs.;
  • white onion – 2 pcs.;
  • Lavrushka – 2 pcs.;
  • garlic – 1 head;
  • cardamom – 6 pcs.;
  • a mixture of peppers;
  • salt.

Cooking method

  1. Peel the onion, cut into large pieces.
  2. Wash carrots, chop into large squares.
  3. Quince should choose a ripe, with a clean and smooth yellow peel. Wash fruit, cut into slices. Do not remove the peel, otherwise during cooking quince will become porridge.
  4. The glass baking dish must be covered with foil.
  5. Put onion, carrot, bay leaf, add spices. If you want the meat to be more flavorful, then cardamom is better to peel. Place ham on a vegetable pillow.
  6. Top lamb generously fill with quince, add 2 cups of water to the total mass.
  7. Cook with a closed lid for 2 hours at a temperature of 180 C.

Lamb leg with quince and herbs

In mustard

A simple recipe will appeal to both experienced and novice cooks. Fragrant mustard will allow lamb to better open its potential, satisfy even the most demanding gourmet. If you don’t know how to cook the back, remember this recipe. Baked lamb leg in mustard is a festive dish that can be easily cooked every day..


  • lamb leg – 1.5 kg;
  • Dijon mustard – 2 tbsp. l .;
  • vegetable oil – 2 tbsp. l .;
  • mixtures of peppers, salt.

Cooking method

  1. Wash the leg, cut off the remaining fat and veins. Generously grate with pepper and salt.
  2. To pickle meat, you must mix mustard and oil. Carefully coat the ham with the resulting mass, leave for an hour or two.
  3. They put a foot in the sleeve into the oven preheated to 200 ° C. For 1.5, 2.5 hours is enough, but if the shank’s mass is greater, the time needs to be increased.
  4. After the required time, we take out a ham, separate the bones (this will be easy) and serve.

Section of a mutton leg

Stuffed lamb leg

If you do not know how to prepare a delicious dish for the holiday, then pay attention to this recipe. Stuffed lamb leg, baked in the oven – a chic dish for a celebration. The dish will be an excellent choice for those who do not like to spend a lot of time at the oven. Due to the large volumes, the whole family will be able to eat for several days. For the filling, different mushrooms or even mixtures thereof are suitable. For aroma, you can use caraway, rosemary and other spices. Spices only emphasize the taste of a special kind of meat.


  • lamb leg – 1.5 kg;
  • mushrooms – 400 g;
  • olive oil – 2 tbsp. l.
  • mixture of peppers, caraway seeds, salt as needed.

Cooking method

  1. Wash mushrooms under running water, soak in a bowl.
  2. To clean mutton from excess fat, remove bones through small incisions.
  3. Mix olive oil with spices and salt, grate meat and leave for an hour.
  4. Pour crushed mushrooms into a heated frying pan. Simmer for about 20 minutes.
  5. Put the prepared mushrooms into cuts in the meat.
  6. Rewind cuts or close with skewers.
  7. Put a leg on a greased baking sheet and bake at a temperature of 200 C for 80 minutes.

Lamb shank stuffed

With rosemary

If lamb is not a typical dish for our region, then in France it is cooked very often. As additional ingredients, rosemary and garlic are mainly used. Such spices add a special flavor to the dish. Lamb leg with rosemary is very easy to prepare, it turns juicy and soft. Its secret is a special pickling recipe and temperature regime that will allow the meat to preserve all the vitamins, while not remaining raw.


  • young lamb – 1.5 kg;
  • garlic – 3 cloves;
  • rosemary – 5 branches;
  • red wine – 150 g;
  • butter – 200 g;
  • salt and spices as needed.

Cooking method

  1. Wash the meat, leave at room temperature.
  2. Melt the butter and pour it into a bowl. Add chopped or squeezed garlic, rosemary leaves, salt and other spices to the mass. Stir the marinade with a fork.
  3. Cut the cooled mutton deep several times so that the depth of the holes makes it possible to stick a finger inside.
  4. Generously coat the lamb leg with marinade, paying special attention to the incisions.
  5. Put the drumstick on the oiled baking sheet, cover with foil. Put in an oven preheated to 200 C for 40 minutes.
  6. After the time has passed, remove the foil and leave the lamb leg in the oven for another 50 minutes.
  7. To prepare the sauce, heat the wine well, add butter and a tablespoon of flour. Mix until smooth.
  8. Before serving baked lamb leg, pour meat with sauce.

Shank of lamb with rosemary

In the test

The dishes in the dough are especially juicy, as all the liquid remains inside. Appetizing crust gives the dish not only a more attractive appearance, but also adds satiety. Lamb leg in pastry, baked in the oven, is suitable for the main dish on the gala table, as well as for every day. To cook it, you need to remember a couple of simple secrets described in this recipe.


  • lamb leg – 1 kg .;
  • puff pastry – 200 g;
  • tomatoes – 2 pcs.;
  • capers – 1 tbsp. l .;
  • garlic – 10 teeth;
  • anchovies – 4 pcs.;
  • olives – 100 g;
  • eggs – 1 pc.;
  • cilantro – a small bunch;
  • pepper mixture, salt as needed.

Cooking method

  1. Wash the back of the lamb, free from excess fat and lived.
  2. Carefully remove the bone, so that later it turns out to form a roll.
  3. Peel the garlic, chop or use the garlic.
  4. In the leg, make several deep cuts, insert the teeth into them.
  5. Fold the meat so that it turns out roll, fasten with a thread.
  6. Generously grease the knuckle with salt and a mixture of peppers, spread with oil.
  7. Preheat the oven to 180 degrees. Lay the baking sheet with baking paper.
  8. Place the meat in the oven, drizzle with olive oil, put caraway seeds. Leave to cook for 50 minutes.
  9. To prepare token, grind greens, olives, capers, tomatoes. In the resulting mass add olive oil, anchovies and a couple of garlic cloves. Beat all the ingredients until smooth..
  10. Remove the shank from the oven, cool, grease with topogen.
  11. Roll out puff pastry, wrap it with lamb, cover the “wrapper” with a raw egg.
  12. Preheat the oven to 180 With the oven, put the dish on for 45 minutes.
  13. Serve baked mutton with dough in portions.

Stewed lamb leg in puff pastry

Oven lamb marinade

The key to a delicious dish is good meat, but do not forget about the importance of marinade. He is able to transform the dish, reveal it from the best side. A special sauce will not only add flavor, but also help make hard meat soft, kill a specific smell if you were not able to get a young lamb. A simple lamb leg marinade in an oven based on olive oil and spices is inexpensive, but will make a baked dish very tasty.


  • olive oil – 4 tbsp. l .;
  • mustard – 2 tbsp. l .;
  • rosemary – 5 branches;
  • garlic – 6 cloves;
  • spices, salt.

Cooking method

  1. Squeeze garlic through garlic in olive oil with mustard.
  2. Pour spices and salt into the resulting mass.
  3. Mix everything until smooth, grease the meat.

Learn other recipes for cooking lamb marinade in the oven..

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