Carnivore Roasted Whole Leg of Lamb Recipe
Ingredients:
- For the Lamb:
- 1 whole leg of lamb (about 4-6 lbs)
- 3 tbsp olive oil (or melted butter for richer flavor)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 3-4 garlic cloves (optional, for a carnivore twist)
- 2-3 sprigs fresh rosemary (optional, if you want a little herb flavor)
- 1 tbsp crushed black pepper (for added spice)
- 1 tbsp onion powder (optional for added depth of flavor)
- 1 tsp smoked paprika (optional for smokiness)
Instructions:
-
Preheat the Oven: Preheat your oven to 425°F (220°C). This will help to get the lamb nicely browned and crispy on the outside.
-
Prepare the Lamb:
- Pat the leg of lamb dry with paper towels. Removing excess moisture helps the roast to get a nice crust.
- Rub the entire leg of lamb with olive oil (or melted butter) to coat it evenly. This will help the seasoning stick to the meat and ensure a golden, crispy exterior.
-
Season the Lamb:
- Generously season the lamb with salt and freshly cracked black pepper, coating it evenly.
- If you’re using garlic, smash the garlic cloves and insert them into small slits you make on the surface of the lamb with a knife. (This adds a subtle flavor without overpowering the meat.)
- Optionally, sprinkle the lamb with onion powder, smoked paprika, and crushed black pepper for extra layers of flavor. Fresh rosemary sprigs can be tucked into the slits for a hint of earthy, aromatic flavor.
-
Roast the Lamb:
- Place the lamb on a roasting rack set inside a roasting pan. This allows the heat to circulate around the meat for an even cook.
- Roast the lamb at 425°F (220°C) for 15-20 minutes to get a nice sear on the outside.
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Lower the Temperature: After the initial high-heat sear, reduce the oven temperature to 325°F (160°C) and continue roasting for about 1.5 to 2 hours. This will depend on the size of your leg of lamb and how well done you like your meat.
- For rare: Aim for an internal temperature of 125°F (52°C).
- For medium-rare: Aim for an internal temperature of 130°F (54°C).
- For medium: Aim for an internal temperature of 140°F (60°C).
- For well-done: Aim for an internal temperature of 160°F (71°C).
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Rest the Lamb: Once the lamb reaches your desired level of doneness, remove it from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute and the meat to become even more tender.
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Carve & Serve: Slice the lamb against the grain to ensure tender cuts. Serve on its own for a true carnivore experience, or pair it with a side of roasted veggies or a simple salad if you’re looking for more variety.
Tips:
- Lamb Fat: Don’t be afraid of the fat on the leg of lamb—it adds incredible flavor and tenderness. If it’s too much, you can trim some of it, but keep enough for flavor!
- Bone-In vs. Boneless: A bone-in leg of lamb gives more flavor and a nice presentation, but boneless is easier to carve and cook more evenly.
Nutritional Info (approximate, per serving):
- Calories: 400-500 kcal (depending on portion size)
- Fat: 30g–35g
- Carbs: 0g (perfect for carnivore diets!)
- Protein: 45g–55g
Roasting a whole leg of lamb is an impressive and satisfying way to enjoy a hearty carnivore meal. The crust is crispy, the meat is tender and juicy, and the flavors are simply unbeatable. Enjoy! 🍖🔥