This is the perfect way to cook a leg of lamb or shoulder.
- Lightly score the surface before rubbing in generous amounts of salt, and fresh or dry Rosemary herb. You could add honey and lemon, or any other seasoning instead of Rosemary but we’ve found that simple works well with just salt and Rosemary.
- Leave the lamb in the fridge uncovered overnight or for 24 hours to form a crust.
- Take it out 2 hours before you plan to cook it, to let it get up to room temperature.
- Optionally, you could put vegetables like potatoes in the same pan or under the lamb if you want to soak up the delicious juices as it cooks.
- Pre-heat oven to 400°F and move lamb to a Cast Iron skillet or Turkey Tray. You will be cooking it uncovered in this skillet or tray.
- Place lamb in the oven for 1 hour at 400°F, then check with a meat thermometer.
- We aim to reach a 125°F temperature inside the roast, closest to the bone. If it hasn’t reached this temperature yet, put it back in the oven and continue checking it every 20 minutes.
- Remove from oven and let it cool slightly before slicing and serving.
The biggest “issue” we see is people overcooking lamb and then the meat becomes tough and not nearly as tender or juicy.
Bon Appetit!