Roast Leg of Mutton or Lamb

Preparation info

  • Difficulty


  • Serves up to


    People For a 10 pound Leg

Appears in


  • 1 leg of mutton or lamb several garlic cloves (at least 1 per pound of meat), peeled
  • ½ pound fresh lard or fresh pork fat
  • 12-ounce tin salted anchovies in oil several large fresh rosemary stems, about 12 inches long, tied together to form a brush


Preheat the oven to 500°. Trim the leg of mutton or lamb of all fat. Insert the peeled cloves of garlic throughout the leg, piercing the meat where necessary with a knife but avoiding cutting into the choice cuts. Put the leg in the oven on a large shallow roasting pan. If you have a large roasting rack, put the leg in the rack on the pan. In the meantime, melt the lard on top of the stove in a small saucepan and add the anchovies, stirring them into the melted lard. Let the meat cook for a full 15 minutes to sear the outside well, then turn down the oven to 425°. Dip the rosemary paintbrush in the lard and baste the mutton with the mixture every 10 to 15 minutes. Roast the meat for a total of about 12 minutes per pound, then remove from the oven and allow it to rest for at least 15 minutes before carving. If you can find fava beans, serve as suggested in the recipe.