Leg of Lamb

Leg of Lamb


"Tasty and juicy, perfect for a holiday feast."


servings 476 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 46.1 g
  • 92%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Generously salt and pepper lamb. Smear the mustard all over the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and place slices of garlic over top. Sprinkle with Worcestershire sauce to taste.
  3. Roast uncovered at 325 degrees F (165 degrees C) until desired doneness. About 20 minutes per pound for a pink roast. Remove from pan to a heated platter. Use the drippings to make a gravy by a little flour and water. Season with salt and pepper.
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  1. 36 Ratings


Fantastic!!! This recipe came out great. I used a honey dijon mustard and added the Worcestershire sauce to the mustard before spreading it on the leg. I also added parsley, rosemary, and garli...

This was very good, but I did make some changes. For mustard I used a sweet hot mustard. It worked very well. It gave some of the heat of mustard with out overwhelming the taste of the lamb. I...

this was my first time making lamb and this was an easy recipe that was very good. I used a 6 lbs leg and used only as much mustard as was needed to cover the leg completely. I also used garlic ...

I loved this recipe, but I also altered it a bit. I added all ingredients minus the flour and plus 1 T. lemon juice and 1 T. white wine and mixed a paste to spread on lamb. I lined the pan with ...

I found some sweet classic dijon and loved it so much I added a lot more than was called for here. It was a hit. Very easy to make, delicious and satisfying.


A Friend of mine did this and it was Fabulous!! She used Dijon & Wooster, then smeared it with crushed garlic -- she forgot about the flour, it was so yummy!!

Overall good recipie. Classic by Pierre Franey is better, but for a change, this is OK.

I used a boneless butterflied leg of lamb for this instead of a whole leg and it turned out great and cooked much faster, about 15 minutes/lb. CHANGES: We love garlic so in addition to the fres...