Roasted Leg of Lamb

Garlic & Herb Jamaican Jerk Lamb Main Dishes Original Hickory Savory Chipotle

Flavor Recommendations: Savory Chipotle, Garlic & Herb, Original Hickory, Jamaican Jerk F.I.T. BrineTM

INGREDIENTS (4+ servings):

  • 1 boneless leg of lamb
  • 1oz (approxmately half of 1/3 cup) F.I.T. BrineTM per 1lb of lamb meat
  • water


  • Trim leg of lamb as necessary
  • Place leg of lamb in a Ziplock bag
  • Add F.I.T. BrineTM and water into bag per instructions on the package (1oz spices/1cup water for every 1lb of meat)
  • Seal the bag and shake till spices and water are mixed. (~Note~ attempt to remove air before sealing)
  • Allow leg of lamb to brine in the fridge for minimum 6hrs (~Optional~ if brining for less than 8 hrs, it may not be necessary to refrigerate while brining)
  • ~Optional~ Take leg of lamb out of the fridge and allow time for it to reach room temperature (approx. 4 hrs, as part of the brining time) 
  • Preheat the over to 350°F 
  • Take leg of lamb out of the brine and place on a roasting rack
  • ~Optional~ For added flavor strain the brine and set spice/herb mixture aside
  • ~Optional~ Cut 3-4 inch slits in the leg of lamb. Rub some of the strained spice/herb mixture into the slits 
  • ~Optional~ Rub the remaining spice/herb mixture all over the outside of the leg of lamb
  • Roast leg of lamb for about 1.5-2 hours to desired doneness ( medium-rare to medium doneness has internal temperature of ~ 135°F)
  • Take the leg of lamb out of the oven and let it rest for about 20min
  • Carve and serve with recommended side dishes (Found in the Vegetables & Sides Section)

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