Slow Cooked Leg Of Lamb In Oven Bag

Lamb has a unique flavor. You need to learn to control your spices since it has a strong and distinct taste to itself. On the bright side, it is super tender, and no other meat can create that Mediterranean essence only with a touch of dried thyme. It is also healthier than most other red meats. Lamb is full of vitamin B12, zinc, and iron along with many other minerals. If you are planning to roast lamb for your guests, then you need to take into account that it is not for everyone. However, any red meat fan could easily fall in love with a lamb roast if it is cooked with passion. The trick is to find a good balance between thyme, garlic, and mint.

There is a reason why most people cook lamb legs in oven bags. It turns out juicy and full of flavors like all other slow cooked meats. Lamb chops can also be tasty when slow cooked, but they are usually better on the grill. Fine dining restaurants include lamb chops roasted in tomato and garlic as a fancy meal on their menus.

You can find recipes for both leg and shoulder meat with different methods below. Lamb shoulder is usually a cheaper alternative to leg roast, but that does not mean that it tastes less in flavor. On the other hand, traditional kebab is made from lamb legs.

Oven Bag Recipe for Lamb Roast

You must select a quality oven bag in the right size so that you can fit a medium size lamb leg or shoulder easily. Both recipes below are easy to prepare with little effort. You need to be a little patient and slow cook these in oven bags to get all the aroma. Make sure the oven bag is not touching to the walls of the oven or the heating element.

Cooking Guide for Lamb Meat:

Medium; cook 25 minutes for each pound of meat at 375°F.
Well done; cook 30 minutes for each pound of meat at 375°F.

Best Oven Bags for Cooking Lamb:

Lamb Leg Roast – Slow Cooked

This is the most popular part of the lamb. If you get a full leg then it might be a bit big, and would easily be enough to feed about 7 to 8 people. The below recipe is good for a family of four.

Ingredients:

About 4 pounds of lamb leg meat
1 tablespoon of wheat flour (you can substitute with any kind of flour)
1 cup of melted butter (unsalted)
3 tablespoons of dried thyme
1 tablespoon of ground mint
1 teaspoon of garlic powder
½ tablespoon of dried rosemary
1 tablespoon of freshly ground black pepper
6 peeled garlic cloves
Sea-salt to taste

Directions:

Dry up the meat thoroughly with paper towel.
Preheat the oven to 375°F (190°C).
Make thin cuts on the lamb meat with a sharp knife.
Brush the meat with melted butter.
Add sea-salt on top (generously).
Sprinkle all the dry herbs over the lamb meat.
Put 1 tablespoon of wheat flour into the oven bag and shake well. I use special oven bags for lamb leg. These are unique that they are continuous, you get to decide on how big the bag will be.
Place the meat and peeled garlic cloves inside the oven bag, and seal with the bag ties from both sides. Pierce a few holes on top with a toothpick or sharp knife.
Cook at 375°F (190°C) for 2 hours. The meat temperature should show 145°F (62°C) when the lamb leg is fully cooked.

Mediterranean Lamb Shoulder Roast – with Bay Leaves

Lamb shoulder meat is also tasty. This recipe is a bit more ethnic, and makes for a great dinner on the weekend. Bay leaves add immense aroma, you can also use them with other meat types.

Ingredients:

About 2 pounds of lamb shoulder meat
8 small baby carrots
4 medium size potatoes cut into large cubes
2-3 dried bay leaves
1 tablespoon of wheat flour
1 lemon squeezed
1 tablespoon of honey
4-5 tablespoons of virgin olive oil
3 tablespoons of dried thyme
1 teaspoon of dried rosemary
1 tablespoon of freshly ground black pepper
Salt to taste

Directions:

Mix the honey, lemon juice, and olive oil in a small cup.
Brush the skin with the olive oil mixture.
Preheat the oven to 375°F (190°C).
Sprinkle all the dry herbs and salt over the lamb meat.
Get your oven bag out and put 1 tablespoon of flour in it. Shake well to cover all the bag with flour dust. Learn more on how to select the right oven bag.
Place the meat, potato cubes, carrots, and dried bay leaves inside the oven bag and seal well with the bag tie. Pierce a few holes on top with a toothpick or sharp knife.
Cook at 375°F (190°C) for 1 hour. The meat temperature should read 145°F when it is ready.

In Conclusion

Lamb is usually fed on green grass. That's why it has high amounts of omega-3 fats, which is just great for your heart and veins. It has less marble than other read meats; once you trim the extra fat, then it automatically becomes a lean cut. Cooking lamb in an oven bag makes it extra savory since all the juices and aroma are retained inside. I suggest you cook lamb either in a toaster oven if you like it crispy, or in a roaster oven if you like to keep all the juices. You can use oven bags in both of them.

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