Leg of Lamb

When I was very small, I can remember making roast leg of lamb with my Grandy Kyp. She always included me in the process of cooking, and she taught me along the way. For the reinvention of her recipe, we were lucky to have her join us for the cooking, and the eating!

15 minutes
25 minutes per pound
Show nutritional information
This is our estimate based on online research.
Fat:81 g
Carbohydrates:8 g
Protein:89 g
Calculated per serving.

Serves: 3

Serves: 3decrease servingsincrease servings


  • 1 head 1 head Garlic, peeled
  • 2 Tbsp 2 Tbsp Thyme, chopped
  • 3-4 lb 3-4 lb Leg of Lamb
  • 1/2 tsp 1/2 tsp Salt, to taste (and 1/2 tsp black pepper, if not following AIP)


Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to roast at 325°F.
  2. Rinse lamb under cold water, place in a broiler pan, and pat dry with a paper towel.
  3. Peel cloves of garlic and carefully prick the lamb with a knife to stud with the cloves of garlic into the meat.
  4. In a mortar and pestle, blend thyme, salt, and pepper.
  5. Rub thyme, salt, and pepper on the lamb.
  6. Roast at 325°F, 25 minutes per pound to yield a medium-rare roast.
  7. Serve with Roasted baby carrots.

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  1. April 20, 2012

    I had only had a bite of lamb prior to making this recipe, it was actually my Hubby’s idea to try it. It was so good, I wanted to eat all of it myself!!! I made with for my extended non paleo family members as well and they had second and third helpings. This is a keeper!!!

  2. BBCabrito
    May 9, 2013

    We will be sure to try this recipe out….. I love leg of lamb!

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