Perfect Boneless Leg of Lamb Roast Recipe

Perfect Boneless Leg of Lamb Roast Resource Guide and Recipe

Lamb is one of my favorite meats.  I am particularly fond of boneless leg of lamb roast because it is so easy to cook and serve.  To many families, lamb is traditional to serve for Easter Dinner, but it makes a great meal for any occasion.  When cooked to medium rare, it is flavorful and mild so that anyone who enjoys roast beef will also enjoy this perfect leg of lamb roast.

Quick Links:

What Size Boneless Leg of Lamb Roast to Buy
Boneless Leg of Lamb Roast Cooking Chart
Lamb Roast Internal Cooking Temperatures

Cooking Times Per Pound
Essential Lamb Kitchen Equipment

Boneless Leg of Lamb Roast Recipe
Au Jus Recipe

 

Sliced Boneless Leg of Lamb

 

Lamb is meat from sheep less than one (1) year old.  If fresh local lamb is available, you will find no better.  In the United States, fresh lamb is in season from March through October.  If the phrase “Spring Lamb” is on a meat label, it means the lamb was produced between March and October, but lamb is available all the time.  Frozen lamb is available year-round.

Look for a boneless leg of lamb roast with good marbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm.  In color, the meat on your boneless leg of lamb should be pink and the fat should be firm, white, and not too thick.  Dark meat indicates an older animal.  The USDA quality grades are reliable guides.  Take lamb home immediately and refrigerate it at 40 degrees F. and use within 3 to 5 days, or freeze.  It is safe to freeze lamb in its original packaging or repackage it.  For best quality, use your boneless leg of lamb roast within 6 to 9 months.

 

lamb roast

 

What Size of Boneless Leg of Lamb Roast to Buy?


Boneless Leg of Lamb
Boneless leg of lamb (with the bones removed) is perfect for oven roasting and is also very easy to carve.  The term “boneless” means the leg bone has been removed from the lamb roast.  A boned, rolled, and tied or netted leg is easy to roast.  You can easily find this type of lamb at most large grocery stores or super markets.

For a generous serving of lamb roast, figure on 1/2 pound of lamb per serving.  That means if you plan to serve:

six (6) people – 3 pound lamb roast

eight (8) people – 4 pound lamb roast

ten (10) people – 5 pound lamb roast

twelve (12) people – 6 pound lamb roast

for more than (12) people – purchase two (2) boneless lamb roasts

Cut the plastic outer wrapping off of the lamb roast, making sure that you do not cut through the netting surrounding the lamb.  The netting holds the de-boned leg of lamb together and helps it keep it’s form.  Do not remove the netting until after the lamb has been roasted.  If you purchased your boneless lamb roast at a meat market or butcher shop, it may be hand-tied with string instead of the netting.


Boneless Leg of Lamb Roast Cooking Chart – How To Cook Lamb:

The chart below is only a guide.  You must rely on an accurate Meat Thermometer and start taking temperatures half an hour before the end of the estimated roast time.  Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process.

What constitutes rare and medium-rare cooked meat?  To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F.  Well, that is ok if you like well-done and dry meat.  If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees.  To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

Thermapen ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Lamb Roast Internal Cooking Temperatures:

Rare: 120 to 125 degrees F – center is bright red, pinkish toward the exterior portion

Medium Rare:  130 to 135 degrees F – center is very pink, slightly brown toward the exterior portion

Medium:  140 to 145 degrees F – center is light pink, outer portion is brown

Medium Well:  150 to 155 degrees F – not pink

Well Done: 160 degrees F and above – meat is uniformly brown throughout

 

 

Approximate Cooking Times – Listed By Total Roast Weight

(Sear for 15 minutes in pre-heated 450 degree oven then adjust roasting temperature to 325 degrees F for remaining cooking time) – Remember to start checking internal temperature 1/2 before cooking time ends!

Cooking Multiple Lambs: If cooking more than one lamb roast in the same roasting pan, treat each lamb roast as individual roasts when determining cooking times. Use your cooking thermometer to check the internal temperature of EACH ROAST to determine the final internal temperature required to achieve the doneness you desire.

WeightRare (120-125 degrees F)Medium-Rare (130-135 degrees F)Medium (140-145 degrees F)Well Done (160-165 degrees F)
1 Lb15 minutes20 minutes25 minutes30 minutes
2 Lbs30 minutes40 minutes50 minutes60 minutes
3 Lbs45 minutes60 minutes1 Hour and 15 minutes1 Hour and 30 minutes
4 Lbs60 minutes1 Hour and 20 minutes1 Hour and 40 minutes2 Hours
5 Lbs1 Hour and 15 minutes1 Hour and 40 minutes2 Hours and 5 minutes2 Hours and 30 minutes
6 Lbs1 Hour and 30 minutes2 Hours2 Hours and 30 minutes3 Hours


 


Perfect Boneless Leg Of Lamb Roast Recipe:

Perfect Boneless Leg Of Lamb Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: serves many

Ingredients:

Leg of Lamb Roast, at room temperature (very important)

Olive Oil or Herb Seasoning Rub (see below):  If you really feel lazy, purchase some prepared pesto and rub over the surface of the lamb.  You can also be creative and add additional herbs to your liking (such as mint, thyme, and/or oregano).

3 cloves garlic, minced (use more or fewer according to taste)
2 teaspoons coarsely-chopped fresh rosemary leaves (stems removed) or 1 teaspoon dry rosemary leaves*
1/4 teaspoons coarsely-ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons fresh-squeezed lemon juice

Au Juice (see recipe below)

 

Instructions:

In a small bowl, combine garlic, rosemary, and pepper.  Add olive oil and lemon juice.  Mix until all ingredients are combined.

Remember - Do not remove the netting that is around the lamb roast.

Rub the Herb Seasoning Rub mixture all over the outside of the lamb.

Room Temperature:  To cook evenly, the lamb roast must not be cold - let it stand at room temperature, loosely covered, for approximately 1 hour or even more.  This time can vary depending on how big or small your lamb roast is.  I can not give you an exact time on this.  If you do not let the roast come to room temperature, it will take longer to cook your roast.  Your roast will not cook evenly, and you will end up with well-done slices on the end and raw meat in the center.  Use your best judgment!

Previously Frozen:  If your boneless leg of lamb is frozen, let it thaw completely in the refrigerator.  Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature.  Depending on the size of your roast, the time to come to room temperature may vary.  I can not give you an exact time on this.  Use your best judgment!

Perfect Boneless Leg of LambPreheat oven to 450 degrees F.

Pat the room-temperature boneless leg of lamb roast dry with paper towels or napkins.  Using your hands, rub the outside of the lamb roast with olive oil or with the Herb Seasoning Rub (see above Herb Seasoning Rub).

Do NOT salt the outside of your lamb roast, as salt draws out moisture from the meat while cooking.  You can use other seasonings or the Herb Seasoning, if desired, but I find it is not necessary.  I know that some people do salt their meats before cooking, but trust me and do not salt - the result will be a juicy and delicious lamb roast to serve your family and guests!

Place the lamb roast on a roasting rack in a heavy stainless-steel pan or other metal roasting pan.  NOTE: Select a roasting pan that has sides at least 3-inches deep.  (I do not recommend using nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice.)

Sear the lamb roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time.  Do Not Cover the roast.

NOTE:  If you ignore every other bit of advice I have given, please pay attention to this - For a perfectly cooked leg of lamb roast, invest in a good meat thermometer.  Internal temperature, not time, is the best test for doneness and you don't want to blow this meal!

Insert meat thermometer so tip is in thickest part of lamb (not resting in fat).  Cook until the lamb roast reaches an internal temperature of 120 degrees F.  Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20  minutes.  Remember, the lamb roast will continue to cook as it sets.  The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes.  If allowed to rest as long as an hour, the temperature will rise even higher.  So, pay attention to how long you let the cooked lamb roast sit.

About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature.

Perfect Boneless Leg of LambPlace the cooked lamb roast on a large Meat Cutting Board with a well at one end to hold the juice.  

Using your scissors, cut off the netting to remove and discard it.  Using a sharp knife, slice the meat across the grain into whatever thickness you prefer.  Sharpen your Carving Knife, if necessary using either a sharpening rod or stone.

Sharpening KnifeSteel Sharpening Rod:  To use a Steel Sharpening Rod or Steel, pull the edge down and across the rod, holding the carving knife at the same angle.  Do this anywhere from 5 to 10 times.

Sharpening Stone (whetstones):  To use a Sharpening Stone (whetstones), hold the carving knife at a 10 to 15-degree angle to the stone.  Push back and forth in smooth, steady strokes.

 


Au Jus Juice Recipe:

Au JusAu Jus is aFrench term meaning "with juice."  The term is used to describe the serving of meat, most often prime rib roast, but this technique works great with Leg of Lamb, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked.  It is not thick like a typical sauce or gravy.

While the cooked lamb roast is resting, now is the time to make a sauce from the drippings.  Carefully spoon off any excess fat and discard.  Scrape the bottom of the roasting pan to loosen the sediment.  Pour the lamb juices (from the bottom of the roasting pan) into a saucepan.  Add some red wine and some of the herbs (if used) that are left in the roasting pan.

IMPORTANT:  Making Au Jus is more of a technique and not a recipe.  You will have to do this by feel or guess work.  It depends on how much juice is left in your pan (plus the juice from slicing the lamb roast), and how many people you will be serving.

Ingredients:

Lamb juices from cooked leg of lamb roast
Red wine (of your choice)*
1 to 2 tablespoons butter
Salt and pepper to taste

* Add your wine according to how much Au Jus you think you will need for each person being served.  I wish I could give you exact directions, but it is impossible to have an exact recipe for this.  I usually use the same style of wine in the au jus that I will be serving at the dinner.


Directions:

Add the wine to the saucepan with the lamb juices and bring to a boil, and cook until the stock is slightly reduced, about 5 minutes.  NOTE: Au jus is not thick like a typical sauce or gravy.  Add the butter and mix it in by swirling the pan.  Season to taste with salt and pepper.  Transfer to a gravy boat.

Serve this sauce on the side when serving the sliced lamb roast.  NOTE: Some chefs will strain the sauce before adding the butter (your choice).

 

https://whatscookingamerica.net/Lamb/Roast_Boneless-LegLamb.htm

Boneless Leg of Lamb Roast


 

Comments From Readers:

Thank you so much for posting this article/recipe.  I had never cooked or eaten lamb when I received a leg of lamb as a gift without cooking instructions.  I found your article and followed the instructions and tips, resulting, in my opinion, in a wonderful meal that my husband thoroughly enjoyed.  I will be using the leftovers to make a lamb stew.  Again, thank you so much.  I was terrified I was going to ruin it! – Cherie Jensen (3/26/16)

 

I, myself, do not care for lamb, but my husband does.  When I made this for him using your beautifully, well-detailed recipe, his reaction was out of this world priceless!  I thank you and will be looking forward to making many more of your masterpieces! Have a wonderful day! Chanel Rose (1/9/15)

 

Related Recipes:

Categories:

Dinner    Easter    Lamb Menus    Lamb Sauces    Leg of lamb   

Comments and Reviews

50 Responses to “Perfect Boneless Leg of Lamb Roast Recipe”

  1. Naveed Alim

    Great recipie. I have tried it atleast 4 times.

    Reply
    • Stephanie

      Ok for years I’ve looked for the perfect leg of lamb recipe. Well I have to say, your recipe was PERFECT! I followed directions to the letter, used a meat thermometer and voila it was so terrific thank you hot your detailed report. Thank you

      Reply
  2. Misha

    I’ve been following this recipe for quite a few years already and every time I’m amazed how great is the outcome for so little efforts. Thanks a bunch!

    OT. The new design makes the page look fancy but I’m almost missing the old one, it had its charm of the times when the Internet thing just had started.

    Reply
  3. Stephen McGovern

    Great recipe with excellent demonstration steps. My land came out perfectly! Thank you.

    Reply
  4. Ju

    Hi there . Approx how long in the oven per lb/ kg ?

    Reply
    • Linda Stradley

      Please never determine the degree of doneness of your meat by using the pound weight. The best way, and easiest way, is to use a cooking thermometer to determine if the meat is done to your liking.

      Lamb Roast Internal Cooking Temperatures:
      Rare: 120 to 125 degrees F – center is bright red, pinkish toward the exterior portion
      Medium Rare: 130 to 135 degrees F – center is very pink, slightly brown toward the exterior portion
      Medium: 140 to 145 degrees F – center is light pink, outer portion is brown
      Medium Well: 150 to 155 degrees F – not pink
      Well Done: 160 degrees F and above – meat is uniformly brown throughout

      Reply
      • Kim

        Thanks for this great recipe! Going on temp, not time, is certainly better – however, you also say to begin testing for temp 1/2 hour before it is done, which doesn’t make sense unless you have a ballpark idea how long it’s going to take! Standard thought is about 25 minutes per pound for medium rare. This time, I had a very small portion – a one pound boneless leg of lamb roast (I buy small because it’s just for me – my husband’s a vegetarian). I wasn’t sure if I should sear it for the whole 15 minutes, but ultimately decided to go for it, since searing is about the surface, not the interior. Summary of this experiment (YMMV): 1 lb boneless leg roast, 15 minutes at 450, then 25 minutes at 325 = medium rare. Yum!

        Reply
        • Linda Stradley

          I always have an approximate time when I think my meat will be done. I start testing the temperature 1/2 hour before that time just in case: (1) I am wrong, (2) It cooks faster than I had planned, and (3) Because I want to make sure it is cooked perfectly!

          Reply
          • Brenda

            We have added a helpful Cooking Time Chart table to the page. We always appreciate Reader feedback and suggestions for page improvements!

        • Penny

          Kim, I’m so glad you made your post. I’ve been “google-ing” recipes for boneless leg of lamb and every one has been for a 4 lb. or larger roast. I’ve got one that is 1 & 1/4 lb… and had no idea how long to anticipate it needed for cooking. Thanks for the info!

          Reply
          • Helen

            My Christmas dinner with a boneless leg of lamb following your recipe and directions was the best lamb dinner that I have ever prepared and I have cooked lamb for 50 plus years. The meat was juicey and tender and done just to the level of doneness that I and my family enjoy. Thank you for your very specific directions. The only change that I made was to use oregano as the herb in my oil rub.

      • Helen

        I agree with the temp times statement. I went according to the chart looking for a med/rare finish…at 4.5 pounds..and turned out well done at 3.5 hours in. I was a little sad.

        Reply
    • Tom chase

      It is not how much time per lb. If you do it that way you are done. Believe me when I say (take it out at 120) Lamb is different than beef it will easily cook 10 degrees just sitting on the sidboard. …….do not over cook lamb…..

      Reply
  5. pat

    While I understand that the most important factor in determining doneness is internal temperature, I must budget my time properly. I am concerned that the cooking times per pound are incorrect. (id: for a 3 lb roast Medium rare, 60 minutes per pound seems excessive) Can you please verify?

    Reply
    • Linda Stradley

      Remember that cooking times are estimates only to help you determine approximately when the lamb will be done. The only certainly is the internal temperature of the lamb. You should start taking the internal temperature before the estimated time. – Linda Stradley

      Reply
    • Kim

      Pat, the title on the chart is a bit misleading. Even though the title says “Approximate cooking times per pound”, it really means “Approximate cooking times, listed by weight”. So when you look at the line marked “3 lbs” it doesn’t really mean 60 minutes PER POUND for a medium-rare roast, which would be 3 hours – it means 60 minutes total to cook a 3 pound roast to medium-rare. As everyone has already mentioned, that time is just a starting point, and you test it from there. Not meaning to sound nitpicky, authors – I appreciate the chart, your responsiveness, and your efforts to supply us with such a smashing recipe!

      Reply
      • Whats Cooking America

        Thanks again for the suggestion Kim! We have updated the title of the cooking time chart to “Approximate cooking times – listed by total roast weight”. Also included a reminder note to check internal temperature 1/2 before cooking time ends. Hopefully this will provide additional clarity on instructions. We appreciate our reader feedback!

        Reply
        • Janice Bird

          I just followed this for Easter. I had two 4 lb lambs. After an hour, the time recommended for rare for 4 lbs, the internal temperature was barely 80. I upped the temperature to 350 degrees and it took almost another hour to get to medium rare so it threw my timing off for dinner. However, luckily, the lamb was moist and delicious.

          Reply
          • Whats Cooking America

            Per the instructions the lamb should be seared first for the first 15 minutes in a pre-heated oven temperature of 450 degrees and then turn the oven temperature down to 325 degrees for the remaining cooking time. Did you sear the lamb first?

          • Ruth

            Do you live at high altitude? I live at 5,000 feet above sea level. Every recipe I cook in the oven requires that the temperature be increased by 25 degrees F.

    • Margaret

      60 minutes TOTAL not per pound!!

      Reply
  6. Erling

    Thank you for this wonderful recipe and cooking time chart! We love roasting lamb, and one of the side benefits is that it produces the most amazing roast potatoes when cooked in the same pan. Now I’m thinking about ways to take it to the next level. What do you think of using a charcoal grill to sear the lamb before roasting or in the last 1/2 hour to impart a smoky flavor?

    Reply
  7. Bill

    Sorry as I may have missed the publisher of this recipe, AWESOME presentation, detail-wise, and very humbly stating, I am a great “big dinner chef” and can tell that this recipe will blow everyone’s mind! Seriously! Don’t sweat the au jus, you just have to go with it and have a backup in case, if necessary. AND a digital meat thermometer is an absolute must. And I would also error toward the lower temp out of the oven too. I use digital thermometers when smoking meats. It is a highly critical tool. Will prepare this for Christmas dinner for family. Can’t wait.

    Reply
  8. Erin Himes

    Thank you so much for this recipe! I’m going to attempt to make it for Christmas but it looks great and the extra tips and explanations are very helpful, wish me luck!

    Reply
  9. MickiSue

    It’s Christmas Eve, and this recipe made the most wonderful roast lamb for a family dinner. I’ve made plenty of gravies in my life, but never an au jus. Your directions made it simple and it was so delicious!

    Yours is my favorite kind of recipe. You tell WHAT to do as well as WHY to do it. Thank you so much for just what I needed to take a beautiful leg of lamb from the store to the table with all the pomp and flavor it deserved to exhibit.

    Reply
  10. Elizabeth Baer

    job well done…very thorough ..thank you

    Reply
  11. Eileen Horton

    I made this recipe yesterday for definite roast lamb lovers and it was definitely outstanding… wonderful flavor.
    I tried to make the Au Jus recipe using the liquid in the roasting pan plus the juice that came out of the lamb while resting, however I obviously did something wrong .. it tasted very burnt and was very oily. Should we have put liquid in the roasting pan? I did pour the remaining slurry over the lamb after coating it with the slurry — was that wrong?
    Lamb itself was amazing. One of our guests was from England and brought us a jar of Colman’s Mint Sauce. I have never been a fan on mint jelly with lamb because I find the taste to be overpoweringly sweet and not good at all but the English Mint Sauce is different — it contains herbs and spices and adds a lovely savory quality with the mint. I will always keep it on hand, even if I have to order it special from England!!
    Thanks for your wonderfully detailed recipe.

    Reply
  12. I'\ve never done a leg of lamb and am having guests whose favorite meat is lamb. I'll follow your instructions and hope for the best. Wish me luck and success.

    I’m excited to do this.

    Reply
  13. Di Mi

    Tried this recipe for the second time and it was a hit with everyone at the table just like the first time. Great recipe!

    Reply
  14. Liza

    How long does it take to get the oven from 450 to 325?

    Reply
  15. Georgene Fabian

    I tried this the first time and followed your directions. The roast was perfect!

    Reply
  16. FoodJunkie

    Great recipe that I will be trying tonight. I do have disagree with your no salt advice. Food labs have shown that salting before cooking is superior to seasoning after cooking, but only if it is done either immediately before cooking or at least 45 minutes before cooking.

    Reply
  17. Lamblover

    I had given up making lamb roast or any roast for that matter, because it is always dried out. So frustrating to spend a fortune on a roast only to ruin it. I bought a lamb roast thinking I would cut it up for putting on skewers and BBQ but I got lazy and googled this recipe. WOW! I had a 4.5 pound roast. I followed the directions to a “T” even though I thought that was too much olive oil, no salt???!, too little time in the oven and leave those string things on??.

    My oven runs a little hot. I used regular bake cycle, not convection. I did 15 minutes at 450 degrees F., 5 minutes at 350 degrees because I read the directions wrong, 30 minutes at 325. That is 50 minutes total. I was then just going to check the temperature of the meat. It read 136 degrees on the ends and 133 degrees in the middle. Ugh. I was so mad it was too hot but I took it out and tented it. By this time it was late so I let it cool all the way and stuck in the fridge. This morning I cut it up for tonight’s Sunday night dinner. It is perfect!!!! The ends are medium rare and the inside is rare. It is noise and the taste is soooo delicious. I am going to make the au jus with the leftover drippings tonight just before serving. Next time though I am going for 125 degrees when I take it out. So excited I cooked a roast. Thank you so much for posting this recipe.

    Reply
  18. Ariane

    EXCELLENT! I followed your great tips and ended up with delicious lamb. Merci Beaucoup!

    Reply
  19. Lovelamb

    Just a question about how to estimate cook time for two, say 4 1/2 lb, roasts in the same pan.

    Reply
    • Linda Stradley

      Treat each lamb roast in the roasting pan as individual roasts. Use your cooking thermometer to check the internal temperature of EACH ROAST to determine the final internal temperature required to achieve the doneness you desire.

      Reply
  20. Laura Duksta

    Thank *YOU* for all the detail and instruction!! We are feeding more than 12 people so we have bought TWO 5 pound boneless legs of lamb. Mom is wondering about cooking time– do we cook for 10 pounds or does it stay the same as for 5 which for rare is approximately 1 hour 15 minutes, temp is of course 120 we’re aiming for!! Thank *YOU*! Have a Blessed Easter Weekend!!

    Reply
    • Whats Cooking America

      Treat each lamb roast in the roasting pan as individual roasts when determining cooking time. Use your cooking thermometer to check the internal temperature of EACH ROAST to determine the final internal temperature required to achieve the doneness you desire.

      Reply
  21. Janet

    Wondering about whether to marinate overnight?

    Reply
    • Linda Stradley

      If you want to marinade overnight, be sure to do so in the refrigerator. Also remember to bring the lamb to room temperature before cooking.

      Reply
  22. Alison

    Making this tomorrow and I was wondering if anyone has any suggestions for a substitute for the wine in the Au Jus? My husband is in recovery so it’s not an option for us. Will it taste ok without it? Thanks 🙂

    Reply
  23. paula bucari

    this is the most concise that covers all the questions clearly. If you could do this for rib eye roast-boneless, it would be amazing

    Reply
  24. Ken m

    As a chef, the DO NOT SALT imperative was uncomfortable. It’s when you don’t understand the process that folks mess it up.

    Here’s what happens:
    http://www.nytimes.com/2004/02/25/dining/chefs-who-salt-early-if-not-often.html?_r=0

    Hope folks get to know more about the science of cooking so they can play with flavors and be more creative.

    Reply
  25. Rita

    Can I use convection roast or does it have to be bake?

    Reply
    • Linda Stradley

      I have to admit that I never use the “convection method” of my oven. I only use the bake method.

      Reply
  26. Alica Pascua

    I cooked a boneless leg of lamb for the first time tonight. Thanks to your directions, it came out wonderfully!

    Reply
  27. Jo Jo

    I am all ready to cook my boneless leg of lamb and I don’t have red wine. Can I use white wine instead? Thank you.

    Reply
    • Whats Cooking America

      If it’s a good drinking wine, then you should be able to use it as a substitute and get a nice flavor. Otherwise, if you have time to go to the store, I would recommend buying a red wine for a better flavor pairing.

      Reply

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