Did you know that you can cook a leg of lamb from frozen?
A frozen leg of lamb will obviously take longer to cook than a defrosted or fresh leg of lamb. It is also critical that you use a meat thermometer to check that the inside of the meat is fully cooked through.
How to cook a leg of lamb from frozen
You cook a leg of frozen lamb exactly the same way that you cook a fresh or defrosted leg of lamb – you just cook it for longer.
1. Preheat the oven to 180C/350F/Gas 4. Place the leg of lamb in a baking dish and roast as you would a fresh leg of lamb. (Drizzle oil over the joint and tuck a few sprigs of herbs underneath.)
– You need to allow about a third to 50% extra time to make sure the leg of lamb is fully cooked through. That’s 43-45 minutes per 450g for ‘medium’ plus 20 minutes for the joint; and 48-50 minutes per 450g plus 20 minutes for the joint for ‘well-done’.
– You need to use a cooking thermometer to ensure that the lamb is cooked fully through to the centre: a meat thermometer should register 71C (160F) and for well-done, it should register 77C (170F). That is the only way to ensure that the lamb is properly cooked.
– Place a piece of tin foil over the joint if it browns too quickly – it's going to be in the oven longer than usual so you need to check it.
NB: THIS IS NOT A TECHNIQUE THAT YOU CAN APPLY TO OTHER MEATS, EG TO CHICKEN OR TURKEY.