Boneless Leg of Lamb (Roasted)
By Layla Ibrahim · Mediterranean Heritage Cook · Updated 2026-05-08
5 lb boneless leg of lamb roasted at 350°F for 75-90 minutes to 130°F internal. Salt only, no garlic. Easier carving than bone-in, same lamb flavor.
Carnivore boneless leg of lamb is a 5-pound boneless lamb leg (often pre-tied at the butcher) roasted at 350°F for 75 to 90 minutes to an internal temperature of 130°F for medium-rare. Salt is the only seasoning. Boneless legs cook 30 to 40% faster than bone-in legs of the same weight and slice cleanly into uniform slabs across the grain. A 6-ounce cooked serving delivers 40g protein, 18g fat, and 320 calories. Boneless leg of lamb costs $9 to $14 per pound; a 5-pound roast feeds 8 adults at $6 to $9 per serving. The cut is butterflied and re-rolled at the butcher counter, sometimes with a fat layer wrapped to the outside for self-basting during the roast. Pre-tying matters — without the twine the leg unrolls during cooking and the meat dries unevenly. Slice across the grain in 1/4 -inch slabs after a 15-minute rest.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 6 oz boneless leg of lamb cooked (per serving) | 40g | 18g | 320 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 40g | 18g | 320 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
If the leg isn't pre-tied at the butcher, tie around its circumference with kitchen twine at 1.5-inch intervals to maintain shape during the roast.
- 2
Apply 1.5 tbsp coarse salt to all surfaces. Let sit at room temperature 1 hour while oven preheats.
- 3
Preheat oven to 350°F. Place a wire rack inside a roasting pan.
- 4
Set the leg fat-cap up on the wire rack. Insert probe thermometer into the thickest part avoiding the fat cap.
- 5
Roast at 350°F for 75 to 90 minutes until internal temperature reaches 125°F.
- 6
Pull at 125°F (rises to 130°F during rest for medium-rare).
- 7
Tent loosely with foil. Rest 15 minutes.
- 8
Snip kitchen twine. Slice across the grain in ¼-inch slabs.
Nutrition per Serving
Frequently Asked Questions
Bone-in vs boneless leg of lamb?
Boneless cooks 30 to 40% faster (90 minutes vs 4+ hours for bone-in) and slices cleaner across the grain — no working around the femur with each cut. Bone-in retains heat through the cook for slightly more even doneness and the bone adds flavor. For a quick weeknight roast, boneless is the better pick. For a Sunday dinner where you can spend 4+ hours on the cook, bone-in is the centerpiece option. This recipe is for boneless; see related links for bone-in versions.
Should I butterfly and refold?
Most butchers sell boneless leg of lamb already butterflied and re-tied. If yours is unfolded (sold flat as a 'butterflied leg'), you can roll it up yourself with kitchen twine — this gives more even thickness and faster cooking. Or you can roast it flat for crispier exterior; flat butterflied legs cook in 30 to 40 minutes at 425°F. The recipe above assumes the rolled-and-tied shape, which is the most common butcher format.
Why no garlic-and-rosemary crust?
Both are plant matter and excluded from strict carnivore. The garlic-rosemary crust is the cultural pairing for lamb in most Western cooking traditions, but lamb has enough native flavor (from branched-chain fatty acids) that the herbs aren't necessary for taste. Salt-only roasting produces a cleaner, more pronounced lamb flavor; many carnivore eaters prefer it once they get used to the absence. If you allow some plants, the standard crust is a 5-minute prep.
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