Leg of lamb is a cut of meat from the hind leg of a lamb. It is a flavorful and tender cut of meat that can be prepared in a variety of ways, including roasting, grilling, or braising.

When preparing a leg of lamb, it is important to remove any excess fat and to season the meat well before cooking. Roasting is a popular cooking method for a leg of lamb, and it can be cooked with or without bone-in. Some popular seasonings for roasted leg of lamb include garlic, rosemary, thyme, and lemon.

Grilling is another popular method for cooking a leg of lamb, especially during the warmer months of the year. Braising is a slower cooking method that involves cooking the meat in liquid, and it is great for creating tender and flavorful dishes like lamb stews.

Overall, leg of lamb is a delicious and versatile cut of meat that can be prepared in many different ways to suit a variety of tastes and preferences.

Mediterranean-style leg of lamb


  • 1 leg of lamb, bone-in or boneless (about 5-6 pounds)
  • 4 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 2 tablespoons fresh oregano leaves, chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/4 cup red wine


  1. Preheat the oven to 350°F (175°C).

  2. In a small bowl, mix together the minced garlic, lemon juice and zest, oregano, thyme, paprika, cumin, salt, black pepper, olive oil, and red wine to create a marinade.

  3. Place the lamb in a large roasting pan or baking dish, and pour the marinade over it. Use your hands to rub the marinade all over the lamb, making sure to get it into any cuts or crevices.

  4. Cover the roasting pan with aluminum foil and roast in the preheated oven for about 20 minutes per pound (for medium-rare), or until a meat thermometer inserted into the thickest part of the lamb reads 130°F (54°C).

  5. Remove the foil from the pan and continue roasting for another 15-20 minutes, or until the lamb is nicely browned on the outside.

  6. Remove the lamb from the oven and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute throughout the meat and keeps it juicy.

  7. Carve the lamb into slices and serve with your favorite Mediterranean-style sides, such as tabbouleh, hummus, roasted vegetables, or a Greek salad.

Enjoy your delicious Mediterranean-style leg of lamb!


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