For every kilogram of weight, cook for an hour.
As a rule, roast a leg of lamb for 15 minutes per 500g (1 1/4 lb), plus 10 minutes more. Allow it to rest for a good 15 minutes before serving to ensure the juices redistribute, making a perfect roast. Pushing sliced garlic into a leg of lamb can be time consuming.  Place the lamb in the oven. For cooking time allow 30 minutes per 500g. Cover the lamb with foil after 20 minutes to avoid it becoming too brown, then uncover for the final 20 minutes of cooking. Top up the water a little as the lamb cooks to avoid the lamb drying out. 1  Step 4.  The general rule for lamb is, for every kilogram of weight, cook for an hour at 190 - 200 degrees Celsius, depending on the efficiency of your oven, or 180 degrees for a fan-f … orced oven. Thus, a 1.1 kg leg of lamb will take an hour and about ten minutes. The general rule for lamb is, for every kilogram of weight, cook for an hour at 190 - 200 degrees Celsius, depending on the efficiency of your oven, or 180 degrees for a fan-f … orced oven. Thus, a 3kg leg of lamb will take three hours. Roast Lamb. Medium - 15 minutes per lb (450g). Well done - 20 minutes per lb (450g). Slow Roasting. The times for the slow roasting method are as follows: Cook in Roasting Oven for about 30 minutes, or until beginning to brown, then transfer to the Simmering Oven for double the remaining cooking time. 1 Cut slits in the top of the leg of lamb every 3cm apart deep enough to push slices of garlic down into the meat. 2  Sprinkle salt and pepper generously all over the top of lamb. 3  Place several sprigs of rosemary under and on top of the lamb. 4  Roast until the lamb is cooked to medium well. 1 Preheat oven to 180 degrees C. 2  Cut slits in the top of the leg of lamb every 3cm apart deep enough to push slices of garlic down into the meat. 3  Sprinkle salt and pepper generously all over the top of lamb. 4 Tip: As a rule, roast a leg of lamb for 15 minutes per 500g, plus 10 minutes more. Allow it to rest for a good 15 minutes before serving to ensure the juices redistribute, making a perfect roast. 1 Preheat oven to 180 degrees C. 2  Cut slits in the top of the leg of lamb every 3cm apart deep enough to push slices of garlic down into the meat. 3  Sprinkle salt and pepper generously all over the top of lamb. 4  Place several sprigs of rosemary under and on top of the lamb. Start the lamb in an oven preheated to 200C (about 400F) and cook uncovered for 25 minutes for each 500g (1lb) plus an extra 25 minutes. Baste each 25 minutes. When the lamb is cooking well, turn the oven down to 175C (350F). The general rule for lamb is, for every kilogram of weight, cook for an hour at 190 - 200 degrees Celsius, depending on the efficiency of your oven, or 180 degrees for a fan-f … orced oven. Thus, a 3kg leg of lamb will take three hours.
http://allrecipes.co.uk/recipe/2160/roast-leg-of-lamb-with-garlic-and-rosemary.aspx http://www.taste.com.au/recipes/19534/roast+lamb+with+lemon+and+rosemary http://www.answers.com/Q/What_are_the_cooking_times_for_leg_of_lamb http://meatmatters.redmeatinfo.com/cooking-tips/Lamb-Cooking-Times.aspx http://allrecipes.com.au/recipe/2160/roast-lamb-with-garlic-and-rosemary.aspx http://allrecipes.com.au/recipe/2160/roast-lamb-with-garlic-and-rosemary.aspx http://www.answers.com/Q/What_are_the_cooking_times_for_leg_of_lamb
cooking time for a leg of lamb per kg