Roasted Leg of Lamb - For the Carnivore Diet

Name: Roasted Leg of Lamb - For the Carnivore Diet
Prep time: PTAbout 3 hours (plus 12–24 hours optional dry brine)
Yield: 8
Ingredients: 1 bone-in leg of lamb (4.5–6 lb / 2–2.7 kg); 2–3 tbsp kosher salt (or 1.5–2% of meat weight); 2 tbsp beef tallow or softened butter; 1 cup beef or lamb bone broth, or water (for the pan and optional jus)

A simple, salt-and-fat roasted leg of lamb with a crisped fat cap and juicy, tender slices—strict carnivore, big flavor.

This carnivore-friendly roast keeps things elemental: good lamb, salt, and animal fat. A short dry brine pulls seasoning deep into the meat and helps the exterior crisp. A low roast followed by a hot blast gives you even doneness with a browned, crackly fat cap.

Aim for medium-rare to medium for the most succulent texture. Pull at 120–125°F (49–52°C) for rare to medium-rare or 130–135°F (54–57°C) for medium, knowing carryover heat adds a few degrees during the rest. Resting is key; it relaxes the fibers so juices stay in the meat instead of on the board.

Use a roasting rack over a pan to keep airflow around the leg and catch drippings. A little beef or lamb broth (or water) in the pan prevents smoking and gives you the base for a quick, meaty jus. Carve across the grain into thick slices and spoon the drippings over the top for pure, rich flavor.

Ingredients

1 bone-in leg of lamb (4.5–6 lb / 2–2.7 kg)
2–3 tbsp kosher salt (or 1.5–2% of meat weight)
2 tbsp beef tallow or softened butter
1 cup beef or lamb bone broth, or water (for the pan and optional jus)

Instructions

Dry-brine (recommended): Pat the leg dry. Season all over with salt (use 1.5–2% of the meat’s weight for precise brining). Place on a rack, refrigerate uncovered 12–24 hours. If short on time, salt at least 1 hour ahead.
Bring to temp and preheat: Remove the lamb from the fridge 45–60 minutes before roasting. Preheat oven to 275°F (135°C) with a rack in the middle.
Prep the leg: Lightly score the fat cap in a shallow crosshatch (do not cut into the meat). Rub the surface with tallow or butter. If you dry-brined, no extra salt is needed; otherwise, season the surface lightly with additional salt.
Set up the pan: Place the leg on a rack set over a roasting pan. Pour 1 cup broth or water into the pan to catch drippings and prevent smoking.
Slow roast: Roast at 275°F (135°C) until the thickest part reads 118–120°F (48–49°C) for rare/med-rare or 123–125°F (51–52°C) for medium-rare, about 1.5–2.5 hours depending on size and oven. Start checking at 75 minutes.
High-heat finish: Remove the pan and increase oven to 500°F (260°C) or use the broiler on high. When hot, return the lamb and roast 6–10 minutes until the fat cap is deeply browned and crisp.
Rest: Transfer the leg to a board and rest 20–30 minutes. Internal temp will rise 5–8°F (3–4°C).
Optional jus: Set the roasting pan over medium heat on the stovetop. Add a splash more broth or water, scrape up browned bits, and reduce to a glossy jus. Season with a pinch of salt if needed.
Carve and serve: Slice across the grain into thick slices, working around the bone. Spoon warm drippings or jus over the meat and serve.

Time: About 3 hours (plus 12–24 hours optional dry brine) Servings: