Costco Leg of Lamb. How to cook?

by (19504) Updated February 22, 2014 at 2:40 PM Created December 11, 2011 at 7:27 PM

Costco Leg of Lamb. How to cook? It is boneless. Any way to cook on grill or otherways?

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16858 · December 11, 2011 at 7:40 PM

Those are awesome!

I roast them.

1) make a marinade: a cup of orange juice and two shots of tequilla, a couple of cloves of garlic, salt, pepper. Buzz this in a blender and place the leg of lamb in a gallon ziplock with the marinade. Keep it in the fridge for about 16 hours, and flip it over after 8.

2) Discard the marinade and wash off the roast (otherwise you get nasty rotten orange juice smells.)

  1. Remove the rubber sock or whatever it's called keeping it together. It's elastic, you don't want to have the heat cause the elastic to melt and get toxins into the meat.

4) Place the leg fat side up. Add a bunch of garlic cloves on top of it. Roast it at 425F for 20mins, then lower to 350F and continue to roast for about another 40-60mins.

5) Let it rest for about an hour to cool down, and slice it up. Yummy!

If it gets too cold to eat (i.e. the next day), I lightly sear it with some ghee in a pan and throw a bit of A1 on top to mask some of the lamby flavor.

30 · December 11, 2011 at 9:23 PM

The key is to get it cooked evenly. The way it comes wrapped from costco that is very difficult: there is a skinny section that will overcook while the very deepest inside part will still be rare.

Best thing to do is cut away the mesh wrap on it and unroll the whole leg a lamb. It will naturally be in 2 distinct, roughly equal size portions that you can easly cut apart so you have two equal size pieces. Salt and pepper the whole thing (aand rosemary and tyme if you like) then re roll those two pieces into two smaller rolls that will be more even and easy to cook evenly. tie with cooking twine - -nothing fancy just to hold together while you sear them.

Sear the outside, then roast put in the oven until the inside is about 140 degrees. Take the lamb out and let it rest -- the inside temp should continue to rise to about 145 from the hotter outer layers of the lamb.

There is a longer description of this method in Cooks illustrated which considered lots of different ways to cook boneless leg of lamp and found this the best.

By the way try to get bone in whenever possible -- much better for the marrow and cartilage etc. Alas costco only ever has boneless legs.

1716 · December 11, 2011 at 9:21 PM

Personally I think that lamb tastes best with eastern or middle eastern/morroccan spices. I would try this recipe -


1031 · December 11, 2011 at 9:57 PM

I just take the mesh wrap off and slice it into strips of lamb steaks. Then pan fry in copious amounts of coconut oil along with fresh garlic and lots of pepper. Cook to medium rare. What we don't eat immediately, we freeze in one ziplock for one meal for two.

Roasting the whole lamb at one time means refrigerating the left overs. I don't eat leftovers...because I only cook what is necessary for a meal for two.

10 · May 02, 2013 at 1:44 AM

Costco lamb comes from Australia. While I have read they are grass fed in Australia, you know how that can go. It is always better to know your lamb farmer. I just happen to have a Costco roast in my fridge. On the label is this website: http://www.australianlamb.com/

Here is a recipe I have made several times with success in a crock pot. Sadly, I am presently out of the kalamata olives. If you are just throwing it in a crockpot and not the oven, I recommend cutting the netting, then cutting the meat into smaller chunks. http://www.primalpalate.com/blog/slow-cooked-lamb-roast/

This recipe was also very good, but we over-cooked it (sad face). I didn't do the mint sauce, although it sounds great! http://fastpaleo.com/lamb-kebabs-with-mint-pesto/

10 · April 06, 2013 at 12:15 AM

Costco lamb is grass fed

803 · December 12, 2011 at 11:30 AM

Cost Co lamb is unlikely to have a the lipid profile of its grass-fed cousins; steroids and growth hormones (also likely to be present) are stored in animal fat; so I'd suggest (in this case) you'll want to avoid as much of the fat as possible.

The above recipes are all great ideas; just pointing out you might want to trim the fat, and stick to grill-based recipes to get the best "healthy meal" out of this :)

18236 · December 11, 2011 at 11:11 PM

crockpot that sucker. 6 hours. primo.

235 · December 11, 2011 at 8:49 PM

I make shallow cuts in the fat and between the bones and stuff the cuts with this mix:

Butter, little cubes of bacon, fresh mint or coriander, cinamon, fenel seeds, black peppers, onions, garlic and sea salt. Whiz it all up in the food processor.

Then I roast slowly in the oven and let some parsnips and carrots cook in the fat. My favourite dish in the world.

1354 · December 11, 2011 at 8:12 PM

I pepper the leg, then roast it with the time and temperature recommended by the package. I put it on a cookie cooling rack above a pyrex cake dish (I found a paleo use for baking supplies!) with the fat side up in the oven to let the fat drip off of it. I'd take it out of the oven pretty rare: as you reheat the leftovers, it'll cook to medium-well or beyond.

11648 · December 11, 2011 at 7:35 PM

Not on grill, it would take forever to cook through. Just roast it, and you can freeze the leftovers too. Or, you can do it as I do, roast some of it, and cut the rest in smaller chunks for stew, in bone broth and veggies.

0 · February 22, 2014 at 2:40 PM

I just got a leg of lamb from Costco for the first time. There are two packets inside with some pasty gelatinous red product. Any idea what they are or what I do with them?

0 · July 27, 2013 at 12:35 AM

costco lamb is too hard,so now I have to slice it like its for sandwiches

0 · July 15, 2013 at 6:05 PM

Only cooking for two people, so I cut in half when I get home from the store and freeze. Thaw when needed and trim the heck out of the sucker (lamb fat is bitter) and pull apart to form a large steak(s) . Marinate or not. To even up steak before grilling either pound a bit or thread 4 metal skews like a tic-tac-toe shape to kind of bunch up and distribute the depth more evenly. Grill to medium rare and tent. Any more cooked and it gets tough.

Usually there is too much of the raw meat to cook the entire piece for two people...I too do not eat leftover cooked meat. That portion I grind raw with my kitchen aid grinder attachment and make kafta or kibedeh kabobs later in the week.

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