Leg of Lamb in the Air Fryer
A roast leg of lamb usually means a full oven and a long wait. In the air fryer, half a leg of about 1 kg cooks in roughly 45 minutes, with a crisp, garlicky crust and a pink, tender centre. A whole leg will not fit a normal basket, so this page shows what to buy and how to time it.
- Temperature
- 180°C
- Total time
- 1:10hr
- Prep
- 10min
- Servings
- 4
- Core temp
- 60°C
- Per serving
- 270kcal
Why the air fryer works for leg of lamb
An air fryer leg of lamb is a good option for a small household that does not want to heat a large oven for two hours. The hot air gives a browned, savoury crust, the garlic and rosemary stay on the surface rather than burning in a tin, and the fat renders into the drawer. A half leg is ready in under an hour.
Size is the main limit. A whole leg of lamb weighs 2 kg or more and will not fit a 4–6 litre basket, so buy a half leg of about 1 kg, bone in or boneless, and leave space around the meat. Leg of lamb in air fryer baskets cooks best when the hot air can circulate freely.
How to make leg of lamb in the air fryer
Tap a time to start a timer.
- Prepare the lamb Take the lamb out of the fridge before cooking. Pat it dry and, with a small knife, cut 8–10 slits all over the meat.
- Season Push the sliced garlic and small sprigs of rosemary into the slits. Mix the oil, crushed garlic, lemon zest, salt and pepper and rub it over the lamb.
- Preheat Heat the air fryer to 180 °C for . Make sure the lamb sits in the basket with at least 2 cm of space around it.
- Cook Put the lamb in the basket meaty side down and cook for . Turn it over and cook for a further . As a guide allow about per kg for pink lamb.
- Check the temperature Push a meat thermometer into the thickest part, away from the bone. Take the lamb out at 60 °C for pink or 70 °C for well done. These are common kitchen figures, not FSA rules.
- Rest Cover the lamb loosely with foil and rest it for . The temperature rises a little and the juices settle. Carve the meat from the bone in thick slices.
Cooking times and temperatures
| Leg of Lamb | Temperature | Time |
|---|---|---|
| Half leg of lamb, 1 kg, bone in, pinkTurn halfway | 180 °C | 40–45 min |
| Half leg of lamb, 1 kg, well doneCore 70 °C | 180 °C | 55–60 min |
| Small half leg, 750 g, pink | 180 °C | 30–35 min |
| Boneless leg of lamb, 1 kg, pinkTie with string | 180 °C | 35–40 min |
| Leg of lamb steaks, 2 cmTurn halfway | 200 °C | 10–12 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 60 °C. See also cooking times and temperatures for all dishes.
Tips
- Cut slits for flavour. Garlic and rosemary pushed into the meat flavour it all the way through rather than only on the surface.
- Rest properly. Fifteen minutes under foil makes carving cleaner and the meat more tender.
- Use the juices. Pour the juices from the drawer into a small pan with a splash of stock for a quick gravy.
Serving
Serve the lamb with roast potatoes, mint sauce and green vegetables. Smaller sides like mini potatoes, carrots and green beans can be cooked in the air fryer while the lamb rests. If you want smaller cuts, see lamb chops. For a cooking time per kg for other meat, check the air fryer cooking times.
Storing and reheating
Leftover lamb keeps for up to 3 days in the fridge. Reheat slices in the air fryer at 160 °C for 3–4 minutes with a little gravy, until steaming hot all the way through (75 °C in the centre). It also works cold in sandwiches or in a salad with feta and mint.
Variations
- Moroccan spices: Rub with 1 tsp each of ground cumin and coriander, ½ tsp cinnamon and a little harissa instead of the rosemary.
- Anchovy and garlic: Push 2 anchovy fillets into the slits with the garlic. They melt away and add savoury depth.
- Honey and mustard: Brush with 1 tbsp honey and 1 tbsp Dijon mustard in the last 10 minutes.
Troubleshooting
- The lamb will not fit in the basket
- Ask the butcher for a half leg (shank end or fillet end) of 1 kg or less. A whole leg of 2 kg or more needs the oven or a large air fryer oven.
- The outside is dark but the middle is undercooked
- The lamb was cold or the heat too high. Rest it at room temperature before cooking and lower the heat to 160 °C for the second half.
- The meat is tough
- It has been cooked too long or carved too soon. Use a thermometer and rest for the full 15 minutes before slicing.
Frequently asked questions
How long does leg of lamb take in the air fryer?
Allow about 45 minutes per kg at 180 °C for pink lamb, so a 1 kg half leg takes 40–45 minutes. For well done allow 55–60 minutes.
Can you cook a bone-in leg of lamb in the air fryer?
Yes, as long as it fits with space around it. A bone-in half leg of up to 1.2 kg works in most 5–6 litre baskets, and the bone helps keep the meat juicy.
What temperature should leg of lamb be?
The FSA gives no figure for whole cuts of lamb, only that the outside should be properly cooked. Common kitchen temperatures are 60 °C for pink and 70 °C for well done. Rolled or stuffed joints should reach 75 °C.
Can you cook half a leg of lamb in an air fryer?
Yes, and it is the best option. A half leg of 800 g to 1 kg takes 35–45 minutes at 180 °C.
Is a boneless leg of lamb cooked differently?
A boneless leg cooks slightly faster, about 40 minutes per kg. Tie it with string, and if it is rolled and stuffed, cook it to 75 °C.
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