25 November 2025

From the Craggy Range Kitchen: Salt Baked Lamb Leg

Featured recently in Cuisine magazine, Casey McDonald’s salt-baked lamb leg is one of those dishes that never fails to impress. It’s a classic crowd-pleaser, perfect for a special dinner or festive gathering.

The magic of this recipe lies not just in the perfectly cooked, succulent lamb, but in the technique itself. Salt-baking is an age-old method that locks in moisture, infuses subtle flavours, and creates a tender, evenly cooked roast every time.

Wrapping the leg in brined vine leaves adds another layer of aromatic complexity, imparting a delicate, earthy note that complements the flavours of lamb. Fresh rosemary and thyme beneath the salt crust, ensures that every bite is fragrant and full-bodied.

The Recipe

Serves 4 | Preparation time 30 minutes | Cooking 55 minutes plus 20 minutes resting

Serve with a deliciously salty anchovy sauce, lots of herby salsa verde and your favourite side dishes.

This lamb dish pairs perfectly with Te Muna Pinot Noir.

INGREDIENTS

Salt Crust

  • 2kg iodised salt
  • 1 cup of egg whites

Lamb Leg

  • 1 leg of lamb - approximately 2.5kg
  • 200g of vine leaves, brined (around half a jar).
  • Bunch of fresh rosemary and thyme

METHOD

Heat oven to 180℃.

Pat the lamb dry and trim off any excess fat or sinew.

Cut across the shank part of the lamb leg to reveal the bone. Cut off the shank meat (it can be frozen and used for stock or for another dish). Clean the bone well - this makes for good presentation.

Season the lamb with salt and pepper. Heat the oil in a heavy-based pan and sear the lamb until brown. Allow to cool.

Wrap the lamb in the brined vine leaves.

For the salt crust, mix the salt and egg whites in a bowl - it should resemble wet sand. Line a roasting dish with baking paper. Put some of the salt into the roasting dish, spreading to an area big enough to sit the lamb on. Put the herbs on top of the salt.

Lay the vine-wrapped lamb on top of the bed of herbs. Wet your hands and use the rest of the salt to cover the lamb. Keep it compact and tight and ensure that the lamb is completely covered with no holes. This step can be done ahead and set aside until ready to roast. If you do this, allow an extra 15 minutes cooking time.

Roast at 180℃ for 50 minutes (if you have a temperature probe, the meat should be 50-55℃)

Rest the lamb for 20 minutes then break open the salt crust, remove the vine leaves and put the lamb on a chopping board. Carve the lamb nicely, seasoning the meat as you go with salt and pepper.