Classic Roast Leg of Lamb

This traditional recipe will give you the perfect roast leg of lamb. Rosemary and garlic go perfectly with lamb and make for a wonderful gravy base. 


1 leg of lamb, on the bone 1.5-2kg

10 gloves of garlic, peeled

A few sprigs of rosemary

1 large carrot, peeled and roughly chopped

2 large onions, peeled and roughly chopped

Roast lamb leg

Cooking method

  1. Take the lamb out if the fridge at least one hour before cooking to let it come to room temperature. Preheat the oven to 200°c.
  1. In a large roasting tin, place the chopped carrots, rosemary, and garlic as a trivet for the lamb leg to sit on.
  1. Oil the lamb all over and season well with sea salt and black pepper.
  1. Place the lamb in the oven for 20 minutes at 200°c to colour.
  1. After 20 minutes, turn the oven down to 150°c and cook for a further hour and a half for a perfect medium rare. Cook for another 20-30 minutes for medium to well done.
  1. Take the lamb out of the oven and leave to rest for at least 20 minutes before carving and serving.
  1. Your vegetable trivet can be used to make a gravy or be served alongside the lamb.

Roast leg of lamb


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