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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. 

Ingredients

  • 1 leg of lamb, on the bone 1.5-2kg
  • 10 cloves of garlic, peeled
  • A few sprigs of rosemary
  • 1 large carrot, peeled and roughly chopped
  • 2 large onions, peeled and roughly chopped
  • Sea salt
  • Black pepper

Method:


1

Take the lamb out of the fridge at least one hour before cooking to let it come to room temperature. Preheat the oven to 200°c.

2

In a large roasting tin, place the chopped carrots, rosemary, and garlic as a trivet for the lamb leg to sit on.

3

Oil the lamb all over and season well with sea salt and black pepper.

4

Place the lamb in the oven for 20 minutes at 200°c to colour.

5

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.

6

Take the lamb out of the oven and leave to rest for at least 20 minutes before carving and serving.

7

Your vegetable trivet can be used to make a gravy or be served alongside the lamb.

Ingredients

  • 1 leg of lamb, on the bone 1.5-2kg
  • 10 cloves of garlic, peeled
  • A few sprigs of rosemary
  • 1 large carrot, peeled and roughly chopped
  • 2 large onions, peeled and roughly chopped
  • Sea salt
  • Black pepper
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