The smell of a roast wafting through the house has to be one of the most comforting aroma along with fried bacon and homemade bread. When it comes to a truly classic dish that feels both homely and a little bit special, Roast Leg of Lamb is hard to beat. It’s the sort of centrepiece that brings everyone to the table, and it’s surprisingly easy to prepare, too — you just need time, a few good ingredients, and a little bit of care.
The star of a Roast Leg of Lamb is obviously the lamb itself. A whole leg of lamb is a generous cut of meat, full of flavour and perfect for slow roasting. It comes with a layer of fat, which helps keep the meat moist and tender as it cooks. That fat also carries flavour, especially when it’s paired with the right ingredients. You don’t need to overdo it — a few well-chosen herbs and aromatics can do wonders.
Garlic and rosemary are the classic pairing with lamb, and for good reason. Garlic adds a soft, mellow heat as it roasts, while rosemary brings a fragrant, piney sharpness that cuts through the richness of the meat. Some home cooks like to make little incisions in the lamb and tuck slivers of garlic and sprigs of rosemary right into the meat. It’s a simple trick that adds loads of flavour.
Olive oil is another key ingredient, used to coat the lamb before roasting. It helps the herbs stick and gives the skin a golden, slightly crisp finish. A bit of salt and black pepper are essential too, enhancing the natural taste of the meat.
Some people like to add a squeeze of lemon or a splash of red wine to the roasting tray, which can mix with the lamb juices to form the base of a delicious gravy. Others throw in onions, carrots, or even parsnips alongside the lamb to roast together — the vegetables soak up the juices and become rich and savoury.
Roast Leg of Lamb is ideal for a family lunch or a gathering with friends. It’s hearty, full of flavour, and incredibly satisfying. Serve it with roast potatoes, seasonal greens, and perhaps a spoonful of mint sauce on the side — and you’ve got a meal that’s bound to impress.
Roast Leg of Lamb
Ingredients
- 2.5 kg leg of lamb bone-in
- 5 cloves garlic sliced
- 4 sprigs fresh rosemary
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 large lemon halved
- 1 medium onion quartered
- 2 medium carrots cut into chunks
- 100 ml red wine or water for the roasting tray
Instructions
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
- Prepare the lamb by patting it dry with kitchen paper. Using a small sharp knife, make small slits all over the leg.2.5 kg leg of lamb
- Insert garlic and rosemary sprigs into each slit, pushing them in gently. This infuses the meat with flavour as it roasts.5 cloves garlic, 4 sprigs fresh rosemary
- Rub the lamb all over with olive oil, then season generously with salt and black pepper. Squeeze the juice of half a lemon over the top.2 tbsp olive oil, 1 tsp sea salt, ½ tsp freshly ground black pepper, 1 large lemon
- Place the lamb in a roasting tray. If using, scatter the onion and carrot pieces around the lamb and pour in the red wine or water. This helps keep everything moist and adds depth to the pan juices.1 medium onion, 2 medium carrots, 100 ml red wine
- Roast in the oven for:
- – Rare: 20 minutes per 500g + 20 minutes
- – Medium: 25 minutes per 500g + 25 minutes
- – Well done: 30 minutes per 500g + 30 minutes
- Baste the lamb halfway through cooking with the juices from the tray.
- Rest the lamb once out of the oven. Cover loosely with foil and leave to rest for 15–20 minutes before carving. This allows the juices to settle, keeping the meat moist and tender.
15 comments
Definitely making this again.
The lamb was so tender and full of flavour from the garlic and rosemary.
I loved how the vegetables roasted underneath and soaked up all the lovely lamb juices. Barely had any leftovers!!”
I used red wine in the roasting tray and it created the most incredible sauce to pour over the meat.
I was nervous about roasting a whole leg of lamb, but this turned out beautifully.
We had family over for dinner and everyone went back for seconds. The garlic tucked into the lamb really made it special — so fragrant and tasty.
he pan juices made the best gravy I’ve ever had.
Easy to prepare and it turned out tender and beautifully pink in the middle, just how we like it.
he lamb was juicy, the skin was golden and crisp, and the whole meal came together so easily. A real treat for a lazy Sunday.
The combination of rosemary and garlic is just perfect with lamb. It made the whole house smell amazing and the meat melted in our mouths.
Hands down the best roast lamb I’ve ever made.
The meat was juicy and the crispy bits on the outside were just heavenly.
The lemon added a lovely brightness that kept the lamb from feeling too heavy. A real winner.
This is exactly what a classic roast should taste like. Simple, flavourful, and absolutely satisfying.
The smell alone had everyone hungry before it even hit the table.