Roast Leg of Lamb

Tender, juicy, and packed with flavour, this Roast Leg of Lamb is a timeless dish that makes any meal feel like a special occasion. Infused with garlic, rosemary, and a hint of lemon, it’s a beautiful balance of richness and aromatic herbs. Perfect for a Sunday roast or a celebratory dinner with loved ones.

Prep Time 15

Cook Time 2

Resting 20

Total Time 2 35

Servings Portions

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.

Notes

Carve into thick, juicy slices and serve with roast potatoes, seasonal vegetables, and a spoonful of mint sauce or a drizzle of the rich pan juices.

Nutrition