Roast Leg of Lamb

Roasted lamb leg with potato and green peas

As we approach this year’s Easter celebrations we thought we’d share a couple of Lamb recipes for you to enjoy starting with a traditional Roast Leg of Lamb


  1. Preheat your oven to 180°C (350°F).
  2. Using a sharp knife, make small incisions all over the lamb leg.
  3. Stuff the incisions with slices of garlic and a little bit of the chopped rosemary and thyme.
  4. In a small bowl, mix the remaining rosemary and thyme with the olive oil, lemon juice, salt, and pepper.
  5. Rub the herb mixture all over the lamb leg, making sure to cover it evenly.
  6. Place the lamb leg on a roasting rack in a roasting pan, fat side up.
  7. Roast the lamb leg in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature reaches 60-65°C (140-150°F) for medium-rare or 70-75°C (160-170°F) for medium.
  8. Remove the lamb leg from the oven and tent it with foil for 10-15 minutes to allow the juices to redistribute.
  9. Slice the lamb leg and serve with your favourite sides, such as roasted potatoes, steamed vegetables, or a fresh green salad.

    Enjoy your delicious and traditional Lamb Leg Roast!

Preparation Time: 20 mins
Cooking Time: 120 mins
Oven Temperature: 180°C (350°F) Gas Mark 4


1 leg of lamb (approx. 2 kg)
4 garlic cloves, thinly sliced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp olive oil
1 lemon, juiced
Salt and freshly ground black pepper

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