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Roast leg of lamb served with vegetables
Succulent roast leg of lamb with garlic and rosemary

Roast leg of lamb

Author: Flavelo
Recipes Main Courses
The distinctive flavour of lamb can be divisive, but with the right seasoning (rosemary, garlic) and gentle heat treatment, it can be tamed. During slow roasting, meat tissues soften, while vegetables roasting with it absorb the juices, so the side dish cooks simultaneously.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • High-sided roasting tin
  • Meat thermometer (highly recommended)

Allergen Information

⚠️ Celery

Instructions

1 ✓

Remove meat from fridge 1 hour before roasting. Poke small holes with a knife and stud with garlic slices and rosemary needles.

Tip: 'Larding' the meat flavours the thick leg from within. Room temperature meat cooks more evenly.
2 ✓

Mix oil, lemon juice, salt, pepper, and remaining crushed garlic. Massage into the meat everywhere.

Tip: Citric acid helps break down fibres on the meat surface.
3 ✓

Cut vegetables into rough chunks, spread on bottom of tin. Pour liquid underneath, and seat the lamb on top.

Tip: This 'vegetable bed' elevates the meat so heat hits from below too, and vegetables flavour the juices.
4 ✓

Roast at 160-170°C for approx. 1.5-2 hours (depending on size). Baste with juices halfway through.

Tip: Lower temperature is gentler on proteins, keeping meat juicier.
5 ✓

After roasting, cover with foil and rest for at least 15-20 minutes on a board before carving.

Tip: Never carve immediately! During resting internal pressure equalises, juices settle.

Recipe FAQ

It tasted too 'sheepy'.
Remove excess tallow before roasting, that's where the flavour concentrates. Lemon juice and garlic also help counteract it.
When is it ready?
Use a meat thermometer! 55°C is rare, 60-65°C medium, over 70°C well done. Lamb is best pink.

Ingredients

  • 1.5 kg Leg of lamb (bone-in or boneless)
  • 5 cloves Garlic
  • 3 sprigs Fresh rosemary
  • 3 sprigs Fresh thyme
  • 4 tbsp Olive oil
  • 2 tbsp Fresh lemon juice
  • 1 tsp Coarse sea salt
  • 1 tsp Freshly ground pepper
  • 500 g Mixed root vegetables (carrot, celeriac, onion)
  • 200 ml Vegetable stock or water