Roasted Leg of Lamb

Ingredients

  • 1 whole leg of lamb (approx. 2–2.5kg)
  • 8 cloves garlic, sliced
  • 6 sprigs fresh rosemary, cut into small pieces
  • 2 tbsp olive oil
  • ½ tsp freshly ground black pepper
  • 1 lemon, halved (optional, for freshness)

Method

Brine for a minimum of 12 hours before for the best results

Preheat oven to 200°C (180°C fan) / Gas Mark 6. Using a sharp knife, make small incisions all over the lamb. Insert slices of garlic and sprigs of rosemary into each cut. If not bringing beforehand, season the lamb with olive oil, salt and pepper at this stage. Squeeze lemon juice over it if using. Place the lamb in a roasting tin and roast for 20 minutes to brown. Reduce oven temperature to 180°C (160°C fan) / Gas Mark 4 and continue roasting:

    • For medium: approx. 25 minutes per 500g
    • For well‑done: approx. 30 minutes per 500g

Remove from oven, cover loosely with foil, and rest for 20 minutes before carving.

Serve with roast potatoes, seasonal vegetables, and gravy.

Tips & Variations

  • Add a splash of red wine or stock to the roasting tin for a rich gravy base.
  • Swap rosemary for thyme or oregano to change the flavour profile.
  • For a festive twist, rub the lamb with a mix of honey and mustard before roasting.
  • If cooking for a crowd, roast two smaller legs instead of one large joint for quicker, more even cooking.

Fridge

  • Store leftovers in an airtight glass container in the fridge for up to 3 days.
  • Slice before storing to make reheating easier.

Freezer

  • Freeze cooked lamb slices in portions, wrapped tightly or in freezer bags, for up to 3 months.
  • Label with date and portion size for convenience.

Reheating

  • Reheat gently in the oven at 160°C, covered with foil, until piping hot (around 20 minutes).
  • Alternatively, reheat slices in a pan with a splash of stock or gravy to keep them moist.
  • Avoid microwaving large pieces, as this can dry out the meat — use smaller slices instead.