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half leg of lamb

Roast Leg of Lamb

Cowbridge Kitchen

Here in the UK Sunday Roast is as traditional as Fish 'n' Chips. There are many different Joints of meat used for a Sunday Roast. Roast Pork, Beef and Lamb are amongst the most popular.

Traditionally served with Mint Sauce Roast Leg of Lamb is the perfect lamb For Sunday lunch, accompanied by Roast Potatoes and Vegetables a Roast of Lamb is one of my favourites.

And just because it is Roast Lamb don't think you can't have Yorkshire Puddings with this either, they are not just for Roast Beef.


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It takes about 2hr 35 minutes to make this
35 mins Prep time
2hr Cooking time
Cooking timer Time
Nutritional Facts
This is based on a 134g serving
Calories: 263
Protein: 35g
Fat: 12g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Nutritional information Nutrition
This recipe will serve 6 people Table for Two Servings
Easy : This recipe is easy
Anybody can have a go at this recipe
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Roast Lamb

Roast Leg of Lamb is a traditional Easter meat, often served with mint sauce or mint jelly. There are many ways to cook this joint of lamb, this is the best way if you want to get it melt in the mouth tender.

Another sauce that is often made to go with Lamb is Rosemary and Garlic or Honey and Rosemary.

Whichever sauce you make with this it is going to make a great Sunday Roast.


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serving tray Cuisine:British
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ingredients

2 kg Leg of Lamb

Cooking Instructions

  1. This recipe uses a 1.8 - 2 kg Leg of Lamb
  2. Leave the joint out at room temperature for 1 hour before cooking.
  3. Heat a little olive oil in a shallow griddle pan and add some dry rosemary to the pan. Bring up the heat so that the oil is hot.
  4. Put the Leg of Lamb into the pan, be careful as the Lamb will most likely spit a lot at this stage.
  5. Let the joint cook for a few minutes before turning, seal the joint on all sides for a few minutes, get it well coated with the rosemary oil, this should take about 10 minutes.
  6. While you are sealing the joint, put a good splash of extra virgin oil and a tablespoon of honey into a roasting tin.
  7. Heat the tin in the oven for 10 minutes.
  8. Put the Lamb on the roasting tray and cover with the fat from the griddle pan, take care with this as it will spit quite a bit.
  9. Cook the lamb in a preheated oven at 150 c for 2 hours.
  10. Half way through the cooking time it is a good idea to take the joint out and baste it over the top with the cooking juice.
  11. I do not cover the joint in foil as I like a slightly crispy joint.
  12. When the lamb is cooked take it out of the oven and let it rest for 30 minutes before serving.
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Tips -
Other ideas:
''Roast Lamb is best served with Mins Sauce...''