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Classic Roast Leg of Lamb

Total Time 1 hour 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Feeds 3

This traditional recipe will give you the perfect roast leg of lamb. Rosemary and garlic go perfectly with lamb and make for a wonderful gravy base. 


  1. Take the lamb out of the fridge at least one hour before cooking to let it come to room temperature. Preheat the oven to 200°c fan/gas mark 6.

  2. In a large roasting tin, place the chopped carrots, rosemary, and garlic as a trivet for the lamb leg to sit on.

  3. Oil the lamb all over and season well with sea salt and black pepper.

  4. Place the lamb in the oven for 20 minutes at 200°c fan/gas mark 6 to colour.

  5. After 20 minutes, turn the oven down to 150°c fan/gas mark 2 and cook for a further hour and a half for a perfect medium rare. Cook for another 20-30 minutes for medium to well done.

  6. Take the lamb out of the oven and leave to rest for at least 20 minutes before carving and serving.

  7. Your vegetable trivet can be used to make a gravy or be served alongside the lamb.


  • 1 leg of lamb, on the bone 1.5-2kg

  • 10 cloves of garlic, peeled

  • A few sprigs of rosemary

  • 1 large carrot, peeled and roughly chopped

  • 2 large onions, peeled and roughly chopped

  • Sea salt

  • Black pepper

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