A beautifully traditional roast lamb recipe that lets the quality of organic, bone-in lamb shine. Fragrant rosemary and garlic enhance the natural flavour, while slow roasting keeps the meat tender and juicy.

Ingredients

• 2.4kg organic lamb leg on the bone

• 2 tbsp olive oil

• Sea salt

• Freshly ground black pepper

• 4–6 garlic cloves, peeled and halved

• 3–4 sprigs fresh rosemary

• 1 large onion, sliced (optional, for the roasting tray)

• 250ml lamb or beef stock (for moisture and gravy)

Method

Preparation

1. Remove the lamb from the fridge 1 hour before cooking to allow it to come to room temperature.

2. Preheat the oven to 220°C (200°C fan) / Gas Mark 7.

Seasoning

3. Pat the lamb dry with kitchen paper.

4. Using a small sharp knife, make several deep slits all over the lamb.

5. Push pieces of garlic and small sprigs of rosemary into the slits.

6. Rub the lamb all over with olive oil and season generously with sea salt and black pepper.

Roasting

7. Place the sliced onion in a large roasting tray and sit the lamb leg on top.

8. Pour the stock into the tray (not over the lamb).

9. Roast at 220°C for 20 minutes to brown the outside and lock in flavour.

Slow Roast

10. Reduce the oven temperature to 180°C (160°C fan) / Gas Mark 4 and continue roasting:

• Medium-rare: approx. 20 minutes per 500g → about 1 hour 35 minutes

• Medium: approx. 25 minutes per 500g → about 2 hours

For best accuracy, use a meat thermometer:

• Medium-rare: 55–58°C

• Medium: 60–65°C

Resting

11. Remove the lamb from the oven, cover loosely with foil and rest for 25–30 minutes. This allows the juices to settle and ensures tender slices.

Serving

12. Carve against the grain and serve with roast potatoes, seasonal vegetables and gravy made from the pan juices.

Butcher’s Tip

Cooking lamb on the bone adds depth of flavour and helps keep the meat juicy. Resting is essential — don’t skip it, as this makes all the difference when carving.