A classic centrepiece that always delivers—juicy, flavourful, and beautifully aromatic. Here’s the simplest, most reliable way to roast your organic lamb leg to perfection.

You’ll Need

• 1 x 2.4kg Organic Lamb Leg on the Bone

• Olive oil

• Sea salt & freshly cracked black pepper

• 4–6 garlic cloves (optional)

• A few sprigs of rosemary or thyme (optional)

• 200–300ml stock or water

Preparation

1. Bring to Room Temperature
   Remove the lamb from the fridge 1 hour before cooking. This ensures even roasting.

2. Season Well
   Rub the whole leg with olive oil, salt, and pepper.
   Optional: Make small slits in the meat and tuck in slices of garlic and little pieces of rosemary.

3. Set Up the Roasting Tin
   Place the lamb on a rack, or directly in the tin.
   Pour 200–300ml of stock or water into the base to keep things moist and help with gravy later.

Cooking Times

Oven: Fan 160°C | Conventional 180°C | Gas 4

For a tender, traditional roast:

• Cook for 2 hours 15 minutes – 2 hours 30 minutes

For fall-apart, slow-style lamb:

• Cook for 3 hours – 3 hours 15 minutes, covering loosely with foil for most of the cook and uncovering for the final 30 minutes to brown.

Checking Doneness

• For a blush-pink centre: remove when the thickest part reaches 60–65°C.

• For a more well-done roast: aim for 70–75°C.

• No thermometer? Pierce near the bone — juices should run clear.

Resting (Essential!)

Cover the lamb with foil and rest for 20–30 minutes before carving.
This allows the juices to settle and creates tender slices.

Serving Tip

Use the roasting juices to make quick gravy:
Place the tin over a medium heat, stir in a spoonful of flour, then whisk in extra stock or wine and simmer until glossy.