Roast Lamb

Classic roast Lamb!!

Roast Leg of Lamb

  • Servings: 4-6
  • Difficulty: easy
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  • 1 Leg of Lamb (with bone intact)
  • 3 cloves garlic
  • 4 Fresh Rosemary Sprigs


  1. Heat oven 180℃
  2. Bring your Leg of Lamb out the fridge and bring it up to room temperature
  3. Put in a baking tray (if you have a wire wrack which goes inside the baking tray then put the lamb on the wire tray so that it is slightly elevated above the base of the tray)
  4. Using a small knife make several small incisions in the meat
  5. Put the garlic slices and rosemary sprigs into these small incisions
  6. Pour over a little red wine and pour a little hot water into the base of the baking tray
  7. Season the leg
  8. Cook the Lamb covered and uncover for the last 30mins to allow the skin to crisp up slightly
  9. Allow meat to rest for 20mins, covered with tin foil and a tea towel to keep warm
  10. Medium: Cook for 25mins per 450g

    The internal temp should be 70-75℃ (for well done, 75-80℃)

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