Roasted Whole Leg of Lamb

clock 10 minutes + 2 hours 30 minutes bowl Serves 4


  • whole leg of lamb (average weight 2.2–2.5kg)
  • 1-2 Tbsp oil
  • rock salt
  • freshly ground black pepper
  • 4-5 fresh rosemary sprigs
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  • 1. Take your lamb out of the fridge 30 minutes before cooking to allow it to come to room temperature.

  • 2. Preheat the oven to 170°C.

  • 3. Place a wire rack in a roasting tray, place the lamb on the rack and brush the meat with the oil. Season with the rock salt and freshly ground black pepper.

  • 4. Rub the lamb with the rosemary sprigs leaving them in the roasting dish.

  • 5. Place the meat into the oven and roast at 160°C, allowing 30 minutes per 500g. To test if the meat is cooked, use a skewer to pierce the leg at the thickest part, going through to the bone. If the juices are clear, the lamb is cooked.

  • 6. Remove the lamb from the oven, cover the meat with some aluminum foil and then set the lamb aside to rest, for approximately 15-20 minutes.

  • 7. Carve the meat and serve with your favourite vegetables and plenty of gravy.

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