Roast Lamb

Roast Lamb

For 6 people. Cooking time: roughly 2 1/2 hours. (Depends on how cooked you like your meat- a guide line would be 30 minutes per 450 g.)


  • 2.5 kg Leg of Spring Lamb
  • 4 sprigs of rosemary — cut into 2/3cm pieces
  • Olive oil
  • 4-6 fat cloves of garlic — roughly sliced
  • Seasoning
  • Baking or roasting tray


  1. Pre-heat the oven to 200C/fan 180C/gas 6.
  2. Stab the skin side of the lamb 15-20 times with a small, sharp knife, twisting to make small holes. Stuff the garlic and rosemary into the holes. Season well.
  3. Pour over the olive oil.
  4. Roast for the time you have decided upon. Baste the lamb 3-4 times with the juices from the base of the tin as it cooks.
  5. Once cooked, let the meat rest on a plate or board for 20-30 minutes under foil.
  6. Serve with buttered boiled new potatoes and vegetables of your choice.