Roast Lamb Leg Recipe

Our no-fuss Roast Lamb Leg recipe brings the perfect blend of simplicity and deliciousness to your Sunday table - or any day of the week. With every succulent bite, you'll savour the rich and tender lamb leg, perfectly complemented by a classic gravy.

When purchasing a lamb leg for your next roast, keep our tips in mind to ensure your meat turns out perfectly tender, practically falling off the bone with each bite. Look for a lamb leg with a good layer of fat, as fat adds flavour and helps keep the meat moist during cooking. We recommend opting for a bone-in leg for extra richness and juiciness in your roast. Lastly, choose a leg that is evenly shaped for consistent cooking.

Servings: 4

Prep Time: 10 minutes

Cooking Time: 2 hours 20 minutes

Ingredients:

• 2kg leg of lamb
• ¼ cup olive oil
• 1 tbsp rosemary
• 2 crushed garlic cloves
• 1.5kg potatoes

Gravy (2 cups):

• 2 cups beef stock
• ¾ cup red wine
• 2 ½ tbsp plain flour

How to make our Roast Lamb Leg recipe, method:

1. Get the oven ready - Start by preheating your oven to 200°C/180°C fan-forced and greasing your trusty roasting pan. Now, place the succulent lamb leg in the pan.
2. Bring the flavour - In a bowl, combine the oil, rosemary, and garlic. Take half of this mixture and rub it all over the lamb leg, giving it that irresistible coating. Don't forget to season with salt and pepper to your taste. Pop the roasting pan into the oven and let it roast for 15 minutes.
3. Cook to perfection - It's time to adjust the oven temperature to 180°C/160°C fan-forced. Keep an eye on the lamb leg as you baste it every 20 minutes with the remaining oil mixture. This will enhance the flavour and lock in the moisture. Roast for an additional 1 hour and 15 minutes for a perfectly cooked medium lamb leg, or adjust the time to your liking. Add potatoes (or your choose of vegetables) to the pan for the last 40 minutes, giving them a turn halfway through cooking.
4. Rest and serve - Once the lamb leg is done, remove it from the oven and cover it loosely with foil. Let it rest for 10 minutes, allowing the juices to distribute evenly. Then, carve and serve it alongside your vegetables.
5. And let's not forget the finishing touch – the gravy! Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.

Visit Pendle Hill Meat Market and SAVE! Head in to see us and we can help you select the best cut to create our delicious Roast Lamb Leg recipe. We also offer online shopping, with click-and-collect or delivery options. Order Now.