Roast Lamb

How to Cook Roast Lamb

Leg of Lamb


Pre-heat the oven to gas mark 5, 375°F or 190°C. Place the lamb in the roasting tin and tuck a few pieces of onion under the lamb joint and season with salt and milled black pepper. Insert raw garlic unpeeled and sprigs of rosemary if desired.

Roast for 30 minutes per lb (450gm). Baste the lamb at least three times during cooking as this will keep it juicy and succulent. If you like your lamb pink, reduce the cooking time by 30 minutes.

To tell if your lamb is cooked to your liking push a skewer into the centre, pull out and press the flat of the skewer against the meat as the juices runs out you will see to what degree the lamb is cooked. The pinker the juices, the rarer the meat. When cooked to your liking remove it from the oven and keep warm for 50 minutes before carving.