Roast leg of lamb

Learn how to stud a leg of lamb with garlic and rosemary before roasting it to succulent perfection. It is the best centrepiece for a Sunday roast.

Factors to keep in mind

  1. Make small incisions in the skin, cutting into the flesh, to let flavours to penetrate the meat.
  2. Make little bundles of aromatics and use to stud the lamb (rosemary and garlic is a classic blend).
  3. Season with salt before roasting.
  4. Lamb should be roasted 20 mins per 450g/lb, plus an further twenty mins. Weigh meat prior to roasting to establish cooking occasions.
  5. Cook at 220C/200C fan for the initial 20 mins and then 190C/170C fan for the remaining time.
  6. Rest lamb just before carving.

Recipes employing this strategy

Roast leg of lamb wrapped in rosemary

Greek roast lamb

Slow-roast lamb with cinnamon, fennel & citrus

Relevant glossary terms

Lamb’s lettuce

Spring lamb

Abilities & know how

As effectively as helping you choose what to cook we can also help you to cook it. From tips on cookery methods to details and details about well being and nutrition, we’ve a wealth of foodie know how for you to investigate.

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