6 Servings

Ready In:

1 hour, 30 mins




Traditional Roast Leg of Lamb

Happy Easter everyone, I hope you’re doing well!

This roast leg of lamb should solve your cravings for a deliciously traditional roast and is perfect all year round.

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  • 2 kg leg of lamb or hogget
  • 3 Cloves of Garlic
  • A bunch of freshly chopped rosemary
  • 1.5 kg potatoes
  • 1 lemon
  • olive oil

Great all round meal.

  • Carbs
  • Fat
  • Protein


Step one

Remove the lamb from the fridge 1 hour before cooking and preheat the oven to 200ºC/400ºF.

Step two

Parboil the potatoes in a pan of boiling salt water for 10 minutes.

In the meantime, peel and crush the garlic into a bowl, adding the chopped rosemary, grated lemon zest, and oil, mixing them together.

Step three

Season the lamb with sea salt, black pepper and begin rubbing the marinade all over the meat. Place on the hot bars of the oven.

Step four

Drain the potatoes and let them steam dry. Oil a pan and add the potatoes, seasoning with salt and pepper.

Place the potatoes under the lamb to catch all juices.

Step five

Cook the lamb for 1 hour and 15 minutes for pink, or 1 hour and 30 minutes for well done.

When the lamb is cooked to your liking, remove from the oven and let rest for 15 minutes, while you prepare some vegetables.

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Traditional Roast Leg of Lamb
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