The firm favourite for the festive season: Roast leg of lamb

The festive season is upon us and a huge part of that is the culinary aspect; everyone has different traditions in their families which include mince pies, fruit cake, gingerbread cookies, and more, but the roast is perhaps the most favourite and famous Christmas meal.

The lamb roast is another one of those dishes that seem like an advanced dish, and yet is actually very simple and can be attempted by anyone. We’ve put together a simple but effective roast leg of lamb that will ensure you keep the festive cheer alive and well!


Roast lamb studded with rosemary & garlic


  • leg of lamb
  • weighing 2½ kg
  • 1 garlic bulb
  • 1 bunch rosemary
  • 1 tbsp vegetable oil
  • 2 carrots, cut into large chunks
  • 1 onion,cut into quarters
  • 1 glass red wine (about 150ml)
  • 2L lamb stock



  1. The first job is to stuff the lamb with garlic and rosemary. Use a sharp pointed knife, make at least 30 small incisions all over the meat. Peel 4 garlic cloves, thinly slice them and prod a slice into each incision. Next, pull off small sprigs of rosemary and push into the incisions,too. If done in advance, cover the lamb well and refrigerate. Remove from the fridge 1 hour before roasting


  1. Heat oven to 170C. Heat a large frying pan, add a little oil and brown the lamb all over. Scatter the carrot, onion, remaining garlic and rosemary in a large roasting tin, pour in the wine and stock, then place the browned lamb in the tin.


  1. Roast for about 1 hr 45 mins. Turn the lamb halfway through so by the time it’s cooked, each side has been in the stock. When cooked, remove the lamb and allow to rest in a warm place covered in foil for about 30 mins.


  1. While the lamb is resting, make the gravy. Pour all the stock from the tin through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and have a great lamb flavour. Reduce it a little on the stove if you feel you want to concentrate the flavour, skimming off any fat that comes to the surface. Serve the lamb with the gravy, potatoes, leeks and butternut squash.
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