BBC Good Food

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Preparing a leg of lamb

Stud a leg of lamb with garlic and rosemary, ready for roasting.

Points to remember

• Make small incisions in the skin, right into the flesh to allow flavours to penetrate.
• Make small bundles of aromatics and flavourings and use to stud the lamb (rosemary and garlic is a classic combination).
• Season with salt, before roasting (see times below).
• Rest lamb before carving.

Useful tips

• Always weigh meat prior to roasting to determine cooking time.
• Lamb should be roasted 20 mins per 450g/lb, plus an extra 20 mins. Cook at 220C/fan 200C for the first 20 mins and then 190C/fan 170C for the remaining time.

• Roast leg of lamb wrapped in rosemary
• Greek roast lamb
• Slow-roast lamb with cinnamon, fennel & citrus

Also you can:

• Roast rib of beef
• Roast fillet of beef with shallots & mushrooms
• Roast pork loin with sage & fennel butter & cracked rosemary roasties

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