For a more detailed look into preparing a leg of lamb, take a look at our video.



  • STEP 1

    Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.

  • STEP 2

    Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.

  • STEP 3

    If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.

  • STEP 4

    Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.

  • STEP 5

    Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.

  • STEP 6

    Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.


Heat oven to 190C/170C fan/gas 5. Peel 2 butternut squash, cut in half and scrape out the

seeds. Dice the flesh into 5cm cubes. Place the squash in a large non-stick

roasting tin. Drizzle over a little honey

and sprinkle with 1 tbsp thyme leaves. Roast for 45 mins

until it is turning golden and is tender

all the way through. You can roast it with

the lamb for the meat’s final 15 mins,

then finish it off while the lamb rests.


Remove the outer skins of 6 trimmed leeks

and cut into chunks about 5cm long.

Wash in cold water, then briefly drain. Heat a large pan for a few mins, then

first add the thicker leeks with a knob of

butter. After 2 mins, add the rest of the

leeks. Place a lid on the pan and cook for

4 mins more, occasionally giving them

a stir. The water remaining on the leeks

from washing should provide enough

moisture to steam them. Serve with

some flaked salt and a twist of pepper.

Recipe from Good Food magazine, April 2010

Goes well with


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