A Delicious Sunday Roast: Leg of Lamb Recipe

A roast leg of lamb is a Sunday tradition that never disappoints. The slow‑cooked aroma fills the kitchen, and this recipe lets the lamb’s natural flavour shine.  This is my go-to when we have friends or family around and has proved to be very popular. 

Ingredients (serves 6–8)

• 1 leg of free-range lamb (1.8–2 kg)
• 4 garlic cloves, thinly sliced
• 2 tablespoons fresh rosemary leaves
• 3 tablespoons olive oil
• Juice of one lemon
• Sea salt and freshly ground black pepper
• 150 ml lamb or vegetable stock

Preparation and Marinating Tip

Take the lamb out of the fridge about an hour before you plan to cook so it can lose its chill. This small step helps it roast more evenly. Using the tip of a sharp knife, make little pockets across the joint and tuck in slices of garlic and sprigs of rosemary. As the lamb roasts, these release flavour deep into the meat.

In a small bowl, whisk together the olive oil, lemon juice, salt and pepper, then massage this mixture all over the lamb. If you’re organised, prepare it earlier in the day, or even the night before, so the flavours really sink in.

Cooking Instructions

1. Set the oven to 220 °C (fan) and allow it to heat fully.
2. Put the lamb in a roasting tin and pour the stock into the base, this keeps the joint succulent and provides the foundation for a rich gravy.
3. Give the lamb an initial blast at 220 °C for 10 minutes to form a lovely, caramelised crust, then lower the oven to 180 °C. Continue roasting for around 1 hour to 1 hour 20 minutes, depending on the joint’s size and your preferred level of doneness (roughly 60 °C at the centre for medium‑rare).
4. Remove from the oven, cover loosely with foil, and let it rest for 15–20 minutes before slicing. This pause makes all the difference for tenderness and juiciness.

Serving Suggestions

Slice the lamb into thick, generous portions and plate it alongside crisp roast potatoes, seasonal vegetables, and perhaps some sweet, glazed carrots. Don’t forget a jug of glossy pan gravy, and for a traditional touch, mint sauce or a spoonful of redcurrant jelly.

Why It Works

• Garlic and rosemary placed inside the meat infuse it with beautiful, aromatic flavour.
• Stock in the roasting tin keeps the lamb moist and doubles as the start of a flavourful gravy.
• Resting the meat before carving ensures every slice is tender and full of juice.

A Note on the Lamb

Choosing free‑range lamb makes all the difference, the taste is fuller, and you know it’s come from animals raised with care. At Copas Farm Shop, the lamb is fresh, free‑range, and reared locally to our Cookham farm, bringing both quality and provenance to your Sunday table.