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Classic roast lamb recipe image

Print Classic roast lamb

This makes an excellent weekend lunch, especially at Easter. Serve with potato gratin, or surround the lamb with peeled and thinly sliced potatoes and onions in a little stock and let them infuse with the meat juices during cooking. Drizzle the lamb in balsamic vinegar before cooking to give a caramelised tang.


Lamb recipes  


  • 1.8kg leg of lamb
  • 4 garlic cloves, thinly sliced
  • 4 sprigs rosemary
  • 8 anchovies, sliced lengthways (optional)
  • Salt & pepper


  1. Preheat oven to 200°C/Gas 6. Score the surface of the lamb in a diagonal fashion to create lattice lines down to the flesh. Then insert the garlic, rosemary and anchovies at the crossing points: a little tiresome but well worth it.
  2. Season the meat well, salt on the fat, pepper on the meat, and dust with a little flour.
  3. Place in the oven for 15 minutes. Reduce the oven to 170°C/Gas 3½ and cook for 3-3½ hours, until cooked to your liking. If the top looks like burning, cover with foil.
  4. Traditional roast lamb should be wrapped in foil and kept in a warm place for 20-30 minutes before carving to let the juices settle and tenderise the meat.
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