Riverford Wicked Leeks
Roast leg of lamb  recipe image

Print Roast leg of lamb

We’ve given you two options here, slow roasting for melt-in-your-mouth well done lamb or a more traditional roast for medium-rare meat. For all roast meats, take the joint out of the fridge and bring it up to room temperature before putting in the oven. Try to use a flameproof roasting pan if you have one – it makes gravy-making easier. Eat with roast potatoes and mint sauce for a traditional Sunday dinner.


  • for the lamb:
  • 1.8kg leg of lamb
  • Small sprigs rosemary
  • A few garlic cloves, left whole
  • Salt & pepper
  • for the gravy:
  • 2 tbsp plain flour
  • 200ml red wine
  • 1 tsp redcurrant jelly
  • 300ml stock
  • for the mint sauce:
  • Large handful fresh mint, leaves chopped
  • 2 tbsp sugar
  • 2 tbsp white wine vinegar


  1. To prepare the lamb for both cooking methods: Cut several slits in the skin of the lamb, just large enough to poke in a clove of garlic and a small piece of rosemary in each. Season the lamb well with salt and pepper.
  2. Slow roast lamb: Preheat oven to 150°C/Gas 2. Place the prepared lamb in a snug fitting roasting pan and cover with foil. Roast for 3½ hours, basting every 30 minutes. Remove the foil and roast for another 30 minutes to brown the skin a little.
  3. Slow roasting doesn’t require the meat to be rested at the end as it will be very tender and will shred apart with a fork. It will shrink up as it cooks, so if you’re serving more than 6 or want leftovers, you might want to stick to the traditional roasting method.
  4. Traditional roast lamb: Preheat oven to 220°C/Gas 7. Put the prepared lamb in a roasting tin and put in the oven. Roast for 20 minutes, then turn the heat down to 190°C/Gas 5 and roast for 50 minutes for medium-rare lamb, or longer if you like it more well done.
  5. 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.
  6. For the gravy: Once the lamb is removed from the pan, skim off most of the fat from the remaining juices. Place the pan on the hob (make sure it’s a flameproof pan, or decant the juices into one) and stir in the flour. Stir for a couple of minutes to cook the flour. Add the wine and redcurrant jelly. Stir for 1 minute, then add the stock. Simmer for a few minutes.
  7. For the mint sauce: Put the mint in a heatproof bowl with the sugar and 2 tablespoons of boiling water. Leave to cool, then stir in the white wine vinegar. Leave to steep for an hour or so if you can.
want to cook with fresh ingredients? try one of our award winning veg boxes