Leg of lamb

Leg of lamb

1 h
Enjoy our flavourful leg of lamb served with cream-stewed leeks and roasted potatoes sprinkled with sunflower seeds. Our recipe boasts a beautiful blend of taste and texture, perfect for sharing with friends and family for special occasions or on cosy dinner nights.
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Instructions

Leg of lamb
  • Preheat the oven to 225 °C (conventional oven) or 210 °C (fan-assisted oven).
  • Peel garlic cloves. Divide 2 cloves into 8 long pieces, finely chop the rest. Poke deep holes in the roast and press down the garlic pieces.
  • Stir together butter, honey, chopped garlic, lemon zest, and thyme.
  • Season the meat with salt and pepper all over. Spread the butter mixture on it. Place the meat on a rack in a roasting pan. Roast in the middle of the oven for about 10 minutes.
  • Lower the temperature to 125 °C.
  • Roast for another 2 hours until the internal temperature of the meat is 60-65 °C. Let it rest for 15–20 minutes before serving.
Cream-stewed leeks
  • Trim and rinse the leeks. Cut them into 3-4 cm long pieces and sauté in butter & rapeseed oil in a large saucepan.
  • Pour in the cream. Add salt and pepper. Simmer on low heat without a lid for 5–7 minutes.
  • Season with lemon juice and tarragon.
Roasted potatoes with sunflower seeds
  • Preheat the oven to 225 °C.
  • Wash and thinly slice the potatoes. Pick the rosemary sprigs.
  • Place potatoes and rosemary in an ovenproof dish. Add butter & rapeseed oil, salt, and pepper. Cook in the middle of the oven for about 10 minutes.
  • Sprinkle over the sunflower seeds and cook for another 10 minutes.
  • Slice the lamb and serve with roasted potatoes and cream-stewed leeks.
Enjoy!

FAQ: Questions about leg of lamb

Making leg of lamb is pretty straightforward. But if you have never tried it before, you probably have a few questions. Luckily, we have got you covered with our answers to the most frequently asked questions about this dish below.

What temperature should I use to roast a leg of lamb?
For a perfectly roasted leg of lamb, start by heating your oven to 225 °C. Roast the lamb for 10 minutes to sear the outside. Then, lower the heat to 125 °C and keep roasting until you reach your desired finish. The general rule of thumb is: 44 minutes per kilogram for medium-rare (54.4 °C to 57.2 °C) 55 minutes per kilogram for medium (57.2 °C to 60 °C) 66 minutes per kilogram for well-done (68.3 °C to 73.9 °C) 88 to 99 minutes per kilogram for a very tender, fall-apart texture (79.4 °C) Note that the temperature and cooking time above is only a rule of thumb. We recommend using a thermometer to check when you reach the desired temperature.
Can I cook a leg of lamb in a slow cooker?
Yes, a slow cooker can prepare a leg of lamb to perfection. Simply season the lamb and lay it on a bed of onion, garlic, and rosemary in the cooker. Add a mix of beef broth and water to keep the meat moist and create a base for gravy. Slow-cooked lamb needs to be cooked on low for hours until it is tender. Allow the lamb to rest after cooking to lock in the juices.

Ingredients

Leg of lamb
Lamb Roast with bone
2 kilos
Garlic cloves
4
Arla® LactoFREE Slightly Salted Spreadable, room temperature
50 g
Honey
1 tbsp
Lemon, zest thereof
1
Fresh thyme, chopped
2 tbsp
Salt
2 tsp
Black pepper
½ tsp
Cream-stewed leeks
Leeks (about 800 g)
4
Butter & rapeseed oil
2 tbsp
Whipped cream
400 ml
Salt
1 tsp
Black pepper
½ tsp
Squeezed lemon juice
2 tsp
Fresh tarragon, chopped
2 tbsp
Roasted potatoes with sunflower seeds
Potatoes
1½ kilo
Fresh rosemary
2 pots
Butter & rapeseed oil
4 tbsp
Flake salt
½ tbsp
Black pepper
½ tsp
Sunflower seeds
100 ml
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Tips: Cook the best leg of lamb

We want you to have the best experience making leg of lamb, so we have provided a few useful tips to help you on your way.

Use meat thermometer

A reliable meat thermometer removes the guesswork from roasting. Insert it into the thickest part of the lamb, avoiding the bone, for an accurate temperature. This helps you cook the lamb to your preferred doneness flawlessly.

Storing leftover lamb

For fresh-tasting leftover roast lamb, allow it to cool before storing it in the fridge. Wrap the cooled lamb in foil or put it in an airtight container to keep in the fridge for up to three days. If you want to save it for later, you can freeze it. First, remove the meat from the bone and divide it into portions. Store it in freezer-safe bags or containers for as long as two months. Thaw the lamb in the fridge overnight when you are ready to enjoy it again. Reheat it in the oven, covered, with a bit of broth or water to keep it moist.

Try our recipe for succulent leg of lamb

Make a succulent leg of lamb for a traditional British Sunday roast with our simple recipe. While there are a few steps, the process of cooking this delicious meat is pretty straightforward. Typically, the meat just roasts in the oven, turning tender and juicy all on its own. Our leg of lamb recipe is great if you want to entertain guests while cooking, allowing all the wonderful aromas to fill the kitchen as you converse with friends and family.

Are you looking for other delicious savoury dishes? Try the traditional beef bourguignon to impress your guests or a classic lasagne we all love and adore. For something a little different, this tasty black pudding might be the way to go.

Infused with honey, lemon, garlic, and thyme

The lamb is generally low-maintenance, but it benefits greatly from a bit of assistance. This comes in the form of a mix of herbs and spices generously applied to the leg of lamb. Roasting the lamb with honey and garlic imparts a delightful, subtly caramelised sweetness, complemented by the zestiness of lemon and the earthiness of thyme. All of these ingredients are important to accentuate and balance the richness of the lamb.

Serve with roasted potatoes and cream-stewed leeks

Accompany your meat with golden roast potatoes and cream-stewed leeks to enjoy a meal brimming with varied textures. The roast potatoes, glistening with oil, are flavoured with a sprinkle of sunflower seeds, flake salt, and fresh rosemary. This makes for a delightful contrast between their crisp exteriors and soft, flavourful interiors. They excel at absorbing the savoury juices from the succulent meat.

Cream-stewed leeks serve as an exquisite side dish that can elevate any main course with their refined presence. Their gentle, sweet flavour is enriched by a creamy base that perfectly binds the seasoning. A bit of salt, pepper, lemon juice, and fresh tarragon adds a fresh, zesty dimension to this creamy side. Paired with the roast potatoes and a tender leg of lamb, this combination promises a fulfilling and substantial family meal.

Make it your own

One of the great things about leg of lamb is that you can easily personalise the recipe. If you like certain herbs and spices more than others, feel free to substitute them.

Rub fresh rosemary and thyme into the meat for a more intense taste. The natural aromas of the fresh herbs blend well with the rich lamb. For a warmer and deeper taste, mix oregano, mint, paprika, nutmeg, and olive oil in a food processor until smooth. Rub this flavourful paste onto the lamb before roasting to infuse it with delicious aromas.

If roasted potatoes and cream-stewed leeks are too much of an undertaking for a busy weeknight, swap them for simpler sides. A refreshing salad with vibrant vegetables will balance out the richness of the lamb.

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