• 2.2 kg easy-carve lamb leg (a leg of lamb that has been deboned. The joint is then tied back onto the bone)
  • 1 tbsp sunflower oil
  • 1 bulb garlic, skin on, halved horizontally
  • 6 sprigs rosemary


  1. 1

    Preheat the oven to 220ºC, fan 200ºC, gas 7. Rub the lamb all over with the oil and a little black pepper. Put in a roasting tin with the garlic and rosemary.

  2. 2

    Roast for 20 minutes then turn down the heat to 190ºC, fan 170ºC, gas 5 and roast for a further 1½ hours. Remove from the oven and let rest for 10 minutes before taking out the bone (as directed on pack instructions).

  3. 3

    Carve 150g lamb per person (cool the rest, wrap in clingfilm and store in the fridge for up to 48 hours to use in other meals).

  4. 4

    Serve with a selection of your favourite vegetables and mint sauce or gravy.

Nutritional Details

Each serving provides
  • Energy 1934kj 462kcal 23%
  • Fat 27.9g 40%
  • Saturates 11.0g 55%
  • Sugars 0.1g <1%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1017kj/243kcal

Each serving provides

1.1g carbohydrate 0.2g fibre 51.9g protein

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