• 2.1 kg whole leg of lamb
  • 4 sprigs rosemary, leaves picked
  • 2 cloves garlic, peeled and thinly sliced
  • 4 anchovy fillets in extra virgin olive oil, chopped (reserve the oil in the tin for drizzling)
  • 200 ml red wine


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Using a small, sharp knife, make small incisions (just large enough to stick your finger into), about 3cm apart, all over the leg of lamb.

  2. 2

    Bunch up the rosemary, garlic and anchovy into small bundles and, using a chopstick or skewer, push them into the slits. Continue until you have filled all the holes. Drizzle the top with a little oil from the anchovy tin and season well with freshly ground black pepper.

  3. 3

    Put the lamb in a large roasting tin and roast for 25 minutes, then turn down the temperature to 180°C, fan 160°C, gas 4. Pour 200ml of the wine into the tin along with a splash of water and continue to roast for a further 1 hour 15 minutes, or 25 minutes per 450g for pink lamb; cook for a further 20 minutes if you prefer well done. Add a little more wine and water during cooking if the juices get low.

  4. 4

    Remove the lamb from the oven and transfer to a platter. Cover with foil and rest somewhere warm for 15-20 minutes before carving.


    Cook’s tip: make a delicious gravy with the pan juices. Put the roasting tin on the hob over a high heat. Scoop of any excess fat, add 200ml red wine, then allow to bubble for 5 minutes so the alcohol burns off. Add 600ml lamb or chicken stock and 1 tablespoon redcurrant jelly, and simmer for a few minutes. Strain through a sieve. Season with freshly ground black pepper to taste then pour into a gravy boat.

Nutritional Details

Each serving provides
  • Energy 3094kj 739kcal 37%
  • Fat 33.1g 47%
  • Saturates 13.3g 67%
  • Sugars 0.1g <1%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 800kj/191kcal

Each serving provides

0.3g carbohydrate 0.1g fibre 104.4g protein

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