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Slow Roast Leg of Lamb

Slow Roast Leg of Lamb

The fashion today is for pinker and pinker lamb. We like our lamb pink but also love the luxurious taste of lamb falling off the bone. This recipe is Greek inspired and tastes amazing!


  • 1.8 KG Organic leg of lamb
  • 4 cloves of garlic, peeled and cut into slivers
  • 2 large rosemary sprigs, chopped
  • 1 TBS olive oil
  • salt and black pepper
  • chopped fresh rosemary to garnish


  • Bring your lamb to room temperature by taking it out of the refrigerator at least half an hour prior to roasting it.
  • Take a sharp knife and cut small incisions down into the lamb. Insert a sliver of garlic into each incision.
  • Rub the lamb all over with the chopped rosemary, olive oil, salt and pepper. Pop the roast into a deep roasting tin.
  • Preheat the oven to 425*F/220*C. gas mark 7. Once the oven is hot put the roasting tin with the lamb into the oven.
  • Roast for 30 minutes. Lower the oven temperature to 285*F/140*C/ gas mark 1. Cover and cook for a further 3 1/2 hours, or until the lamb is really tender.
  • Remove from the oven, cover loosely with aluminum foil and leave to rest in a warm place for 10 minutes
  • Carve the lamb and serve hot, garnished with rosemary with any pan juices spooned over top if desired.