Roast lamb

6 servings Prep: 20 mins, Cooking: 1 hr 20 mins By Food24
Tap for method
Tap for method

Ingredients (8)

2 kg lamb — leg
4 garlic — cloves, sliced
30 ml olive oil — or sunflower oil
5 ml fresh rosemary — or dried
5 ml mustard — powder
30 ml flour
salt and freshly ground black pepper — to taste
500 ml water
Tap for ingredients
Tap for ingredients


Wipe lamb with a vinegar-soaked paper towel and pat dry. If you don’t have a meat thermometer, weigh the lamb and calculate the roasting times. Allow 20 minutes for every 500 g meat, plus 15 minutes extra at the end for medium-rare lamb, and allow 25 minutes for every 500 g meat, plus 15 minutes extra for well done.

Using a sharp knife, make slits all over the lamb. Press garlic slivers deep into the slits.

Pat all over with oil, rosemary, mustard flour, salt and milled pepper.

Place lamb, fat side uppermost, on the rack of the roasting pan. Add the water to the pan.

Cover the pan loosely with aluminium foil, dull side out.

Roast the meat for 20 minutes at 180 ºC. Remove the foil and continue roasting for the calculated times (see above). If you are using a meat thermometer, place the thermometer in the thickest part of the leg, making sure that the tip of the thermometer does not touch the bone. The thermometer will register 70 ºC when the lamb is medium-done. 80-85 ºC when well done.

Remove the meat from the oven and allow it to rest at room temperature for 15 to 20 minutes before carving. Add more salt, if necessary.

Carve the meat, using a sharp carving knife and a sturdy fork to anchor the meat (see tips).

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.