A whole lamb leg looks like a lot to take on, but it's one of the most forgiving cuts you can roast — low heat and time do almost all the work. This is our go-to method for a Sunday table.
Ingredients
- 1 whole lamb leg (approx. 2-2.5 kg)
- 6 cloves garlic, sliced
- 3 sprigs fresh rosemary
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 lemon, halved
- 2 onions, quartered
Method
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1
Preheat and prep
Preheat your oven to 150°C (300°F). Pat the lamb leg dry with paper towel — this helps it brown properly rather than steam.
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2
Stud the leg
Using a small knife, make small slits all over the leg and push a garlic slice and a few rosemary needles into each one.
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3
Season
Rub the whole leg with olive oil, then salt and pepper generously. Squeeze the lemon halves over it and tuck them alongside the meat.
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4
Set up the roasting tray
Scatter the onion quarters in the base of a roasting tray and place the lamb leg on top — this keeps the meat off the tray and adds flavour to any pan juices.
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5
Roast low and slow
Roast uncovered for about 3 hours, basting with the pan juices every 45 minutes or so. It's ready when the meat is deeply golden and pulls easily from the bone.
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6
Rest before carving
Rest the lamb for 15-20 minutes under loose foil before carving — this keeps it juicy rather than letting all the moisture run out the moment you cut in.
