How Long Do I Cook My Leg Of Lamb

Traditional roast lamb

20m prep
1h 40m cook
makes 8

Recipe may contain gluten, soy and wheat.

Spread the word to your near and dear — this roasted classic makes for easy entertaining.

8 Ingredients
4 Method Steps

8 Ingredients

2kg leg of lamb, fat trimmed
1/4 cup olive oil
1 tbsp chopped fresh rosemary leaves
2 garlic cloves, crushed
Basic gravy (makes 2 to 2 1/2 cups)
2 cups Massel beef style stock
3/4 cup red wine
2 1/2 tbsp plain flour
Select all ingredients

4 Method Steps

Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb (2kg leg of lamb, fat trimmed) in pan. Combine oil (1/4 cup olive oil) , rosemary (1 tbsp chopped fresh rosemary leaves) and garlic (2 garlic cloves, crushed) in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes (1.5kg chat potatoes) to pan for last 40 minutes, turning halfway through cooking.
Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock (2 cups Massel beef style stock) and wine (3/4 cup red wine) in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour (2 1/2 tbsp plain flour) . Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.

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Recipe Notes

Preparing and carving: Pour half the oil mixture over lamb. Rub mixture over lamb.

Use a straight-edged (flat-bladed) carving knife, not serrated. Always carve across the grain to ensure slices are tender, and make sure you let the meat rest before carving. This will ensure it retains its juices, making carving easier and the meat softer.