Roast leg of Irish lamb

Roast leg of Irish lamb

Thyme and lemon are two easy to find ingredients that go great with 100% Irish fresh leg of lamb.

Prep time: 15 minutes

Cook time: 120 minutes

Servings: 6 people


  • 3 cloves of garlic
  • Some thyme leaves
  • 1 lemon
  • 3tbsp olive oil
  • 2.5kg leg of lamb
  • 2 onions
  • 250ml white wine
  • 2tsp flour


Preheat the oven to gas 7, 220°C, fan 200°C. Put 3 garlic cloves, some fresh thyme leaves, the zest of 1 lemon and 2tbsp olive oil in a pestle and mortar, season, and grind into a paste.

Take a 2.5kg leg of lamb and, using a sharp knife, make little slits over the meat.

Rub the herb mix that you’ve made from the lemon, thyme and olive oil all over the meat. Slice 2 onions finely and scatter into a large roasting tin. Add a few thyme sprigs, drizzle with 1 tbsp of olive oil, season and put the lamb leg on top of the veg (the same way you might roast a chicken).

Roast for 20 minutes. Reduce the oven to gas 6, 200°C, fan 180°C, pour 250ml of white wine and a splash of water over the lamb.

Roast for 15 minutes per 500g for pink lamb; for well-done lamb roast for 20 minutes per 500g. Baste the lamb with its juices a few times during cooking and add a little water to the tin about 15 minutes before the lamb is cooked to your satisfaction.

Remove the meat, place on a serving plate, lightly cover with foil and leave for 20 minutes.