Whole Roast Leg of Lamb

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

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Here is another traditional dish which, in the past, would probably have been sent to the local baker’s oven for cooking.


  • 1 large leg of lamb
  • 3–4 cloves garlic, slivered Salt and black pepper
  • 750


Wipe the leg of lamb clean. Pierce it all over with the point of a sharp knife and insert the slivers of garlic at different depths. Rub generously with salt and pepper.

Put the prepared lamb, fat side up, in a large baking tin, and surround it with the sliced potatoes, onions and tomatoes. Sprinkle if you like with a little rigani or oregano. If aubergin