Slow-roast leg of lamb

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

One of my favourite ways of cooking lamb, and utterly foolproof — it makes a splendid appearance at the table, too. Just about any vegetables or pulses can accompany it, from aubergines to okra or a potato gratin.


  • 3 cloves garlic
  • 2 tablespoons mixed dried herbs (such as thyme, oregano, savory,


Preheat the oven to 150°C/300°F/gas mark 2. Crush the garlic to a paste with the herbs and a little salt. Make slits around the leg and push a little paste into each. Rub the lamb with 1 tablespoon of oil, put the remaining oil into a heavy ovenproof casserole which fits the lam