Roasting a Leg of Lamb

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

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A leg of lamb is a lean joint with a delicate flavour and should always be cooked so it is still pink inside to retain its succulence. Prepare the joint at least 2 hours before roasting so the flesh absorbs the flavours of this light coating: mix 2 cloves of crushed garlic with fresh thyme or oregano, black pepper and a little lemon juice. Make small, deep slits in the meat and push the mixture in with your finger. Smear the whole joint with a little lemon juice mixed with olive oil and leave at room temperature.