Traditional Roast Leg of Lamb


  1. Preheat oven to 220°C (gas mark 7). Soften butter and mix in all herbs.
  2. Place leg into baking dish and cover the top surface with the butter mixture. Put into the oven, uncovered, for 30 minutes.
  3. Remove from oven and add the glass of wine to the dish. Cover with foil, and turn oven down to 150°C (gas mark 2). Allow to cook for a further 2 hours.
  4. Remove from oven and allow to rest (still covered) for 30 minutes.

Chef’s Tip: Always rest your roast before carving, as it helps to retain the  juiciness and flavour.

Ingredients (Serves 4)
  • 1.8kg lamb easy-carve leg
  • 125g (41/2oz) butter
  • 1 teaspoon each of fresh or dried thyme, parsley,
  • mint and oregano
  • 1 glass of white wine (optional)