Roast Leg of Lamb

Roast Leg of Lamb


  • 2kg Leg of Lamb
  • 2 – 3 tablespoons Olive Oil
  • 1 – 2 Heads Of Garlic halved across
  • 200g Baby Onions
  • 250ml Beef or Chicken Stock
  • 250ml Dry red Wine
  • 1/2 cup Brown Sugar
  • 15 tbs Sage
  • 15 tbs Rosemary
  • Sea Salt
  • Black Pepper


Trim any excess fat from lamb, season with Sea Salt and Black Pepper and brush with oil.
Place garlic, Sage, Rosemary and onions in a casserole dish.
Add lamb and pour over the stock, sugar and wine. Cover with a tight fitting lid or foil.
Bake at 120°C for approximately 3- 4 hours or until tender.
Remove lamb and keep warm while reducing cooking liquids on top of the stove to a saucy consistency.
Carve and serve with Mediterranean beans or a side salad of rocket leaves.

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