Garlic and Herb Butter Roast Lamb with Cider Gravy

Prep Time10 minutes
Cook Time3 hours
Servings: 6


  • 1.3kg/3lb lean whole lamb leg joint
  • Salt and freshly milled black pepper

For the herb butter

  • 2 garlic cloves, peeled and finely chopped or crushed or5-10ml/1-2tsp garlic puree
  • 100g/4oz unsalted butter, softened
  • 30ml/2tbsp freshly chopped flat leaf parsley
  • 30ml/2tbsp freshly chopped chives
  • 15ml/1tbsp freshly chopped tarragon
  • 15ml/1tbsp plain flour
  • 450ml/ ¾pint good, hot lamb stock
  • 150ml/ ¼pint sweet cider


  • Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  • To prepare the garlic and herb butter; in a small bowl mix all theingredients together. Place the joint on a chopping board, score the skin,season and spread generously all over. Wrap any remaining butter in cling filmor foil and freeze for up to 2 months.
  • Place the joint on a rack in a roasting tin and open roast for thepreferred, calculated cooking time, basting occasionally with any rich meatjuices. Cover with foil if browning too quickly.
  • Remove from the oven; cover and leave to rest on a large plate for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from theroasting tin and discard. Place the roasting tin over a medium heat andsprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any richsediment.
  • Add the remaining stock, cider and any meat juices from the plate.Adjust the seasoning if required and simmer for 8-10 minutes, stirringoccasionally until reduced to a well-flavoured gravy. Strain before serving.
  • Serve the lamb with seasonal vegetables and the gravy.