• 2.5kg/5lb 8oz leg of lamb
  • 1 garlic bulb
  • 1 bunch of rosemary
  • 1 tbsp vegetable oil
  • 2 carrots, cut into chunks
  • 1 onion, cut into quarters
  • 1 glass of red wine (about) 150ml
  • 1.2 ltr beef or lamb stock


  • Using a sharp pointed knife, make at least 30 small incisions all overthe leg of lamb.
  • Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into theincisions, too.
  • If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting. If you have time stud the lamb the day before to allow the flavours to really permeate the meat.
  • Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
  • Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2 litre beef or lamb stock, then place the browned lamb in the tin.
  • Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.
  • Allow to the lamb rest before serving and then serve with your favourite sides for a fantastic Family feast. Serves 6 – 8 people.