Rosemary Garlic Lamb©


  • ½ leg of lamb (35.2oz-1.2kg)
  • 6 garlic cloves (minced)
  • 2.4fl oz-70ml olive oil
  • Salt
  • Black Pepper
  • 1 bunch fresh rosemary (whole sprigs in scores)
  • ½ teaspoon onion granules
  • 1 lamb dry stock cube


  1. Pre-heat oven to 394˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven. Leave the lamb to rest at room temperature for 20-30 minutes and then score the top with a sharp knife
  2. Place full sprigs of rosemary into the scores of the lamb
  3. Meanwhile, place all of the remaining ingredients (into a large mixing bowl and combine. Rub all of it all over the lamb to coat evenly- set on top of the roasting tin
  4. Pop into the oven for 1 hour – 1hr 10 minutes
  5. Remove from the oven. Using a meat thermometer make sure the centre of the meat is showing at least 160 ˚F -71 ˚C for a medium cooked lamb. Leave to rest for 10-15 minutes and serve

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