Roast Lamb

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serves 8


  • 1 whole leg of Quality Mark lamb, trimmed
  • 6-8 cloves garlic, peeled and cut into slivers
  • Fresh rosemary sprigs
  • 2-3 Tbsp olive oil
  • Salt and pepper


Note the weight of the lamb and leave at room temperature, covered for 30 minutes. Pierce with a sharp knife and add slivers of garlic and rosemary sprigs. Brush with oil, season and place on an oven rack in a roasting dish.

Preheat the oven to 170ºC and roast the lamb for 15-20 minutes per 500g (fan-forced) or until cooked to your liking. Insert a skewer into the thickest part of the leg to the bone, and when the juices run clear the lamb is cooked.

Remove from the oven and rest 25 minutes in a warm place before carving.

Cook’s Tip

To make gravy, drain all but 3 Tbsp juices from the roasting pan. Stir in 3 Tbsp flour, cook over a low heat for 2-3 minutes, stirring well to remove lumps. Add 2 cups warm beef stock or water, scraping the bottom of the pan to incorporate the sediment, which is full of flavour. Simmer until thick and season to taste.

Other Iron Maiden Recipes: Beef Stir-fry, Beef Casserole, Mince Wraps, Beef Steaks, Lamb Chops

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Add a Comment readers comments

how long does the whole recipe take


It really depends on the weight of the lamb (allow 20 mins per 500g). Prep time is very quick ~ approx 10 minutes.

Beef + Lamb New Zealand



For those of us - the majority of your readers, probably - whose ovens are NOT fan forced, what timings should we use? Do you have suggestions for meat thermometers readings to be aimed for?

Michael Strawson

Hi Michael. As a rule of thumb for ovens which aren't fan-forced, put the temperature up by about 10-15 degrees C. So for this recipe, cook the lamb for the same amount of time at 180-185 degress C. Enjoy!

Beef + Lamb New Zealand

If I am cooking 3 lamb legs, each about 2.5kg, in the one go, how much cooking time do I allow? Thanks.


chuck a lil red wine in the sauce aswell


The ingredients in this recipe will adapt perfectly to hogget - hogget has a more intense flavour than lamb, however garlic and rosemary are also strong flavours so will hold up well. Longer cooking times are generally required for hogget than for lamb, however if you're cooking the leg long and slow you'll be fine. Cooking the leg at 160C for approximately 4 hours will result in a delicious, melt-in-the-mouth result. Using an oven bag will ensure the meat retains its juiciness during the longer cooking process. Enjoy!

Beef and Lamb New Zealand

Hello. Surely you mean 6-8 slithers of garlic not 6-8 cloves of garlic cut into slivers?? If you used 6-8 cloves you would no longer be able to taste the lamb! ??


6 jugs!

Max Carroll

Hello KC. re your comment above about the garlic - no, I think he definitely means slivers of garlic. It's not meant to slither and slide out of the lamb. :-)


I think he means 6 cloves. Garlic loses a lot of flavour in a roast and I have used 20 cloves without problems.


Hi there, would you be able to substitute lamb for another meat say pork or beef but still use the same method and measurements?

isobella mcnabb

Leave the garlic in their skins & use as many as you like as they don't release their odour & become incredibly sweet.serve them with the meal & squeeze the sweat paste from the husks.


I've had my 2.2kg lamb in the oven (fan forced at 170oC) for over 2 hours, going by your recipe it should've only taken about 90 minutes... now and the juices still aren't running clear...??? Will it continue to cook when resting???

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