Roasted Leg of Lamb

Roasted Leg of Lamb

Lamb is a wonderful option for any occasion. It makes a delicious centerpiece that can be sliced and shared with the whole family. You will be pleasantly surprised to know that even an inexperienced cook can make a restaurant-worthy leg of lamb!

With a simple garlic butter marinade, this meat is tender, juicy and cooked to perfection. Serve with a side dish and bread for a complete meal. Leftovers are great for sandwiches and wraps.


Roasted leg of lamb
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Yield: 8 servings




2.25kg leg of lamb (bone in)
4 tbs butter (unsalted)
6 garlic cloves (1½ tsp KI Fresh Garlic Granules
2 rosemary sprigs
2 thyme sprigs
1 tsp KI Fresh Garlic Salt
1 tsp pepper


1tbs all-purpose flour
½ cup stock (or white wine)


In a small bowl combine butter, garlic, thyme, rosemary, salt, and pepper to make the marinade.

Season the lamb with salt and pepper. Then marinate it with the garlic butter marinade.

Leave to marinate for an hour on the counter or for 12 hours in the fridge. (The lamb can be roasted without marinating, but if you got the time, it’s recommended).

Preheat the oven to 180°C. 

Place the leg of the lamb in a roasting pan on the roasting rack. Stick the thermometer, into the thickest part of the meat.

Add ¼ cup of water to the roasting rack. This will prevent the melted butter marinade from burning when it drips into the pan.

Roast till you reach the desired temperature on your thermometer:

  • Medium rare - between 54-57 degrees celsius, approximately 20min per ½ kg.
  • Medium - between 57-60 degrees celsius, approximately 22-23min per ½ kg.
  • Medium well - between 62-65 degrees celsius, approximately 25min per ½ kg.
  • Well done - between 68-74 degrees celsius, approximately 30min per ½ kg.

When the thermometer reaches your desired temperature, take the lamb out of the oven and loosely cover it with aluminium foil and let it rest for at least 15min before slicing. In the meantime make the gravy.


Place the roasting pan over medium heat and add the stock.

Add the flour and continue to cook until it thickens. Strain through a sieve or mesh to remove the unwanted herbs. Serve with the meat.


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