Leg of Lamb

Leg of Lamb

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  • 2kg leg of lamb
  • 8 whole cloves garlic
  • 8 small sprigs fresh rosemary
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper


Pre-heat wood fired oven to 200°C.

Put the lamb into a roasting dish. With a sharp, narrow-bladed knife, make 8 random incisions in the top of the meat. Place a garlic clove and a sprig of rosemary into each hole. Rub entire leg with olive oil and season generously with salt and pepper.

Place into pre-heated wood fired oven and cook for 45 minutes per kilo (approx.1 ½ hrs). Vegetables can be placed around lamb during cooking. Remove lamb from oven and cover with foil.

Allow to rest for 15 minutes before carving.

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