Delicious: Leg Of Lamb Picture: Salwaa Francis

Serve this tender lamb with your favourite gravy and vegetables.
Cooking time: 2 hours 30 minutes.


  • 10 cloves of garlic
  • 10 cloves
  • 10 bay leaves
  • 1 whole large leg of lamb, bone in (about 2.2kg)
  • Salt & pepper to taste


  1. Preheat the oven to 190°C.
  2. Put the lamb into a large roasting tin. 
  3. Using a sharp knife, make cuts in the lamb, about 1.5cm apart, all the way to the bone.
  4. Stuff 1 clove of garlic, clove and a bay leaf into each of the cuts. 
  5. Rub the leg of lamb with salt and pepper according to taste. 
  6. Add a cup of water into the tin. 
  7. Cover the tin loosely with foil and roast for 1 hour 30 minutes, adding more water if necessary. 
  8. Remove the foil and cook for another 30 minutes.
  9. Put the meat on a platter, cover loosely with foil and leave in a warm place to rest for 15 minutes before carving.
  10. Serve with gravy, roast potatoes or a selection of vegetables.