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If you haven’t cooked a leg of lamb before, don’t be intimidated.  It’s so much easier than you think. It’s fool-proof and fuss-free.

And you don’t even need a long drawn-out ingredient list.



  • 1 lamb leg bone in

  • 6 cloves of garlic peeled and halved

  • 5 sprigs of rosemary

  • 1/2 cup olive oil

  • 1 lemon

  • sea salt

  • white pepper


Preheat your oven to 180C or 350F

Take your lamb leg and with a sharp knife make incisions or small pockets for the rosemary and garlic. About 12-14 pockets in total, can do more if desired.

Cut or pick the rosemary, keeping it rustic you want the rosemary long enough to poke into the lamb leg. 1 inch should work fine.

Start to fill the lamb pockets with your pre-cut rosemary and garlic. Push it into the pockets securing it nicely. No method to this, it can be uniform or random as you wish (get the kids to help with this).

Drizzle or brush the lamb with olive oil. season with sea salt and pepper.  

Once all seasoned and studded you are ready for the oven.

Place in the preheated oven and cook for 1.5hr to 2hrs. Cook till the desired temperature, we recommend medium. When cooking bone-in cuts it may take longer to reach core temperatures.

Once out of the oven take the lemon and zest over the whole leg. cover and allow to rest for 10-15 minutes.

Slice, serve and enjoy

Roasting Temperature: 350°F

  • Rare: 52’C (about 15 minutes per pound)

  • Medium-Rare: 54’C to 57’C (about 20 minutes per pound)

  • Medium: 60’C to 65’C (about 25 minutes per pound)

  • Well-Done:  70’C (about 30 minutes per pound)

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