Updated 30 September 2026
Lamb has a sweet, rich flavour that stands up to bold seasoning, which is why rosemary, garlic and mint have been its partners for centuries. The right lamb seasoning cuts through the richness of the fat and makes the meat taste more of itself. Here's our classic rosemary, garlic and mint rub, three other lamb seasoning recipes, and how to use them on a leg, shoulder, chops or shanks.
The classic lamb seasoning: rosemary, garlic and mint
This is the rub we use on a Sunday leg of lamb. It makes enough for a 2–2.5kg leg or a shoulder.
- 3 tbsp olive oil
- 4 garlic cloves, crushed
- Leaves from 3 sprigs of rosemary, finely chopped (about 2 tbsp)
- 1 tbsp dried mint, or 2 tbsp fresh mint, finely chopped
- Zest of 1 lemon
- 2 tsp flaky sea salt
- 1 tsp coarsely ground black pepper
Mix everything into a paste. That's it.
How to use it on a leg of lamb
- Take the lamb out of the fridge an hour before cooking.
- With a small sharp knife, make 12–15 small, deep slits all over the meat.
- Push a little of the rub into each slit, then massage the rest all over the surface.
- For deeper flavour, do this the night before, cover and chill. Bring it back to room temperature before roasting.
- Roast as normal. See how to cook a leg of lamb in the oven for timings.
Our Whole Carvery Leg of Lamb 2.2-2.7kg (£34.99) is a bone-in carvery leg that feeds 6–8. The rub also works brilliantly on a butterflied leg for the barbecue.
Why rosemary, garlic and mint work
- Rosemary is woody and resinous. It holds up to long roasting without disappearing.
- Garlic mellows in the oven into something sweet and savoury.
- Mint is fresh and slightly sharp, and cuts through lamb fat. It's why mint sauce is Britain's favourite lamb condiment. Make your own with our homemade mint sauce.
- Lemon and salt brighten everything.
Three more lamb seasoning recipes
Greek-style lamb seasoning
2 tsp dried oregano, 1 tsp dried thyme, 3 crushed garlic cloves, zest and juice of 1 lemon, 3 tbsp olive oil, 2 tsp salt, 1 tsp pepper. Ideal for chops, kebabs and a slow-roast shoulder with potatoes in the tin.
Warm spiced lamb rub (for shoulder and shanks)
2 tsp ground cumin, 2 tsp ground coriander, 1 tsp smoked paprika, ½ tsp ground cinnamon, ½ tsp chilli flakes, 2 tsp salt, 2 tbsp olive oil. Rub it into lamb shoulder or Lamb Shanks Double Pack (£12.99) before slow cooking. It's also good in a lamb curry.
Harissa and honey glaze
2 tbsp harissa paste, 1 tbsp honey, 1 tbsp olive oil and the juice of half a lemon. Brush it on chops or Barnsley chops for the last few minutes on the grill, as the honey can burn.
Ready-made lamb seasoning
For a quick weeknight option, Middletons Garden Mint Glaze 110g (£1.99) is a mint glaze designed for roast lamb. Mix it with a little water or oil and brush it over chops or a leg in the last part of cooking.
Best lamb seasoning by cut
| Cut | Best seasoning | When to season |
|---|---|---|
| Leg | Rosemary, garlic and mint rub | The night before, or 1 hour ahead |
| Shoulder | Warm spiced rub or Greek-style | The night before for slow roasting |
| Chops and Barnsley chops | Greek-style, or harissa glaze | 30 minutes to a few hours ahead |
| Shanks | Warm spiced rub, then braise | Just before browning |
| Hogget and mutton | Bolder spices: cumin, coriander, chilli | Ahead of time |
How much seasoning for lamb?
As a guide, use about 1 tsp of salt per kg of meat when seasoning a roasting joint, plus the herbs and garlic to taste. For chops, a good pinch of salt and pepper each side is enough. If your rub includes salt, don't add extra.
When to season lamb
- Salt: either just before cooking, or ideally several hours to overnight ahead, so it seasons the meat more deeply.
- Garlic and herbs: the night before is best for joints; they perfume the meat.
- Glazes with sugar or honey: at the end only, or they'll burn.
Tips for seasoning lamb
- Score the fat on a leg or shoulder so the seasoning gets in.
- Use fresh rosemary for roasting and dried mint in rubs; dried mint holds its flavour better in the oven.
- Save some for the gravy. A sprig of rosemary and a crushed garlic clove in the roasting tin flavours the juices.
- Don't forget the pepper. Coarse black pepper adds warmth that lamb loves.
For more on the different cuts, see lamb cuts explained and what is hogget. Browse all lamb.
Lamb seasoning FAQs
What seasoning goes best with lamb?
Rosemary, garlic and mint are the classic trio, with lemon, salt and black pepper. Oregano, thyme, cumin and coriander also work very well.
How do you season a leg of lamb?
Make small slits all over the leg and push in a paste of garlic, rosemary, mint, olive oil, lemon zest, salt and pepper, then rub the rest over the surface. Ideally leave it overnight.
Should you season lamb the night before?
Yes, for joints. It gives the salt and herbs time to flavour the meat. Bring the lamb back to room temperature before roasting.
Is mint good with lamb?
Yes. Mint's fresh, sharp flavour cuts through the richness of lamb fat, which is why mint sauce is such a British classic.
What spices go with lamb?
Cumin, coriander, paprika, cinnamon and chilli all work well, especially for slow-cooked shoulder, shanks and curries.