Lamb leg roast with roast potatoes is the British Sunday centrepiece when you want a pink carvery leg, crisp roasties and proper gravy. Roast Whole Carvery Leg of Lamb 2.2-2.7kg with garlic and rosemary, then serve with golden potatoes. Shop Lamb and Sunday Roast for butcher leg of lamb.
Ingredients
- 1 whole carvery leg of lamb (about 2.2–2.7kg)
- 4 garlic cloves, sliced; 3 rosemary sprigs; 2 tbsp oil; salt and pepper
- 1.5kg potatoes for roasting; 2 tbsp goose fat or oil; optional carrots and parsnips
- Gravy: pan juices, 1 tbsp flour, 400ml lamb or beef stock; mint sauce to serve
Method
- Heat oven to 190°C fan. Pat lamb dry; score fat lightly. Stud with garlic and rosemary; rub with oil, salt and pepper.
- Roast about 20 minutes per 500g plus 20 minutes for pink (or to preference). Rest 20–30 minutes under foil.
- Meanwhile parboil potatoes 8 minutes; drain, rough up, toss in hot fat; roast until golden (about 50–60 minutes).
- For gravy: spoon off excess fat from the tin; stir in flour, then stock; simmer until glossy.
- Carve the lamb leg roast with roast potatoes, gravy and mint sauce — proper British Sunday lunch.
Weeknight lamb instead? Lamb Chops 900g-1.1kg (Frozen) grill in minutes. Browse Sunday Roast for more roast joints.