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Honey & Rosemary Roast Leg of Lamb


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Rate this recipe 2.7/5 (65 Votes)
Honey & Rosemary Roast Leg of Lamb 0 Picture


  • Leg of lamb
  • 2 tablespoons of honey
  • rosemary - dried or fresh


Level of difficulty Easy
Preparation time 5mins
Cooking time 110mins
Cost Expensive


Step 1

Heat oven to gas mark 5.

Step 2

Place leg of lamb in either a roasting tin or a lidded dish and pierce meat all over with a sharp knife. When meat is thoroughly pierced, spread honey over meat and into the cuts with a flat knife. Either sprinkle dried rosemary over the joint or place sprigs of fresh rosemary on top.

Step 3

Place tin - without lid - into the oven and cook for one hour. After an hour of cooking, place lid on tin (or cover with foil), and cook for a further 45-50 mins.

Step 4

After cooking time has elapsed, remove from oven, test softness of meat with a knife and, if appropriately cooked, replace lid, cover with a tea towel and leave to stand for 30 mins before carving.


Use meat juices to make gravy.

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