Roast Lamb Leg with Gravy


  • 2.25 kg / 4.5lb lamb leg, bone in


  • 1 1/2 tbsp fresh rosemary leaves, finely chopped*
  • 3 garlic cloves, minced*
  • 2 tbsp olive oil
  • Salt and pepper


  • 2 whole heads of garlic, halved horizontally (Note 1)
  • Few sprigs rosemary *


  • 4 tbsp / 50g flour
  • 2 1/2 cups / 625 ml beef broth / stock (Note 2)


  • Take lamb out of fridge at least 1 hour before roasting. (Note 2)
  • Rub: Combine rosemary, garlic and olive oil. Mix and set aside for 20 minutes+.
  • Preheat oven to 220C/430F (fan forced / convection) (Note 3) with oven shelf in the middle.
  • Place garlic cut side up in a roasting pan. Toss in rosemary sprigs.
  • Turn the lamb over so the underside is facing up. Pour half the Rub on, add a good sprinkle of salt and pepper. Rub all over.
  • Transfer into roasting pan, placing it on the garlic to elevate the lamb. Rub remaining rub + salt and pepper over lamb.
  • Roast lamb for 20 minutes then turn down to 180C/350F (fan forced/convection) (Note 4). Roast for 1 hour – total of 1 hr 20 minutes.
  • Remove lamb from oven. The internal temperature should be 55 – 60C/131 – 140F for medium rare (pictured). This will rise to 61 – 65C / 142 – 151F after resting. See notes for cook times – Note 5.
  • Transfer lamb to plate, cover with foil and rest for 20 – 30 minutes.
  • Make gravy straight away while roasting pan is hot.


  • Remove rosemary sprigs. You should have around 4 – 5 tbsp of fat. If less, add butter. If much more, discard a bit.
  • Place roasting pan on stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
  • Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.
  • Use a potato masher (if you’re really keen like me) to mush the garlic to squeeze out the flavour.
  • Add salt and pepper to taste.
  • Simmer for a couple of minutes, stirring, until it starts to thicken. Take it off the stove BEFORE the gravy is the thickness you want because it will keep thickening.
  • Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy boat.


  • Serve lamb with gravy on the side, peas and Truly Crunchy Roast Potatoes. (Note 6)

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