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Grid Iron Meat

Indian-Style Roast Lamb with Spiced Yoghurt Marinade

This Indian-inspired roast lamb combines the deep, earthy richness of lamb with a fragrant yoghurt-based marinade. Using a 1–2kg boned and rolled leg of lamb, the meat cooks evenly and slices beautifully, while still delivering the bold flavours of garlic, ginger, and aromatic spices. If you prefer a more traditional presentation, you can also use a bone-in leg with only slight adjustments.

INGREDIENTS

For the Marinade

  • 1 boned and rolled leg of lamb (1–2kg)
  • 250g natural yoghurt
  • 4 garlic cloves, crushed
  • 1 thumb-sized piece fresh ginger, grated
  • 2 tbsp garam masala
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp chilli powder (adjust to taste)
  • 1 tbsp tomato purée
  • Juice of 1 lemon
  • 2 tsp salt
  • Freshly ground black pepper

For Roasting

  • 2 onions, sliced into thick rings
  • 2 tbsp oil or ghee
  • 200ml water or stock

To Serve

  • Warm naan or flatbreads
  • Fresh coriander, chopped
  • Red onion slices
  • Yoghurt with nigella seeds
  • Mango chutney or lime pickle
METHOD

  • Prepare the Marinade
    • In a large bowl, mix yoghurt, garlic, ginger, garam masala, cumin, coriander, turmeric, paprika, chilli powder, tomato purée, lemon juice, salt, and pepper.
  • Marinate the Lamb
    • Unroll the lamb if necessary and score the inside lightly with a sharp knife.
    • Rub half the marinade inside, then roll and tie securely with butcher’s string. Rub the rest of the marinade over the outside.
    • Cover and refrigerate for at least 6 hours, preferably overnight.
  • Prepare for Roasting
    • Preheat oven to 200°C (180°C fan).
    • Place onion slices in the bottom of a roasting tin and drizzle with oil or ghee.
    • Lay the lamb on top and pour water/stock into the tin.
  • Roast the Lamb
    • Roast uncovered for 20 minutes to develop colour.
    • Reduce the oven to 160°C (140°C fan) and cover loosely with foil.
    • Roast for 1 hour 20 minutes–1 hour 40 minutes, depending on the size of the joint and your preferred doneness (aim for 60–65°C internal for medium).
    • Remove foil for the last 15 minutes to caramelise the crust.
  • Rest and Carve
    • Allow the lamb to rest for 15 minutes, tented with foil.
    • Slice and serve with the roasted onions, flatbreads, yoghurt, chutneys, and fresh coriander.

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Yorkshire Lamb Half Leg – Boned & Rolled

Half a leg of Yorkshire Lamb

Boned and rolled for easy carving and no waste. Enjoy the convenience of our boneless, rolled leg of lamb, sourced directly from farmers in North Yorkshire. Expertly boned and rolled, this premium cut offers even cooking and effortless carving, making it a perfect choice for your kitchen.

£40.30

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Yorkshire lamb bone-in leg roasting joint

Yorkshire Lamb Bone-In Leg

A traditional bone-in leg of Yorkshire lamb, prepared for roasting with the natural fat cover left in place for flavour and succulence.

Available in 1.5kg and 2.5kg sizes for family roasts, Sunday lunch and special meals.

Price range: £37.35 through £62.25

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Note on Bone-In Leg of Lamb

If using a bone-in leg (2–2.5kg), score the surface and rub the marinade into the cuts. Increase roasting time to 2.5–3 hours at the lower temperature, basting occasionally, until the meat is tender but still sliceable.

Sides

  • Naan or chapati
  • Pilau rice
  • Roasted spiced potatoes
  • Saag aloo (spinach & potato curry)

Matches

  • Mango chutney or lime pickle
  • Cooling cucumber raita
  • Fresh mint and coriander salad

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Hot Tips

  • For deeper flavour, marinate the lamb for up to 24 hours, turning once to ensure even coverage.
  • If using rolled lamb, loosen the string before marinating so flavours penetrate, then retie before roasting.
  • Always bring the lamb out of the fridge at least 30 minutes before cooking so it roasts evenly.
  • Resting is essential: a 15–20 minute rest allows juices to redistribute for tender slices.
  • If you prefer a smokier flavour, add 1 tsp ground fenugreek or smoked paprika to the marinade.
  • Use the roasted onions and pan juices to make a spiced gravy – simply add a splash of stock and reduce.

Pairings

  • Red Wine: Shiraz or Rioja (spicy, robust, stands up to the marinade)
  • Beer: Indian pale ale or a crisp lager
  • Cider: Medium-dry apple cider, refreshing with the spice
  • Non-Alcoholic: Spiced chai or a ginger and lime soda

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