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Grid Iron Meat

Roast Leg of Lamb with Rosemary

A beautifully roasted leg of lamb is one of the great British Sunday centrepieces. Infused with rosemary and garlic, this dish offers fragrant, tender meat with crisp, golden edges. Serve with seasonal sides and a good gravy for a truly memorable meal.

INGREDIENTS
  • 1 whole leg of lamb (2.5–3kg), bone-in
  • 4–5 sprigs fresh rosemary, cut into small pieces
  • 4 garlic cloves, sliced into slivers
  • 3 tbsp olive oil
  • 1 tsp coarse sea salt
  • ½ tsp freshly ground black pepper
  • 250ml lamb or chicken stock (for basting)
METHOD

  1. Preheat the oven to 200°C fan (220°C conventional) / 425°F / Gas 7.
  2. Pat the lamb dry with kitchen paper. Using a sharp knife, make small incisions all over the lamb.
  3. Push a slice of garlic and a piece of rosemary into each cut. This will infuse the meat during cooking.
  4. Rub the lamb all over with olive oil, salt, and black pepper.
  5. Place the lamb in a roasting tin, bone-side down.
  6. Roast for 20 minutes to brown the outside, then reduce oven to 160°C fan (180°C conventional) / 350°F / Gas 4.
  7. Add the stock to the tin and continue roasting:
    • Rare: 15 mins per 500g
    • Medium: 20 mins per 500g
    • Well-done: 25 mins per 500g
  8. Baste with pan juices every 30 minutes.
  9. Remove from the oven and rest under foil for 20 minutes before carving.

Multi-Cooker Option – Ninja Foodi MAX

  1. Use the Bake/Roast setting at 160°C after searing on Sear/Sauté for 5–8 minutes per side to brown.
  2. Roast for the same times as above, using a meat thermometer:
    • Rare: 52°C internal
    • Medium: 60°C internal
    • Well-done: 70°C internal
  3. Rest for 20 minutes before slicing.

Shop for Ingredients

Yorkshire Lamb Leg Carvery Joint

Yorkshire Lamb Leg – Carvery Joint

Leg of Yorkshire Lamb with most of the bone removed.

A classic lamb roasting joint that’s simple to carve and with less waste. This leg cut is expertly prepared for your convenience, making it the ideal centrepiece for your special gatherings and Sunday feasts. Enjoy tender, succulent lamb with a beautifully seasoned crust that’s sure to impress your guests.

Approximate weight: 2.5-3kg

£58.75

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Yorkshire Lamb Leg – Whole – Bone in – 3.5kg

Our Whole Bone-In Leg of Yorkshire Lamb is a true centrepiece cut, perfect for a Sunday roast or a special gathering.

Sourced from small farms in North Yorkshire, our lamb is reared traditionally on lush pasture, which gives the meat its naturally sweet, rich flavour and fine-grained texture. Keeping the bone in during cooking helps to retain moisture and adds an extra depth of flavour, while the generous layer of fat bastes the meat as it roasts, ensuring a tender, succulent result.

Original price was: £70.98.Current price is: £60.00.

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Yorkshire Lamb Leg – Bone in

Enjoy the rich flavours of our bone-in leg of lamb, sourced directly from farmers in North Yorkshire.

This premium cut, with the bone, promises a juicy and tender joint, perfect for your special occasions and family gatherings. Ideal for roasting, grilling, or slow cooking. Discover the taste of tradition, delivered to your doorstep.

 

Price range: £26.75 through £44.60

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What sides and matches work well with this?

Sides

  • Garlic & Rosemary Roast Potatoes – Crispy, golden, and cooked in the lamb fat for full flavour.
  • Braised Red Cabbage with Apple – Sweet and tangy to cut through the richness.
  • Buttered Spring Greens – Light and fresh, balancing the meal.
  • Parsnip Purée – Smooth, earthy, and sweet.
  • Honey-Glazed Carrots – Soft, caramelised, and slightly sticky.
  • Yorkshire Puddings – Because they aren’t just for beef.

Matches

  • Mint, oregano, thyme, lemon, anchovy, Dijon mustard, garlic, fennel, cumin, and pomegranate molasses.

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Preparation Time: 15 minutes
Cooking Time: 1 hour 40 minutes – 2 hours 15 minutes (plus resting time, depending on size and doneness)

Hot Tips

  • Use a meat thermometer for perfect doneness.
  • Resting is essential—this allows juices to redistribute, keeping the lamb moist.
  • Save the roasting juices for a rich gravy. Deglaze the tin with wine before adding stock for extra depth.

Pairings

Red Wine

  • Bordeaux – A classic claret with soft tannins and dark fruit.
  • Rioja Reserva – Warm spice and oak to match the rosemary.
  • Australian Shiraz – Bold and peppery for a robust roast.

White Wine

  • Chenin Blanc – Rich enough to match the lamb, with refreshing acidity.
  • Viognier – Aromatic with stone fruit and floral notes.
  • Oaked Chardonnay – Buttery and full-bodied, perfect with roast potatoes.

Beer & Cider

  • Best Bitter – Malty and balanced.
  • Amber Ale – A hint of caramel sweetness.
  • Traditional Dry Cider – Crisp and refreshing.

Non-Alcoholic

  • Sparkling Elderflower Pressé – Floral and citrusy.
  • Pomegranate & Mint Cooler – Fresh and tangy.
  • Strong Brewed Iced Tea with Lemon – Deep and refreshing.

 

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