Gravy is good with this, made with the dripping and a little lemon juice added. You may have to convert the heat as this is in metric.


  • Leg of Lamb,
  • 3 - 5 fresh crushed garlic cloves,
  • two teaspoons rosemary, dried or fresh
  • lemon


Mix the garlic and rosemary together to form a paste, you can add a little lemon juice or zest if you wish.
Stab holes into the lamb and push in the paste, rub the leg with the leftover.
If there is still a bone, I would bake at 180 degrees for about two hours, if the bone has been removed then about twenty munites less.
This is great with roast vegies and fresh green vegies, we have this often in our family. Its a favourite. Not at all hard and the leftovers are yummy too, dont be scared.

Serves 4 - 6 depending on size of leg and amount of vegies.

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Submitted 6/13/05.
Source: My family
Submitted By: Julie Turnbull
No title, just delicious