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Roast Leg of Lamb

A traditional Easter favourite - done right!

Using our fresh garden mint glaze, fresh garlic cloves and sprigs of fresh rosemary - this lamb recipe is a winner.

The ideal centrepiece for the table this Easter Sunday - perfect for all the family.

Serve up alongside crispy roast potatoes, seasonal veg and gravy, you won't regret it!

If you are following certain dietary requirements, substitutions can be made, however, our glazes are all low calorie & come in at just 0.5-1.5 syn per portion - result!!


  • 2kg leg of lamb (room temperature - this ensures even cooking)

  • 6 garlic cloves

  • fresh rosemary

  • olive oil (optional)


  1. In a bowl, crush 3 garlic cloves, add the mint glaze, a few sticks rosemary and a glug of olive oil - use water if not using oil - mix to a marinade consistency.

  2. Season the lamb with salt & pepper, then brush over the mint marinade, ensuring the lamb is well coated.

  3. Cut small incisions in the surface of the lamb, inserting the whole garlic cloves and fresh rosemary.

  4. Place in a roasting dish and cover with foil, cook for 45 minutes.

  5. Remove form the oven, flip and return to the oven, uncovered for 30 minutes (cook for a further 15-20 minutes if you prefer it more well done)

  6. Leave to rest before carving.

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