• 1 1/2 kg leg of lamb (bone in)
  • 2 large cloves of garlic
  • Salt and pepper to taste.
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  1. Trim the lamb if necessary and puncture the leg with a sharp paring knife so you can insert slices of garlic cut the garlic into thin slices/wedges and push into the holes. Sprinkle meat with salt and pepper.
  2. Cook lamb for 20 minutes reduce temperature to 180C and cook for a further 90 minutes or until done to your liking.
  3. Vegetables (potatoes, pumpkin etc) can be roasted around lamb over last 35-45 minutes.

Preparation time: 5 minutes
Cooking Time: 110 minutes
Temperature: Set oven on 230C (20min), 180C (90min)
Low Rack
Preheat: Optional


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