Welsh lamb roast recipe

This is a classic recipe for roasting a leg of lamb with a Welsh twist.


  • 1 leg of Welsh lamb (around 2 kg)
  • 3-4 cloves of garlic, crushed
  • 3-4 sprigs of fresh rosemary
  • Salt and freshly ground black pepper
  • 2 tablespoons of olive oil
  • 1 onion, peeled and quartered
  • 2 carrots, peeled and roughly chopped
  • 2 sticks of celery, roughly chopped
  • 500 ml of lamb stock
  • 2 leeks, trimmed and roughly chopped
  • 2 tbsp of Welsh honey
  • 2 tbsp of Welsh wholegrain mustard
  • 2 tbsp of Welsh cider vinegar


  1. Preheat the oven to 200°C (180°C fan)/gas mark 6.
  2. In a small bowl, mix the crushed garlic, rosemary, salt, pepper, and olive oil together.
  3. Place the leg of lamb in a large roasting tin, and rub the garlic and rosemary mixture all over the lamb.
  4. Add the leeks, onion, carrots, and celery to the tin, arranging them around the lamb.
  5. In a small bowl, mix together the Welsh honey, wholegrain mustard, and cider vinegar. Brush this mixture all over the lamb.
  6. Pour the lamb stock into the tin.
  7. Roast the lamb in the preheated oven for 20 minutes.
  8. Reduce the oven temperature to 180°C (160°C fan)/gas mark 4, and continue roasting for another hour, basting the lamb every 20 minutes with the juices from the tin.
  9. Check the internal temperature of the lamb using a meat thermometer; it should read 60°C for medium-rare or 65°C for medium.
  10. If the lamb is not cooked to your desired temperature, return it to the oven and continue roasting for a further 10-15 minutes.
  11. Once the lamb is cooked, remove it from the oven, cover it loosely with foil, and allow it to rest for at least 15 minutes before carving.
  12. Serve the roast lamb with the roasted vegetables and juices from the tin. Enjoy!