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Simple Roast Leg of Lamb

DIFFICULTY: Nice and easy
  10 min prep, 2 hours cooking


Ingredients (Servings: 4-6)

  • 1 leg of lamb (about 1.5-2 kg)
  • 4 cloves of garlic, minced
  • 2 tablespoons of fresh rosemary, chopped
  • 2 tablespoons of fresh thyme, chopped
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • 240ml of chicken or vegetable stock
  • Optional: 1 lemon, sliced


1. Preheat your oven to 180°C (160°C fan/gas mark 4).

2. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to create a marinade.

3. Place the leg of lamb in a roasting tray and rub the marinade all over the lamb, ensuring it's evenly coated.

4. If desired, place slices of lemon over the lamb for extra flavour.

5. Pour the chicken or vegetable stock into the bottom of the roasting tray to keep the lamb moist during cooking.



6. Cover the roasting tray with aluminium foil and place it in the preheated oven.

7. Roast the lamb for about 1 hour and 30 minutes to 2 hours, depending on desired doneness and the size of the leg.

8. Once the lamb reaches your desired doneness, remove it from the oven and let it rest for about 15-20 minutes before carving.

9. Carve the lamb into slices and serve with your favourite sides, such as roasted potatoes, Yorkshire pudding, mint sauce, and seasonal vegetables.

Feel free to adjust the seasoning and cooking time based on your preferences and the size of the leg of lamb.







Hinchliffe Partnership LLP New Farm Shop & Café

A high specification redevelopment of an existing Farm Shop, Restaurant & Butchery. Following a fire which devastated the original premises, and to
replace current temporary buildings - the scheme will both restore and greatly improve on these previous facilities.

Part funded by the European Agricultural Fund for Rural Development


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Hinchliffe’s Farm, Netherton Moor Road, Netherton, Huddersfield, West Yorkshire HD4 7LE

Tel: 01484 661231 / Email:

Farm Shop opening times: Monday to Saturday: 9.00am to 5.30pm, Sunday: 10.00am to 4.00pm
The Rusty Bull opening times: Sunday to Thursday: 9.00am to 5.30pm, Friday and Saturday: 9.00am to Late