Traditional Roast Lamb

Indulge in the timeless charm of a classic culinary delight with our guide to Traditional Roast Lamb.

Bursting with savory aromas and succulent flavors, this iconic dish has graced tables for generations, offering a taste of tradition and warmth.

Our step-by-step recipe promises to elevate your cooking experience, whether you’re hosting a festive gathering or craving a comforting family meal.

From tender cuts of lamb infused with aromatic herbs to the tantalizing richness of pan juices, each bite is a celebration of culinary heritage.

Join us as we unlock the secrets to achieving the perfect roast lamb, from selecting the finest ingredients to mastering the art of roasting. Get ready to embark on a gastronomic journey that honors tradition and delights the senses.


  • 1 leg of lamb (about 5-6 pounds)
  • 4 cloves of garlic, sliced thinly
  • 2 tablespoons of olive oil
  • 2 tablespoons of fresh rosemary leaves, chopped
  • 1 tablespoon of fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 1 cup of chicken or vegetable broth
  • 1/2 cup of dry white wine (optional)


Preheat your oven to 350°F (175°C).

Make small incisions all over the lamb with a sharp knife, and insert the sliced garlic into the incisions.

Rub the lamb all over with olive oil, then season generously with salt, pepper, rosemary, and thyme.

Place the lamb in a roasting pan with the fat side up.

Pour the chicken or vegetable broth into the bottom of the roasting pan. If you’re using wine, add it as well.

Roast the lamb in the preheated oven for about 20 minutes per pound for medium-rare, or longer if you prefer it more well-done. Baste the lamb occasionally with the pan juices to keep it moist.

Once the lamb reaches your desired level of doneness, remove it from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for about 15 minutes before carving.

Slice the lamb thinly against the grain and serve with your favorite sides, such as roasted potatoes, steamed vegetables, or a fresh salad.


1. What cut of lamb is best for traditional roast lamb? For traditional roast lamb, a leg of lamb is the preferred cut. It offers tender, flavorful meat that roasts beautifully, making it ideal for special occasions or family dinners.

2. How do I ensure my roast lamb stays juicy and tender? To keep your roast lamb juicy and tender, make sure to roast it at a moderate temperature and baste it occasionally with pan juices. Letting the lamb rest before carving also allows the juices to redistribute, ensuring each slice is succulent and flavorful.

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