Roast Leg of Lamb with Lemon and Herbs - Holker Hall

Roast Leg of Lamb with Lemon and Herbs

image1 image2 image3

Serves 6 to 8 Persons


2 x 6 in Loins, skinned and sinews removed
1 Leg of Saltmarsh Lamb approx. 4 1/2 - 5 lbs
2 Lemons
4 cloves of Garlic (peeled)
8 sprigs Rosemary (approx 6 in long)
8 sprigs Sage Leaves (approx 6 in long)
1 small bunch fresh Thyme
Salt and Pepper
6 fl oz Olive Oil


Remove bones from leg of Saltmarsh Lamb and brown in oven with carrots, onions and leeks (washed but unpeeled). Place into pan with water and simmer for 3 hours.



To add an extra flavour lardons of smoked bacon or pancetta (if available) can be added to the mixture