Roast Leg of Lamb – Syn Free (if you like)

I’m a big fan of roast lamb, and judging by the hits on my other lamb posts (see below) lots of other people are too. I generally use shoulder, it’s fairly cheap and cooked correctly can be wonderfully tender and tasty, but I do like leg. Leg is a lovely lean cut, and with the fat removed before cooking can be eaten on the Slimming World Extra Easy Diet as syn free!


Cooking time – I calculate the cooking time for medium-rare lamb as 20 minutes per 1lb/450g plus 20 minutes. For rare knock off a couple of minutes per lb or for well-done add about 5 minutes per lb.


Leg of lamb – 4lb/1.8kg

Garlic – 4 or 5 cloves, thinly sliced

Seasoning – salt, pepper, dried rosemary

Equipment: Knife, chopping board, roasting tray, trivet, tin foil


  1. Remove the lamb from the fridge about 30 minutes before cooking to allow the meat to come up to room temperature.
  2. Stud the lamb with the garlic, and fresh rosemary sprigs if you have them, and season.
  3. Place in the roasting tray on the trivet and cover loosely with tin foil.
  4. Put in a preheated oven at 220°C/Fan 210°C/Gas 8 for 20 minutes.
  5. Turn the oven down to 180°C/Fan 160°C/Gas 4 for the remainder of the cooking time, and remove the foil for the last 20 minutes to allow the lamb to brown and crisp.
  6. Remove from the oven, recover with the tin foil and leave to rest for 20 minutes before carving.

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3 comments on “Roast Leg of Lamb – Syn Free (if you like)

  1. Looks delicious. Love roast lamb.

  2. Love roast leg of lamb too, especially a northwest frontier creation of India called ‘raan’…your simple and flavorful creation is absolutely mouthwatering!

  3. […] a great meat to cook as it’s generally tender and stays quite moist. If you like lean meat Roast Leg of Lamb is great. If you need to save space in your oven you can cook your potatoes and/or veggies in the […]

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