Roast Leg of Lamb with Garlic & Rosemary Potatoes

1 hour 50 minutes


Leg of lamb

Olive oil

1.5kg roasting potatoes

3 garlic cloves, crushed

4 garlic cloves, whole

Fresh rosemary

Salt and pepper, to season


Heat oven to 200°C/400°C/Gas Mark 6, place a roasting dish for the potatoes in the bottom

Mix the crushed garlic with olive oil

Season the lamb, then rub the garlic/olive oil mix into the meat

Place the lamb in the oven on the bars above the roasting dish

Peel and halve the potatoes; boil, then simmer for 10 minutes. Drain and fluff the edges

Pour olive oil over the potatoes, add the garlic cloves, rosemary and season

Put the potatoes into the roasting dish and place under the lamb to catch the juices

Cook the lamb for 75 to 90 minutes, depending on how well done you like it. Once cooked, remove the lamb from the oven, cover with foil and let it rest for 15 minutes. Serve with the potatoes


Why not try our Gower Salt Marsh Lamb (PDO), a food name with Protected Designation of Origin status! The multi-award-winning fine meat comes exclusively from the 4,000 acre salt marsh that covers the northern shores of the Gower Peninsular, Britain’s very first Area of Outstanding Natural Beauty. The marsh is abundant with salt tolerant herbs, and it is from the lambs grazing on this wonderful herb forage which gives Gower Salt Marsh Lamb its mild, sweet and delicate flavour with grassy, herby and slightly salty fresh notes.