Roast leg of Welsh Lamb topped with herbs, garlic, and lemon and clementine slices

  • Prep time 25 mins
  • Cook time 1 hrs 50 mins
  • Serves 5+


  • 2kg leg of PGI Welsh Lamb (on the bone)
  • 1 tbsp oil
  • 1 tbsp dried oregano
  • 3 sprigs rosemary, finely chopped
  • Sprigs of thyme, leaves removed and chopped
  • 4 garlic cloves, crushed
  • Seasoning
  • 3 lemons (zest and juice of one lemon; slice the remaining two lemons)
  • 2 small oranges or clementines, sliced
  • Squeeze of runny honey
  • 1 red onion, cut into wedges
  • 1 garlic bulb, halved


  1. Remove the lamb from the fridge 1 hour prior to cooking so it is at room temperature.
  2. Preheat the oven to 220˚C / 200˚C fan / Gas 7.
  3. In a small bowl, mix the oil, oregano, rosemary, thyme, lemon zest, 2 tablespoons of lemon juice, garlic and seasoning together.
  4. Using a sharp knife, make small incisions into the lamb. Scatter the onion wedges into the roasting tin and place the lamb on top.
  5. Rub the herb mixture onto the surface of the lamb, and add the halved garlic bulb. Place into the oven for 30 minutes.
  6. Reduce the temperature to 190˚C / 170˚C fan / Gas 5 and baste the lamb. Cook for a further 45 minutes then remove from the oven and arrange the lemon and orange or clementine slices over the top of the lamb, drizzle with the juices from the tin and the honey.
  7. Place back into the oven to cook for a further 35 minutes for medium cooked lamb, or cook to your liking.
  8. Allow the lamb to rest for at least 30 minutes before carving.
  9. Serve with crispy roast potatoes, vegetables and mint sauce.
Share This