Weeping lamb


2.7kg leg of lamb
olive oil
55g butter softened
3-4 cloves garlic, cut into slivers
6 potatoes
4 onions
455ml chicken or lamb stock
sprigs rosemary
salt and black pepper


  • Preheat the oven to 230C/Gas 8.
  • Using a small sharp pointed knife make a series of small deep slits about 1½ inches apart all over the leg of lamb and insert a sliver of garlic and a small sprig of rosemary.
  • Rub the meat with softened butter and place it in a roasting tin. Pour over some olive oil and cook for about 30 minutes.
  • While the meat is cooking, peel and finely slice the potatoes and onions. Mix them together in a bowl and season.
  • After half-hour, take the meat from the oven and lift it out of the tin.
  • Layer the potatoes and onions in the fat and pour over the stock. Return the roasting tin to the low shelf and place the lamb on the shelf immediately above – so that the juices will ‘weep’ onto the potatoes.
  • Roast for about another hour depending on how well you like your meat cooked. Serve with a dressed green salad.
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