Whole Leg of Lamb Roast with Rich Gravy

A good quality joint of lamb is one of the most flavourful meats.

The natural fat in a lamb joint ensures the meat is juicy and succulent, and it's actually a particular fatty acid in lamb fat that gives it its distinctive rich and slightly gamey flavour. Our animals are Free-Range and feed off the land on our Cape West Coast Farm. We often hear how flavourful and tender our meat is, which we feel has something to do with the salty sea air and a diet of grass and fynbos.


2 kg L.A. FARMS West Coast Whole Lamb Shoulder
1 tbsp L.A. FARMS Olive Oil
½ tsp garlic salt
½ tsp Maldon salt
½ tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
Finely grated zest of 1 lemon

For the gravy:
Meat juices from your roasted lamb
2 lamb stock cubes crumbled
1 beef stock cube crumbled
3 cups 720ml hot vegetable stock - from your boiled/steamed vegetables and potatoes

¼ tsp salt
¼ tsp black pepper
2 tbsp cornflour/cornstarch
5 tbsp cold water


1. Remove the lamb from the fridge about an hour before cooking – to allow it to come up to room temperature.
2. Preheat the oven to 180C
3. Mix together the olive oil, garlic salt, salt, pepper, rosemary, thyme and lemon zest to form a thick paste.
4. Spread the paste all over the lamb.

5. Place the lamb in a large roasting tin and place in the oven. Cook for 2 hours (this will cook it to medium).
6. Remove from the oven and place on a warm plate to rest for 30 minutes.
7. To make the gravy, place the roasting tin on the hob (or transfer the meat juices to a saucepan – be sure to scrape up any bits from the tin – that’s where all the flavour is).
Sprinkle on the crumbled stock cubes.
Stir together whilst pouring in the hot vegetable water. Bring to the boil and lightly season with salt and pepper.
Stir in a the cornstarch slurry using a whisk, until the gravy thickens. Allow to bubble then turn off the heat.
8. Serve the roast lamb with the gravy, mint sauce, roast potatoes, carrots and green veg - such as green beans or sprouts.


Recipe by Nicky Corbishley from www.kitchensanctuary.com