There’s something deeply nostalgic about the aroma of a roast slowly cooking in the oven—especially when it’s lamb. For me, roast leg of lamb was never an everyday meal. It was something special, reserved for holidays or Sunday family dinners. The kind of meal that made everyone gather around the table a little faster, chatting a little louder, and staying just a little longer after the plates were cleared.
I was first introduced to Jamie Oliver’s version of roast leg of lamb when I was searching for a way to impress guests at my first proper dinner party. I had always loved his down-to-earth cooking style, so when I stumbled on his “best” roast leg of lamb recipe, I figured—why not try it? That evening, I watched my friends go quiet after the first bite (always a good sign), followed by an enthusiastic round of praise. That was it—I was sold.
Jamie’s method is simple yet deeply flavorful. It involves slow-roasting the lamb over a bed of aromatic vegetables and garlic, infusing every bite with richness and comfort. It’s the kind of dish that requires a bit of time, but very little hands-on effort—which makes it perfect for when you want to be both chef and host.
Since then, this roast leg of lamb has become my signature dish for holidays and special gatherings. I’ve played around with herbs and sides, but the heart of Jamie’s recipe remains the same—and it never lets me down.
Whether you’re making this for your family or hosting your own dinner party, I promise: this roast leg of lamb will leave your kitchen smelling heavenly and your guests asking for seconds.
What is Jamie Oliver’s Best Roast Leg of Lamb?
Jamie Oliver’s best roast leg of lamb is a slow-roasted, bone-in leg of lamb seasoned with garlic, rosemary, olive oil, and sea salt. It’s cooked over a bed of onions, carrots, and celery with a splash of red wine and broth to keep everything moist and flavorful. The result is tender, fall-off-the-bone lamb with deep, rustic flavors and a gravy you’ll want to mop up with crusty bread.
Why You Should Try This Recipe
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It’s perfect for gatherings, holidays, or a cozy Sunday dinner.
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The slow-cooking technique guarantees tender, juicy meat every time.
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Requires minimal hands-on work—your oven does most of the magic.
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The flavors are elegant, earthy, and deeply satisfying.
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It’s a reliable showstopper that’s easier than it looks.
Ingredients Needed to Make Jamie Oliver’s Best Roast Leg of Lamb
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1 whole leg of lamb (approx. 2–2.5kg)
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2 heads of garlic, halved crosswise
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1 bunch fresh rosemary or thyme
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2 onions, peeled and quartered
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3 carrots, roughly chopped
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2 celery stalks, roughly chopped
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Olive oil
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Sea salt and freshly ground black pepper
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1 glass of red wine (about 150ml)
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500ml lamb or vegetable stock
Optional for serving:
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Mint sauce or jelly
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Roast potatoes
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Seasonal greens
Instructions to Make Jamie Oliver’s Best Roast Leg of Lamb
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Prep the lamb and veggies
Preheat oven to 325°F (160°C). Pat the lamb dry and score the fat lightly. Rub all over with olive oil, sea salt, pepper, and insert slivers of garlic and rosemary into the slits. -
Make the veg base
In a large roasting tray, spread the onions, carrots, celery, remaining garlic, and a few sprigs of rosemary. Drizzle with olive oil and place the lamb on top. -
Add liquids and cover
Pour in the red wine and stock. Cover the tray tightly with foil. Roast in the oven for 3.5 to 4 hours. -
Uncover and brown
Remove the foil for the last 30 minutes to let the meat brown and the skin crisp up. -
Rest the lamb
Once cooked, transfer the lamb to a board, cover loosely with foil, and let it rest for 15–20 minutes. -
Make the gravy
Meanwhile, strain the liquid and mash the softened vegetables to create a rich, rustic gravy. Adjust seasoning as needed. -
Serve
Slice the lamb and serve with your favorite sides and generous ladles of the pan gravy.
Jamie Oliver’s Best Roast Leg of Lamb
Ingredients
- 1 whole leg of lamb approx. 2–2.5kg
- 2 heads of garlic halved crosswise
- 1 bunch fresh rosemary or thyme
- 2 onions peeled and quartered
- 3 carrots roughly chopped
- 2 celery stalks roughly chopped
- Olive oil
- Sea salt and freshly ground black pepper
- 1 glass of red wine about 150ml
- 500 ml lamb or vegetable stock
- Optional for serving:
- Mint sauce or jelly
- Roast potatoes
- Seasonal greens
Instructions
- Preheat oven to 325°F (160°C). Pat the lamb dry and score the fat lightly. Rub all over with olive oil, sea salt, pepper, and insert slivers of garlic and rosemary into the slits.
- In a large roasting tray, spread the onions, carrots, celery, remaining garlic, and a few sprigs of rosemary. Drizzle with olive oil and place the lamb on top.
- Pour in the red wine and stock. Cover the tray tightly with foil. Roast in the oven for 3.5 to 4 hours.
- Remove the foil for the last 30 minutes to let the meat brown and the skin crisp up.
- Once cooked, transfer the lamb to a board, cover loosely with foil, and let it rest for 15–20 minutes.
- Meanwhile, strain the liquid and mash the softened vegetables to create a rich, rustic gravy. Adjust seasoning as needed.
- Slice the lamb and serve with your favorite sides and generous ladles of the pan gravy.
Notes
Nutritional Value (approx. per serving)
- Calories: 460
- Protein: 38g
- Carbohydrates: 6g
- Fat: 32g
- Fiber: 1g
- Sodium: 300mg
- Iron: 22% DV
- Vitamin B12: 85% DV
What Goes Well with Jamie Oliver’s Roast Leg of Lamb
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Roast potatoes or mashed potatoes
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Steamed green beans or asparagus
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Mint sauce or red wine gravy
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Buttered peas and carrots
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Yorkshire pudding (a non-traditional but delightful pairing)
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A crusty baguette to soak up the juices
My Tips to Make the Best Jamie Oliver’s Roast Leg of Lamb
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Let the lamb come to room temperature before roasting for even cooking.
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Use a meat thermometer: Internal temperature should be 145°F (63°C) for medium.
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Don’t skip the resting time—it helps the juices redistribute.
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Save the pan juices for the most incredible homemade gravy.
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Use fresh herbs and whole garlic—they make a big flavor difference.
Easy Variations of Jamie Oliver’s Roast Leg of Lamb
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Add anchovies or olives for a Mediterranean twist.
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Swap the red wine for white or use balsamic vinegar for a deeper glaze.
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Roast with lemon and oregano for a Greek-inspired version.
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Add parsnips or potatoes to the roasting tray for a one-pan meal.
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Use a boneless leg of lamb for quicker cooking and easier carving.
Best Way to Store Jamie Oliver’s Roast Leg of Lamb
Let leftovers cool completely before storing.
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Slice the lamb and freeze in portions with some gravy to keep it moist—up to 3 months.
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Reheat: Warm gently in the oven covered with foil, or in a pan with a splash of stock to retain tenderness.
Nutritional Value (approx. per serving)
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Calories: 460
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Protein: 38g
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Carbohydrates: 6g
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Fat: 32g
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Fiber: 1g
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Sodium: 300mg
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Iron: 22% DV
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Vitamin B12: 85% DV
Note: Based on 6 servings from a 2.5kg leg of lamb.
FAQs
Can I cook this with a boneless leg of lamb?
Yes—adjust the cooking time (about 25 minutes per 500g at 325°F).
What can I use instead of red wine?
Try balsamic vinegar or just increase the stock amount with a splash of lemon juice.
How do I know when the lamb is done?
Use a thermometer. For medium: 145°F (63°C). For falling-off-the-bone tenderness, cook longer at low heat.
Can I make this ahead of time?
Yes! Roast it earlier in the day and reheat gently with a bit of stock before serving.
Conclusion
Over the years, this roast leg of lamb recipe has become more than just a meal—it’s become a part of my personal kitchen story. From nervous beginnings (wondering if I’d overcook a pricey cut of meat) to confidently roasting it for holiday dinners, it’s been a dish I’ve grown with and returned to time and again.
Jamie Oliver’s approach made me realize that cooking something “impressive” doesn’t have to be intimidating. With the right ingredients, some patience, and a good roasting pan, you can create something that not only smells divine but feels like a celebration in every bite. I’ve made this recipe for Easter, for family birthdays, and even for a quiet winter evening when I just needed something grounding. It never disappoints.
What I love most is how it brings people together. You can set the dish down at the center of the table, carve it right there in front of everyone, and let the steam rise with all those mouthwatering aromas. Pair it with rustic sides and a good bottle of wine, and suddenly you’ve got a feast worthy of memory-making.
If you’re thinking about making this roast, I say go for it. Embrace the process, enjoy the rich smells wafting from the oven, and let yourself feel a little proud of what you’ve created. And when your guests ask for the recipe—as they almost always do—you’ll know you’ve found a keeper.
I hope this dish brings warmth, flavor, and a bit of magic into your home—just as it has in mine. Happy roasting!
