Recipes

Fall-Off-the-Bone Roast Half Leg of Lamb with Crispy Potatoes

This recipe transforms a tender half leg of lamb into a show-stopping, cozy meal that sings with classic flavours. The lamb, slowly cooked until melt-in-the-mouth tender, pairs beautifully with crisp roasted potatoes that soak up the fragrant pan juices. Serve alongside steamed green veg, a crisp salad, or creamy mashed swede for a complete, crowd-pleasing feast.

Ingredients:

(serves about 6)

• 1 half leg of lamb (around 1.4 kg) 

• 1 tbsp olive or vegetable oil (for browning)

• Salt and freshly ground black pepper to taste

• 2–3 sprigs of fresh rosemary or a sprinkle of dried rosemary 

• 3–4 garlic cloves, minced or slivered (or inserted into slits) 

• 8–10 medium potatoes, cut into wedges or halves (preferably gold or waxy potatoes) 

• Optional: 1 onion, quartered

• For gravy: 4 tbsp cornstarch (or flour), 4 tbsp cold water, plus 500 ml boiling water (or stock)

Instructions:

1. Preheat the oven and prep the lamb

   • Preheat your oven to 200°C (fan) for a quicker roast or 180°C (standard).

   • Let the lamb sit at room temperature for ~30 minutes for even cooking 

2. Brown the lamb

   • Heat the oil in a large pan. Season the lamb generously with salt and pepper, and brown on all sides to develop a rich crust (5–7 mins). Don’t skip this—it adds flavour and colour.

3. Prepare the roasting tray

   • In a roasting tray, arrange the potato wedges (and onion if using). Nestle the lamb on top. Scatter garlic and rosemary around if desired.

4. Roast

   • For a fast roast: Cook for about 1 hour to 1 hour 20 mins until cooked to your liking (slightly pink or more done).

   • For slow-cooked, fall-apart-tender lamb: Wrap in foil and slow roast at ~150–170°C for 4 hours, then unwrap and roast another 30–45 mins to crisp up.

5. Rest

   • Remove the lamb, tent with foil, and let rest for 15-20 minutes. Resting ensures juicy, tender meat.

6. Make the gravy

   • Using pan juices, lift excess fat. Mix cornstarch with cold water, whisk into the pan over medium-high heat, then add boiling water or stock to achieve gravy consistency. Season with salt and pepper to taste.

Seasoning & Serving:

• Seasoning: A simple blend of garlic, rosemary, salt and pepper is all you need. You can also make slits in the lamb and insert garlic or herb sprigs for deeper flavour.

• Serving: Slice or shred the lamb and serve with crispy roasted potatoes, a drizzle of gravy, and sides like buttered green beans, mint sauce, or a simple salad. Leftovers can star in sandwiches, wraps, or topped on salads the next day—versatile and family-friendly.

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