May 01, 2020

How To Prepare Roast Lamb Leg With Gravy?

By Aussie Meat
Roast Lamb Leg with Gravy | NZ Premium Grassfed Bone In Lamb Leg Roast | Farmers Market

NZ Premium Grass-Fed Boneless Lamb Leg Roast


NZ Premium Grass-Fed Bone-In Lamb Leg Roast

Preparation Time: 5 mins Cooking Time: 1 hr 20 mins Serving: 6


  • 25 kg / 4.5lb lamb leg, bone-in


  • 1 1/2 tbsp. fresh rosemary leaves, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp. olive oil
  • Salt and pepper


  • 2 whole heads of garlic, halved horizontally
  • Few sprigs rosemary


  • 4 tbsp. / 50g flour
  • 2 1/2 cups / 625 ml beef broth / stock


  1. Take the lamb out of the fridge at least 1 hour before roasting. (Note 2)
  2. Combine rosemary, garlic and olive oil. Mix and set aside for 20 minutes plus.
  3. Preheat oven to 220C/430F (fan forced / convection) (Note 3) with oven shelf in the middle.
  4. Place garlic cut side up in a roasting pan. Toss in rosemary sprigs.
  5. Turn the lamb over so the underside is facing up. Pour half the Rub on, add a good sprinkle of salt and pepper. Rub all over.
  6. Transfer into roasting pan, placing it on the garlic to elevate the lamb. Rub remaining rub + salt and pepper over the lamb.
  7. Roast lamb for 20 minutes then turns down to 180C/350F (fan forced/convection) (Note 4). Roast for 1 hour - a total of 1 hr 20 minutes.
  8. Remove lamb from oven. The internal temperature should be 55 - 60C/131 - 140F for medium-rare (pictured). This will rise to 61 - 65C / 142 - 151F after resting. See notes for cook times - Note 5.
  9. Transfer lamb to plate, cover with foil and rest for 20 - 30 minutes.
  10. Make gravy straight away while roasting pan is hot.


  1. Remove rosemary sprigs. You should have around 4 - 5 tbsp. of fat. If less, add butter. If much more, discard a bit.
  2. Place roasting pan on the stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
  3. Pour in half the beef stock and mix to dissolve sludge in, and then add remaining beef stock and mix.
  4. Use a potato masher (if you're really keen like me) to mush the garlic to squeeze out the flavour.
  5. Add salt and pepper to taste.
  6. Simmer for a couple of minutes, stirring, until it starts to thicken. Take it off the stove BEFORE the gravy is the thickness you want because it will keep thickening.
  7. Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy boat.
  1. Serve lamb with gravy on the side, peas and Truly Crunchy Roast Potatoes.

Posted by Aussie Meat and for this fabulous recipe, we thank RecipeTinEats for the recipe link

Aussie Meat
Aussie Meat


Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.