Orchard Roast Lamb

An absofuckinglutely brilliant way of roasting lamb.

This way of cooking lamb has long been in my Mum’s repertoire, and it is gradually becoming part of mine. Mum saw this being cooked on a television show years agop, I see from her notes that it was from a show that has a vicar. Very cryptic mother.

Mum has always done this for Easter, and I think I will too. But we have been cooking it a bit more regularly these days. And why not, it is that good.

We’ve usually have this done with whole legs of lamb. Recently we’ve been using butterflied legs of lamb for this, and I think this works the best. Mum has even made this with lamb shoulder. She says the original recipe called for shanks. I suppose you can use one or the other.

Remember, slow and steady is the key here. It is what gives you beautiful tender meat.

Orchard Roast Lamb

Brilliant for putting into the oven for hours while you go do something else, like watch a football match, hike across the hills or go visit relatives, then you come back to the most appetizing aromas.

Plus, Orchard Roast Lamb is my name for this. I believe it sounds better than Roast Lamb in Honey, Cider, Garlic, Ginger and Rosemary. Do you?

By the way, we’ve found that a butterflied leg of lamb generally feeds two people. But then I’ve been known to finish off a whole one myself. 

1 leg of lamb, butterflied
A small piece of ginger, peeled and grated
1-2 cloves of garlic, peeled and finely grated
A good squeeze of honey
A few sprigs of lemon thyme
A sprig of rosemary
3/4 carton of apple juice, plus extra if needed

Preheat the oven to 170c/fan 150c, gas 3.

Place the lamb in a small roasting tin. Add the other ingredients.

Cover the tin with foil, and place in the oven. Roast for one and a half to two hours depending on the size of the joint, topping up the apple juice/cider every now and then. You don’t want it to catch and get burnt. I found this out the hard way. Oh well, that’s life. 🙂

When the meat is cooked, remove from the pan and put on a plate to rest for at least fifteen minutes, remembering to cover it in foil.

Pour the pan juices into a saucepan and use to make a gravy. You may make the gravy how you choose. I simply add a little cornflour mixed with water, and let it bubble away happily for a bit.

Serve the lamb sliced alongside your chosen vegetables/sides and the gravy.


2 Comments Add yours

  1. Louis Riehm says:

    I love lamb. But when I cook it, I prefer it rare. I prepare very much the same way, along with roasted potatoes and a vegetable. Delicious.


    1. Mmm, lovely. I’ve yet to find a reliable method for cooking lamb rare.


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