Carmarthenshire Roast Lamb with Honey and Rosemary
Succulent Welsh leg of lamb roasted with fragrant rosemary, garlic, and local honey for a rich, golden caramelised crust.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •large roasting tin
- •sharp paring knife
- •small bowl
- •basting spoon
- •carving board
- •carving knife
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 38 g
- carbs
- 14 g
- fibre
- 1 g
- protein
- 52 g
- calories
- 620 kcal
Instructions
- 1
Preheat your oven to 200°C (180°C fan).
- 2
Arrange the thickly sliced onions across the base of your roasting tin to form a trivet.
- 3
Cut small, deep slits all over the lamb leg using the tip of a paring knife.
- 4
Push the garlic slivers and half of the chopped rosemary into the cuts.
- 5
Mix the honey, olive oil, cider vinegar, remaining rosemary, sea salt, and black pepper together in a small bowl.
- 6
Rub the honey and herb glaze thoroughly over the entire surface of the lamb leg.
- 7
Place the glazed lamb leg directly onto the onion layer in the roasting tin.
- 8
Roast for 20 minutes at 200°C until the honey glaze begins to bubble and brown.
- 9
Reduce the oven temperature to 160°C (140°C fan) and pour the warm lamb stock around the base.
- 10
Roast for 1 hour and 10 minutes more, spooning the pan juices over the meat every 25 minutes.
- 11
Transfer the roast lamb to a carving board, tent loosely with foil, and rest for 20 minutes before carving.
Chef's tips
Resting the meat is essential to let the muscle fibres relax and retain moisture. If the honey glaze browns too quickly during the later stages of cooking, lay a loose sheet of foil over the top.
Ingredient substitutions
- Welsh honey → clear British wildflower honey or heather honey
- bone-in leg of Welsh lamb → bone-in shoulder of Welsh lamb (increase roasting time at 160°C by 30 minutes)
Storage
Keep leftover carved lamb in a sealed container in the fridge for up to 3 days.
Reheating
Reheat carved slices gently in a covered baking dish with a splash of stock at 160°C until hot.
Common mistakes to avoid
- •Carving the joint straight out of the oven, which causes all the juices to run out onto the board.
- •Roasting at too high a temperature after the initial blast, which will burn the sweet honey glaze.
Serving suggestions
Cooked Carmarthenshire Roast Lamb with Honey and Rosemary?
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