Boned and rolled leg of Herdwick Lamb with Lemon and Thyme

Boned and rolled leg of Herdwick Lamb with Lemon and Thyme
Preparation time : 20-30mins

Cooking time : 2 1/2 hours

Oven Temperature : Gas Mark 5, 190°C/375°F

Serves : 8-10



1.8kg Herdwick leg boned and rolled
60ml olive oil
Peeled zest of 4 lemons, chopped
1kg small leeks, roughly chopped
1kg medium parsnips, peeled and cut in half lengthways

For the sauce
30ml plain flour
300ml white wine
1.2L good, hot lamb stock
Large bunch lemon thyme


1. Make slits in the skin of the joint, season well and
rub with olive oil. Mix together the lemon zest and thyme
and stuff into the slits of the joint.
2. Place on a rack and roast at Gas Mark 5, 190°C/375°F for
2½ hours for medium - basting occasionally with any
lamb juices.
3. During the last 40 minutes of cooking add the leeks and
parsnips to the base of the tin, with a little stock,
and position the joint on top.
4. Roast until the vegetables are cooked. Test the lamb with a skewer. When it is cooked as required, set aside to rest for 10mins.
For the sauce:
5. Spoon off any excess fat from the tin and discard. Thicken the cooking juices with the flour. Deglaze with a little stock, and then add the remaining stock. Simmer for10
minutes until thickened. Check the seasoning and strain
before serving.
To Serve:
6. Serve the roasted lamb with a little of the sauce, mashed
potatoes and steamed green beans.

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]