Mary Berry Roast Leg of Lamb – Juicy, Herby, and Sunday-Roast Worthy

Roast lamb always felt a bit… intimidating. Big slab of meat, family expectations, and the terrifying possibility of carving into something pinker than expected (or worse, grey and dry). But Mary Berry’s recipe looked simple enough, so I gave it a go one Easter—and immediately learned the hard way that skipping the resting time is not optional.

I pulled it too early, sliced into it like a novice, and lost half the juices onto the board. Still tasty, but not quite the tender showstopper I was after.

Second time, I did it properly—garlic tucked into every crevice, rosemary from the garden, and let it rest under foil while I finished the gravy. Absolute triumph. Let me show you exactly what changed.

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Why This One Works So Well

What makes this roast different is the garlic and rosemary inside the meat. You don’t just rub it on top—you stab it right into the flesh so the flavour goes all the way through. That, plus lemon in the oil mix, gives it this subtle brightness that cuts through the richness of the lamb.

Also: adding stock to the pan while it roasts keeps everything moist and makes the best gravy base. No faff, no fuss—just solid roast technique with Mary’s signature simplicity.

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INGREDIENTS + WHY THEY MATTER

• Leg of Lamb (1.8–2kg) – Look for one with a bit of fat on top—it bastes itself.
• Garlic (3–4 cloves, sliced) – Tucked into the meat for big flavour without harshness.
• Fresh Rosemary (2 tbsp leaves) – Classic with lamb. I used thyme once—it was nice, but not as punchy.
• Olive Oil (3 tbsp) – Helps crisp the skin. Don’t use butter—it burns too quickly.
• Lemon Juice (from 1 lemon) – Balances the richness. I once forgot it and the lamb felt heavier.
• Salt & Pepper – You’ll need more than you think. Season boldly.
• Stock (1 cup) – Lamb or veg, poured into the pan for moisture and gravy gold.

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Want to Change It Up? Here’s How

• No fresh rosemary? – Use 1 tsp dried, or swap for fresh thyme or oregano.
• Marinade overnight – Rub with oil, garlic, lemon, herbs the night before. More flavour, same ease.
• Add veggies to the pan – Toss in carrots, onions, and parsnips halfway through.
• Go Mediterranean – Add anchovy fillets to the rub (sounds mad, tastes amazing).
• Mint not your thing? – Try a yogurt + cucumber raita instead for a fresher twist.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Lamb came out tough	Didn’t rest it properly after roasting	Cover with foil and rest 20 minutes
Flavour didn’t go deep	Just rubbed garlic on top	Cut slits and stuff garlic into the lamb
Crust didn’t form	Covered it too long while roasting	Uncover for the last 30 mins
Overcooked the meat	Guessed doneness by time	Use a meat thermometer (game changer)

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HOW TO MAKE MARY BERRY’S ROAST LEG OF LAMB

1. Preheat the Oven
   Heat to 180°C (350°F). Get your roasting pan ready.
2. Prepare the Lamb
   With a sharp knife, make small slits all over the lamb. Tuck a slice of garlic and a few rosemary leaves into each one.
3. Make the Oil Rub
   In a small bowl: mix 3 tbsp olive oil, juice of 1 lemon, salt, and pepper. Rub all over the lamb—really work it in.
4. Roast with Stock
   Place the lamb in a roasting tin. Pour 1 cup stock around the base (not over the meat). Roast for 1 hr 45 mins to 2 hrs, basting halfway.
5. Check Doneness
   Internal temp should be 60°C for medium-rare, 65°C for medium. Thermometer = no guesswork.
6. Rest
   Remove from oven. Cover loosely with foil and rest for 20 minutes. Essential.
7. Carve and Serve
   Slice and serve with pan juices or gravy, mint sauce, roasted veg, and Yorkshire puddings if you’re feeling grand.

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TIPS FROM MY KITCHEN

• I stick a timer on for basting—it really does make a difference.
• Use a rack inside the pan if you want less fat pooling around the lamb.
• Save any leftover lamb for sandwiches with mustard or chutney—it’s unreal.

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STORAGE + SERVING

• Fridge: Keeps 3–4 days. Wrap tightly or store in airtight container.
• Freeze: Slices freeze well. Wrap in foil + freezer bag. Reheat gently with stock or gravy.
• Reheat: 160°C (320°F), covered, until warmed through.

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FAQs – Real Query Answers

Q: How long do I roast lamb per kg?
A: About 20 mins per 500g (1 lb) + 20 mins extra. A 2kg leg = roughly 1 hr 40 mins. But use a thermometer—it’s more reliable.

Q: Should I cover lamb when roasting?
A: Cover loosely for the first part if you want it super juicy, then uncover for the last 30 mins to brown.

Q: Can I prep it the night before?
A: Yes! Rub with oil, garlic, rosemary, cover, and refrigerate. Let come to room temp before roasting.

Q: What if I don’t have mint sauce?
A: Chop fresh mint, stir into yogurt with lemon juice and salt. Works a treat.

Q: Can I use boneless leg of lamb?
A: You can—but reduce the cooking time slightly, as it roasts faster. Still delicious.

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Other Recipes You May Like:

• Mary Berry Fast-roast Rosemary Leg of Lamb
• Mary Berry Lamb Kofta Kebabs With Tzatziki
• Mary Berry Friday Night Lamb Curry Recipe
• Mary Berry Sunday Best Minted Lamb