Skip to main content

Leg of Welsh Lamb

Leg of Welsh Lamb

Prep time


Cooking time


Total time






  • 1 Bone in Welsh Leg of Lamb

  • 1/8 cup cider vinegar

  • 8 cloves garlic minced

  • 3 TBLS chopped fresh rosemary leaves

  • 1 TBLS smoked sea salt

  • 2 teaspoons crushed black pepper

  • 2 bay leaves

  • For the Sauce
  • 1 lb butter (unsalted)

  • 1 TBLS fresh rosemary leaves chopped fine

  • 1 cup fresh leeks (chopped fine and rinsed under cold water)

  • 1/8 cup cider vinegar


  • With your hands, rub the vinegar all over the lamb. Season the meat with the salt and pepper from top to bottom.
  • Pat the garlic and the rosemary over the entire top surface of the lamb.
  • Place into a roasting pan. Place in a preheated oven at 400 degrees and roast for 30 minutes.
  • Reduce oven to 350 and cook for another hour or the internal temperature reads 145 degrees.
  • Remove lamb from pan (but do not remove drippings, save these for the next step) and allow to rest at room temp for about 20 minutes before carving.
  • To serve: carve lamb into thin slices, serve on a platter. Pour leek butter over sliced lamb.
  • Instructions for butter
  • In the roasting pan with the pan drippings, melt 1 tablespoon of butter over high heat.
  • Once the butter melts, add the leeks and rosemary. Saute for 2 minutes or until leeks are soft.
  • Add the cider vinegar and cook for another minute or so or until most of the vinegar has evaporated away.
  • Reduce heat down to medium and slowly add butter a tablespoon at a time whisking the entire time.
Facebook logo Twitter logo LinkedIn logo Mail icon
More posts you might like

Ready to Start Planning?

Contact us