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Food & Drink

Festive Roasted Lamb Leg

This relatively simple way of roasting lamb will allow you to serve up a truly knockout dish at your party.

Serves: 8

Time: Prep 15 mins, Cook 3 hour


  • 2 large onions, peeled and halved horizontally
  • 2 large heads garlic, halved horizontally
  • 1 garlic clove, sliced
  • 3 stems bay leaves
  • 5 stems rosemary
  • 6 large sprigs thyme
  • Olive oil
  • 2kg shoulder or large leg of lamb
  • Salt and freshly ground black pepper
  • 1 lemon, juiced


  1. Get your oven heated to 160C, fan 140/gas mark 3 then arrange your onions and garlic in a large roasting pan with the bay leaves, rosemary and thyme, drizzling with olive oil.
  1. Make five small cuts into the skin of your lamb and add a pinch of herbs and slice of garlic to each little hole. Drizzle some olive oil over the lamb and rub in, then season with salt and pepper.
  1. Get a large frying pan over a medium heat and lightly brown your lamb on all sides.
  1. Transfer the lamb into your roasting pan and position on top of the bed of onions and herbs, then pour over the lemon juice and put the used lemon halves into the pan also.
  1. Pop the lamb in the oven for about 2 hours 30 minutes, or until the meat is juicy and tender.

Pair with:

Freixenet Cordon Negro clean palette is perfect to cut through the meat and it combines perfectly with the fresh citrus notes of the dish.

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