The smell of a whole leg of lamb roasting in the oven is enough to make the whole family run to the table. This lamb leg is made to be juicy, flavourful and tender. The leg is cut deep to allow the ‘Harry’ salt mix to season the meat and add a beautiful smokey rosemary to crust the lamb and give extra crispy bits to each bite.


2-3kg Lamb Leg
1/2 cup Harry Rosemary Salt
*Swap Harry with Rocky, Mack or Akira for a great flavour twist


Heat oven to 160oC
Line a roasting tray with baking paper, place lamb leg on paper and pat skin dry.
Using a sharp knife make deep cuts into the lamb making a diamond pattern. This will give you a great finish and lots of crispy bits
Rub the salt mix over the lamb and really massage it into cuts
Place lamb in oven and allow to cook for approx 120 minutes at 160oC
Increase oven temperature to 200oC for 20 minutes.
Remove from oven cover and allow the lamb to sit for 20 mins
You will have a tender piece of meat that can be sliced or broken into chunks off the bone.

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.