I make this lamb roast every time I find a good piece at the butcher's and want something simple to put in the oven. It helps me a lot when I have more people at the table or when I want to use fresh garlic from the market, not just dried. I usually make larger portions because guests tend to expect a classic recipe for holiday meals, but it doesn't have to be just for special occasions.
Quick Info
Total time: about 2-2.5 hours
Preparation time: 20-30 minutes
Cooking time: approximately 1.5-2 hours (depending on the size of the meat pieces)
Servings: 6-8
Difficulty: medium
Recipe type: roast, suitable for holidays or a hearty meal
Ingredients
lamb leg (cut into portions)
5 tablespoons lard
1 bunch of fresh garlic (or a few good stalks)
smoked ham (to taste, for stuffing the incisions and the rest to place in the tray)
1 cup beef broth
500 ml white wine
salt
pepper
rosemary
oregano
Preparation Method
1. Cut the lamb into suitable portions. I usually use the leg, but any tender piece works well.
2. With the tip of a thin knife, make small, frequent incisions in the meat pieces. In each cut, insert a thin strip of fresh garlic and a piece of smoked ham. If you have leftover garlic or ham, save it for later to put in the tray.
3. Season the meat with salt and pepper on all sides. Don’t overdo it, as the ham is already salty.
4. In a large tray, place the 5 tablespoons of lard. Spread it across the bottom of the tray. Arrange the pieces of meat side by side, without stacking them.
5. Sprinkle rosemary and oregano over the meat.
6. Add any remaining garlic and ham among the pieces, if you have any left.
7. Pour the beef broth and white wine all over. I usually pour the broth first, then the wine, to avoid splattering everywhere. The liquid doesn't need to cover the meat, just help with the cooking.
8. Cover the tray (with foil or a lid, whatever you have on hand) and place it in the preheated oven at medium to high temperature (about 180-200°C).
9. Let it bake for about 30 minutes.
10. After 30 minutes, remove the tray and turn the pieces of meat over to the other side. Remove the lid or foil and leave the tray uncovered.
11. Put it back in the oven and let it cook until the meat is well done and browned. Depending on the thickness of the pieces, this will take another 1-1.5 hours. I turn the meat one or two more times and check to make sure all the liquid doesn’t evaporate. If necessary, add a little water or broth.
12. When the meat easily pulls away from the bone and has a nice crust, turn off the heat.
Why I Make This Recipe Often
This recipe doesn’t have complicated steps, and the ingredients are easy to find. The stuffing of garlic and ham infuses flavor directly into the meat, not just on the surface. It also works well for a large gathering since you can adjust the quantities as needed and don’t have to stand by the oven the whole time.
Tips and Variations
Tips
If you see that the sauce is reducing too much during cooking, you can add half a cup of hot water or broth.
If you want a crispier crust at the end, leave it under the broiler for 10-15 minutes.
Check occasionally how tender the meat is. Depending on the age of the lamb, it may take longer or shorter.
Substitutions
If you don’t have fresh garlic, dried garlic works too, but use thin strips, not thick slices. The ham can be replaced with bacon or any other hard smoked meat, but not with pressed ham.
Instead of white wine, I have sometimes used rosé wine. I don’t recommend red wine for this roast.
Variations
You can add a few whole peppercorns to the tray or a sprig of thyme, but not too many, so they don’t overpower the lamb flavor.
If you want a thicker sauce at the end, remove the meat and boil the remaining sauce on the stove until it reduces.
Serving Ideas
I most often serve it with roasted potatoes or simple mashed potatoes. It also goes well with a green salad or pickled cucumbers if you want something lighter on the side. The sauce from the tray is poured over the meat when serving.
Frequently Asked Questions
1. How far in advance can I prepare the meat?
You can make the incisions and insert the garlic and ham a day in advance. Keep it in the fridge and take it out 30 minutes before cooking.
2. What if I don’t have lard?
If you don’t have lard, use a little oil, but the flavor and texture won’t be the same. Pork lard gives tenderness.
3. How much wine should I use if I don’t want it to be too sour?
500 ml is fine for a large tray; if that seems too much, reduce it to 350 ml and top up with water or broth.
4. Can I use only the lamb leg?
Yes, the leg is the most suitable for oven roasting, but you can also use other pieces with more tender meat.
5. Can I do the same with sheep meat?
Yes, but the cooking time will be longer, and the meat may be tougher. I recommend marinating it longer in advance if you use sheep.
Nutritional Values
The values are estimated for a medium serving (out of 8 servings):
Calories: approximately 470-500 kcal
Protein: 33-35 g
Fat: 24-28 g
Carbohydrates: 2-3 g
Values may vary depending on how much lard is absorbed, the type of ham, and whether you eat the sauce. Lamb meat is richer in fat, so small portions are sufficient for a meal.
Storage and Reheating
If there are leftovers, the lamb roast can be kept in the fridge, covered, for a maximum of 2 days. Reheat in the oven, with a little sauce or broth added, at 160°C, covered, for 15-20 minutes. I do not recommend freezing, as the texture becomes drier after thawing. The remaining sauce can also be used the next day, heated separately.
Quick Info
Total time: about 2-2.5 hours
Preparation time: 20-30 minutes
Cooking time: approximately 1.5-2 hours (depending on the size of the meat pieces)
Servings: 6-8
Difficulty: medium
Recipe type: roast, suitable for holidays or a hearty meal
Ingredients
lamb leg (cut into portions)
5 tablespoons lard
1 bunch of fresh garlic (or a few good stalks)
smoked ham (to taste, for stuffing the incisions and the rest to place in the tray)
1 cup beef broth
500 ml white wine
salt
pepper
rosemary
oregano
Preparation Method
1. Cut the lamb into suitable portions. I usually use the leg, but any tender piece works well.
2. With the tip of a thin knife, make small, frequent incisions in the meat pieces. In each cut, insert a thin strip of fresh garlic and a piece of smoked ham. If you have leftover garlic or ham, save it for later to put in the tray.
3. Season the meat with salt and pepper on all sides. Don’t overdo it, as the ham is already salty.
4. In a large tray, place the 5 tablespoons of lard. Spread it across the bottom of the tray. Arrange the pieces of meat side by side, without stacking them.
5. Sprinkle rosemary and oregano over the meat.
6. Add any remaining garlic and ham among the pieces, if you have any left.
7. Pour the beef broth and white wine all over. I usually pour the broth first, then the wine, to avoid splattering everywhere. The liquid doesn't need to cover the meat, just help with the cooking.
8. Cover the tray (with foil or a lid, whatever you have on hand) and place it in the preheated oven at medium to high temperature (about 180-200°C).
9. Let it bake for about 30 minutes.
10. After 30 minutes, remove the tray and turn the pieces of meat over to the other side. Remove the lid or foil and leave the tray uncovered.
11. Put it back in the oven and let it cook until the meat is well done and browned. Depending on the thickness of the pieces, this will take another 1-1.5 hours. I turn the meat one or two more times and check to make sure all the liquid doesn’t evaporate. If necessary, add a little water or broth.
12. When the meat easily pulls away from the bone and has a nice crust, turn off the heat.
Why I Make This Recipe Often
This recipe doesn’t have complicated steps, and the ingredients are easy to find. The stuffing of garlic and ham infuses flavor directly into the meat, not just on the surface. It also works well for a large gathering since you can adjust the quantities as needed and don’t have to stand by the oven the whole time.
Tips and Variations
Tips
If you see that the sauce is reducing too much during cooking, you can add half a cup of hot water or broth.
If you want a crispier crust at the end, leave it under the broiler for 10-15 minutes.
Check occasionally how tender the meat is. Depending on the age of the lamb, it may take longer or shorter.
Substitutions
If you don’t have fresh garlic, dried garlic works too, but use thin strips, not thick slices. The ham can be replaced with bacon or any other hard smoked meat, but not with pressed ham.
Instead of white wine, I have sometimes used rosé wine. I don’t recommend red wine for this roast.
Variations
You can add a few whole peppercorns to the tray or a sprig of thyme, but not too many, so they don’t overpower the lamb flavor.
If you want a thicker sauce at the end, remove the meat and boil the remaining sauce on the stove until it reduces.
Serving Ideas
I most often serve it with roasted potatoes or simple mashed potatoes. It also goes well with a green salad or pickled cucumbers if you want something lighter on the side. The sauce from the tray is poured over the meat when serving.
Frequently Asked Questions
1. How far in advance can I prepare the meat?
You can make the incisions and insert the garlic and ham a day in advance. Keep it in the fridge and take it out 30 minutes before cooking.
2. What if I don’t have lard?
If you don’t have lard, use a little oil, but the flavor and texture won’t be the same. Pork lard gives tenderness.
3. How much wine should I use if I don’t want it to be too sour?
500 ml is fine for a large tray; if that seems too much, reduce it to 350 ml and top up with water or broth.
4. Can I use only the lamb leg?
Yes, the leg is the most suitable for oven roasting, but you can also use other pieces with more tender meat.
5. Can I do the same with sheep meat?
Yes, but the cooking time will be longer, and the meat may be tougher. I recommend marinating it longer in advance if you use sheep.
Nutritional Values
The values are estimated for a medium serving (out of 8 servings):
Calories: approximately 470-500 kcal
Protein: 33-35 g
Fat: 24-28 g
Carbohydrates: 2-3 g
Values may vary depending on how much lard is absorbed, the type of ham, and whether you eat the sauce. Lamb meat is richer in fat, so small portions are sufficient for a meal.
Storage and Reheating
If there are leftovers, the lamb roast can be kept in the fridge, covered, for a maximum of 2 days. Reheat in the oven, with a little sauce or broth added, at 160°C, covered, for 15-20 minutes. I do not recommend freezing, as the texture becomes drier after thawing. The remaining sauce can also be used the next day, heated separately.