Crying Lamb

1:50 am on 13 October 2007

(Serves 6)

The idea of this dish is for the potatoes to cook in the juices from the lamb - they're delicious. I used agria potatoes, and put the lamb on a cake rack resting above the roasting tin.


  • 1.2kg carvery leg of lamb, trimmed of excess fat
  • Rosemary sprigs
  • Salt and freshly ground black pepper
  • 75g butter, softened
  • 1.5kg roasting potatoes, peeled and cut into chunks


1 Make slits in meaty part of lamb and poke in sprigs of rosemary. Season with salt and pepper then rub with butter.

2 Put potatoes in a large shallow roasting tray and position a rack above them. Put lamb on the rack and cook in an oven preheated to 180°C (fanbake) for 1 hour 10 minutes. Turn the lamb once or twice during cooking, and turn potatoes and season them with salt during cooking.

3 Remove lamb from oven and sprinkle generously with salt. Rest lamb 10 minutes before slicing. Serve with potatoes and a green vegetable or salad.

From Jesse Mulligan, 1–4pm

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