Soy honeyed leg of lamb recipe

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  • Serves 4
  • 15min to prepare and 3hrs 40mins to cook plus 15-20mins resting
  • 1335 calories / serving
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A classic joint of lamb gently cooked with honey, soy sauce, rosemary and white wine to give tender, melt-in-the-mouth meat. Serve with roasted seasonal baby new potatoes and spring greens for a weekend meal. The leftover meat can be enjoyed later in the week in a flavour-packed minty soup, a quick rice salad or use it to make a Greek-style lunch. 

Preheat the oven to gas 6, 200°C, fan 180°C. Mix the soy sauce, honey, rosemary and plenty of seasoning in a bowl. Slice each of the onions into 3 thick horizontal pieces, place in a large roasting tin, scatter with the garlic and pour over the wine and stock.

Top with the lamb, slash the flesh a few times with a sharp knife and brush with half of the honey glaze. Transfer to the oven to roast for 40 minutes. Reduce the oven temperature to gas 3, 170°C, fan 150°C. Brush with the remaining glaze, cover loosely with foil and cook for 3 hours.

Meanwhile, place the potatoes in a separate roasting tin, drizzle with the olive oil and season. Roast in the oven, for the final hour of the lamb cooking time. When the lamb is ready, remove it from the oven, place on a warmed plate, cover loosely with foil and allow it to rest for 15-20 minutes. 

Thickly slice the lamb and serve it with the roasted onions and potatoes, a drizzle of the cooking juices and some spring greens. Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.

See more Lamb recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 45ml (3tbsp) soy sauce
  • 75ml (5tbsp) runny honey
  • 2tbsp fresh rosemary, chopped
  • pinch salt
  • freshly ground black pepper
  • 2.4kg (5lb) leg of lamb
  • 3 onions
  • 2 garlic cloves, sliced
  • 400ml (14oz) white wine
  • 250ml (8fl oz) lamb stock
  • 1kg (2lb) potatoes (new, charlotte, baby new)
  • 15ml (1tbsp) olive oil
  • spring greens, to serve
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  • Energy 5565kj 1335kcal 67%
  • Fat 80g 114%
  • Saturates 38.4g 192%
  • Sugars 23.4g 26%
  • Salt 2.4g 39%

of the reference intake
Carbohydrate 63.8g Protein 77.9g Fibre 6.7g

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