• 2kg leg of lamb
  • 6 cloves garlic, sliced
  • 2cm piece fresh root ginger, peeled and sliced
  • 1 tsp cumin seeds
  • 1 tbsp olive oil
  • 1 onion, cut into wedges
  • 2 carrots, cut into chunks
  • 3 tbsp plain flour
  • 250ml fiery ginger beer
  • 250ml chicken stock, made with 1 chicken stock cube


  1. 1

    Preheat the oven to 190°C/gas mark 5. Put the lamb on a board and make small slits all over the joint. Press some of the sliced garlic and ginger and a few cumin seeds into each. Rub the oil into the joint.

  2. 2

    Put the onion wedges and carrots in a large roasting tin and toss with 2 tbsp of the flour. Sit the lamb on top and pour in the ginger beer and stock. Roast in the oven for 1 hour. Roast for a further 40 minutes for medium-pink lamb, 50 minutes for well done.

  3. 3

    Remove the lamb from the tin, cover with foil and leave to rest for 20 minutes. Pour the roasting juices from the tin into a small pan over a medium heat and simmer for 5 minutes, until slightly reduced. Make a paste with the remaining flour and 4 tbsp water and whisk into the gravy until thickened.

  4. 4

    Strain the gravy (you can keep the veg to make a soup). Carve the lamb and serve with the gravy, roast potatoes and vegetables of your choice.

Nutritional Details

Each serving provides
  • Energy 2110kj 504kcal 25%
  • Fat 38.7g 55%
  • Saturates 18.9g 95%
  • Sugars 0.1g <1%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 1160kj/277kcal

Each serving provides

2.6g carbohydrate 0.2g fibre 36.2g protein

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