Jamie Oliver’s Perfect Roast Leg of Lamb

Kate’s Gravy Inspo

Because Jamie’s recipe has the lamb roasting on a rack over a tray of veggies, you’re already halfway to gravy — the juices and fat drip down into the vegetables as they cook, creating a flavour-packed base.

Once the lamb is done, remove any solid veggies from the roasting tray. Place the tray directly over heat on the cooktop (or pour the juices into a saucepan if easier) and sprinkle in 1–2 tablespoons of flour, stirring well to combine. This will help thicken the juices.

Slowly add warm chicken or beef stock, stirring constantly, until the gravy reaches your preferred consistency. Simmer for 3–5 minutes, stirring regularly.

For a glossy finish, stir through a knob of butter just before serving. Season to taste and pour generously over your roast dinner.

Sides we like at Kate Flower Food:

• Pan fried – Brussels sprouts
• Roast Dutch Carrots
• Potato Wedges

TO PREPARE

Preheat the oven to 220°C 

1. Roughly chop the celery, carrots and onions, throwing into a large roasting tray as you go, with the bay leaves.
2. With a sharp, pointed knife, follow the lamb bone down about 10cm to 12cm (you are just making a ‘tunnel’ where you are cutting the meat away from the bone). Do this from the top end and the bottom end. Pierce the skin at an angle with a sharp pointed knife 6 or 8 times at random around the leg, then open up the incisions by poking your fingers down them to make a bit of space. Rub the lamb all over with olive oil, sea salt and black pepper. 
3. Strip the leaves off the rosemary sprigs and peel and finely slice the garlic, then toss in a little drizzle of olive oil and a splash of red wine vinegar. Push a little rosemary, a couple of slices of garlic and an anchovy fillet (if using) into each hole, adding any leftovers and a good splash of water to the trivet tray with the veg.
4. Place the lamb directly on the bars of the middle shelf of the oven, and place the tray on the shelf beneath. Turn the oven down to 180°C and cook to your liking (see timings below).

The Kate Flower Verdict:

Jamie Oliver’s “Perfect Roast Lamb” promises big flavour, a golden crust, and that fall-apart tenderness we all chase — and we’re happy to report, it delivers. But here’s the thing: even the best recipe can only take you so far. The real magic comes down to the lamb itself.

We used a premium Amelia Park lamb leg, and honestly, it made all the difference. Rich, tender, and full of flavour, this is lamb that doesn’t need anything fancy — just the right touch. Jamie’s recipe gives it exactly that.

In step two, Jamie calls for cutting around the long internal bone. It’s a bit cheffy, and you could absolutely skip it and leave the bone intact. I followed his lead and used the incision as an excuse to tuck in extra bay, garlic, and rosemary. If you’re not confident with butchery, feel free to pass on this step.

The anchovies, however, are an absolute must — they melt away slowly, adding an invisible savoury depth and seasoning that no one will guess came from anchovy. Don’t skip them!

We also loved roasting the lamb on an oven rack, which lets the heat circulate for even cooking and allows the juices to drip into the vegetables below — genius.

The verdict? Jamie’s method is rock solid, but if you want perfect, it starts with the best — and that’s Amelia Park.

Cooks Notes:

• Medium – For meat that’s blushing, cook for 1 hour 10 minutes with 30 minutes resting. You want an internal temperature of 62°C.
• Medium Well For meat that’s perfectly pink, cook for 1 hour 20 minutes with 30 minutes resting. You need to reach an internal temperature of 73°C.

Recipe development by Kate Flower (@kateflowerfood)