Sunday Lunch: Roast Leg of Lamb Recipe with LittleSeed Oil

I know Easter has just been and gone, but we are still in Spring and it’s still the season for a bit of English lamb. Today I’m celebrating lamb with a wonderful roast leg of lamb recipe with LittleSeed oil.

LittleSeed produce cold pressed rape seed oil, that is 100% extra virgin – they use the first pressing only. In this recipe I have just used their standard LittleSeed Cold Pressed Rapseed, that’s great for roasting, frying and salad dressings. However, they do also sell flavoured oils. The Chilli, Garlic and Ginger LittleSeed Oil is absolutely amazing for stir fries. I have showcased it several times on my Instagram Stories, but do intend to share another recipe with you soon showcasing this. Anyway, back to the roast leg of lamb.

We bought our English lamb, which was also local, from Checketts of Ombersley our local butchers. We can’t fault the quality of the meat we get at Checketts, and often shop there. This is where we bought our Venison for our Christmas Dinner. Now the recipe is below, it’s a very easy one and makes the most delicious Sunday lunch, you don’t have to use LittleSeed Oil, but I really do like the quality and flavour of this rapeseed oil.

Roast Leg of Lamb

A wonderfully hearty Sunday Roast option.

 Course Main Course

 Cuisine English

 Keyword Roast Dinner

 Servings 4


  • 1.2 kg Leg of lamb
  • 4 Large garlic cloves
  • 100 ml LittleSeed Cold Pressed Rapeseed Oil
  • 4 Stalks fresh rosemary
  • Salt and freshly ground black pepper


  1. Preheat the oven to 180c fan/200c. Remove the lamb from the fridge and allow it to get to room temperature.
  2. Make the marinade. Peel the garlic cloves and crush them. Place into a bowl with the rapeseed oil.
  3. Strip the leaves off the rosemary stalks and chop finely. Add to the bowl with the garlic and rapeseed oil. Season with salt and freshly ground black pepper and mash to a paste with a fork.
  4. With a sharp thin knife, make between 30 and 50 small incisions into the flesh of the lamb. Work the oil, rosemary and garlic mixture into the lamb by massaging it into the meat, trying to work it into the holes that you’ve created.
  5. Put into the oven uncovered. Cook for 1 hour 15 mins if you like your lamb pink, or 1 hour 35 mins if you prefer more well done.
  6. To serve, slice the lamb and pour over some gravy (we made red wine, onion and leek gravy). This was great with mashed potato and fresh vegetables, a perfect Sunday lunch.

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