Roast leg of lamb with pancetta, sage & rosemary
Cooks In2 hours 5 minutes plus resting
DifficultyNot too tricky
Nutrition per serving
Calories 250 13%
Fat 17.6g 25%
Saturates 6.2g 31%
Sugars 0.1g 0%
Salt 1.0g 17%
Protein 22.4g 45%
Carbs 0.5g 0%
Fibre 0.2g -
Of an adult's reference intake
- 1 leg of lamb , (about 2kg)
- 1 handful of fresh sage
- 1 clove of garlic
- 1 handful of fresh rosemary
- 1 lemon
- olive oil
- 85 g higher-welfare smoked pancetta
recipe adapted from
Penguin Anniversary Edition: The Naked Chef
By Jamie Oliver
- Preheat the oven to 220ºC/425ºF/gas 7.
- With a knife, follow the lamb bone down about 10–12cm (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.
- Pick the sage leaves and peel and chop the garlic. Pick and roughly chop the rosemary leaves.
- Using a pestle and mortar, smash up half the sage with the garlic and 1 teaspoon of sea salt. When it’s pulped, squeeze in the lemon juice, add 2 tablespoons of oil, the other half of the sage and the rosemary.
- Stuff the herb mixture into all the incisions and gaps you have made with the knife.
- Slice the pancetta, then stuff deep into the gaps along the bone and the incisions. This gives a lovely fragrant flavour to the meat.
- Put a little oil in a hot roasting tray (preferably a nice thick one), add the lamb, and roast, turning every 30 minutes until cooked.
- COOKING TIMES
Pink – 10 minutes for every 450g plus 20 minutes
Medium – 13 minutes for every 450g plus 20 minutes
Well-done – 20 minutes for every 450g plus 20 minutes
Always rest the meat for at least 10 minutes before carving.