Mad Butcher's Butcher Est. 1971

+09 521 0903



- 2-2.5kg Quality Mark leg of lamb
- at room temperature
- 50g butter
- softened
- 3 cloves garlic
- crushed
- 1 teaspoon roughly chopped thyme leaves
- 1-2 handfuls thyme sprigs
- 2 onions
- peeled and sliced
- 1/2 cup olive oil
- 1 cup beef stock
- 3/4 cup crème fraiche or traditional sour cream
- finely grated zest of 1 lemon
- 1 tablespoon wine vinegar
- 1 bay leaf
- Cooked new potatoes with green yoghurt sauce (see tips)
- Steamed carrots and snow peas or green beans
Serves : 8
Cooking time: 2 hours 55 mins


Preheat the oven to 160°C.


Use a sharp knife to make shallow slits in the lamb flesh (4-5). Mix together the butter, garlic and chopped thyme. Push butter mixture into the slits and sprinkle lamb with flaky salt and freshly ground black pepper.

Place the thyme sprigs and sliced onion in the base of a roasting tin and sit lamb on top. Drizzle over the olive oil. Place in the oven and roast for 2 3/4 hours.

Meat sauce

Remove the lamb from the oven half an hour before the end of cooking time. Place lamb on a board, then tip all the juices into a saucepan. Replace lamb back into the roasting tin and return to the oven to finish roasting.

Remove from the oven and leave to rest, covered loosely with foil and a tea towel for at least 10 minutes before carving.

Skim the fat off the roasting juices in the saucepan. Add the beef stock to the remaining juices and bring to the boil.

Reduce heat and add the crème fraiche or sour cream, lemon zest, vinegar and bay leaf. Simmer until the sauce reduces a little ( it will be a thin sauce). Season with salt to counteract acidity. Strain sauce into a jug or gravy boat and serve hot with the lamb and vegetables.

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