Roast Lamb with Dill and Lemon

A free-range whole leg of lamb is a spectacular centrepiece for a celebratory meal with friends or family. And with just five ingredients, this fresh and zingy recipe couldn’t be quicker or easier to prepare. To cook larger or smaller legs or shoulder joints, see Step 5 to calculate the required cooking time for your joint’s weight.


  • Prep Time: 10 minutes
  • Cook time: 1 hour 15 minutes (or as below)
  • Serves: 8 people


  • 1.3kg free-range whole lamb leg
  • 4 tablespoons freshly chopped dill leaves
  • 2 lemons, zest removed and sliced thinly
  • 2 tablespoons rapeseed or olive oil
  • 3 tablespoons elderflower cordial mixed with 2 tablespoons cold water

Thanks to Simply Beef & Lamb, for sharing this recipe with us.


  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas mark 4-5.
  2. Place the lamb on a large chopping board and slash all over.
  3. Season the lamb on both sides then press the dill and lemon zest into the surface of the lamb.
  4. Place the slices of lemon in a large non-stick roasting tin then place the joint on top. Drizzle with the oil.
  5. Roast uncovered. To cook medium, roast for 25 minutes per 450g plus 25 minutes; for well done, roast for 30 minutes per 450g plus 30 minutes. Baste occasionally with the juices and cover with foil if browning too quickly.
  6. Before the final 30 minutes of cooking time spoon the elderflower cordial over the lamb and return to the oven for the remaining cooking time.
  7. Remove the lamb from the oven and transfer to a plate. Cover and rest for 20 minutes.
  8. Carve the lamb and serve with the juices from the roasting tin and serve with new potatoes and salad or seasonal vegetables.

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