Print Recipe

Spiced slow roasted lamb

Prep Time10 mins
Cook Time4 hrs 10 mins
Total Time4 hrs 20 mins
Course: Main Course
Cuisine: British
Keyword: lamb, roast


  • Half a Welsh Lamb leg
  • 2 tbsp rapeseed oil
  • 3 cloves garlic, crushed
  • 1 dessert spoon Devonshire Smoked Sea Salt (you can use regular sea salt if you like)
  • 1 tbsp dried thyme
  • 1 tbsp whole cumin seeds
  • 1/2 tsp paprika
  • 40 grams butter
  • 250 ml boiling water


  • Preheat your oven to 160C.
  • Mix together the rapeseed oil, garlic, salt, thyme, cumin and paprika. Melt the butter separately, and pour into the spices, mixing well.
  • Place the lamb in a casserole dish, and coat well with the spice mix, rubbing in to cover the entire surface. Put the casserole dish in the oven, without a lid, and cook for 35 minutes.
  • After 35 minutes, remove from the oven, and pour in the boiling water - be sure to pour around the lamb, so you don't end up washing the spices off the top. Gently baste the lamb with this liquid, and return to the oven.
  • Cook for a further three hours, basting the lamb every hour. Add more water if it seems to be getting dry.
  • Serve! You can also make a gravy with the juices, should you wish - be warned, though, that it'll be pretty rich, and you may want to add more liquid before thickening to dilute the flavour.