Roast leg of lamb from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts (page 113) by Donna Hay

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hellyloves2cook on January 22, 2026

    made this tonight using a 1.25kg half leg ( missing the shank) cooked for 90 minutes and my husband loved it. The potatoes were perfectly cooked and I serves it with seasona veggies from the farmers market and out of my garden. I made a gravy and homemade mint sauce also. I turned the oven temperature down after 40 minutes to 180c.

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