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French Roasted Leg of Lamb

Makes 6 to 8 servings.



2 garlic cloves plus 1 whole head garlic, cloves peeled and halved

3-4 pound leg of lamb*

Olive oil

Salt and pepper to taste

3 medium onions, quartered

4 carrots, peeled and quartered

1 tablespoon minced fresh rosemary leaves

1 bunch fresh thyme

1 tablespoon minced fresh sage leaves

3 bay leaves

1 cup dry white wine

1 cup chicken broth

2 pounds boiling potatoes, quartered


Preheat oven to 425 degrees.

With a paring knife, make small incisions in leg and insert slivers of garlic. Rub meat with olive oil. Salt and pepper to taste.

Layer the herbs and vegetables (except potatoes) in bottom of heavy roasting pan with tight-fitting lid. Lay goat on top and pour in wine and broth. Place on stove and bring liquid to a boil.

Cover and place in oven. After 30 minutes, turn heat down to 300 degrees. Braise until meat is so tender it's almost falling off the bone. This will take 5 to 7 hours, depending on size of leg, roasting pan and oven. Check from time to time, basting with liquid and adding more if liquid evaporates too much. With about an hour to go before the goat is done, bury potatoes around meat.

* This works equally well with a lamb shoulder or leg of goat.  Our Icelandic lamb is is naturally smaller so remember to adjust cooking times for a smaller leg or shoulder.

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