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  1. Preheat the oven to 160°C or 140°C fan assisted (gas 3).
  2. Place the lamb fat side up. Use a knife to pierce the lamb all over, then put a little sprig of rosemary into each hole.
  3. In a large bowl mix together the potatoes, onions, garlic and thyme leaves together, then season with sea salt and pepper.
  4. Layer the potatoes and onions in a roasting tray with the final layer being potatoes and reserve the stock, then place the lamb on top, skin-side up.
  5. Pour over the stock then a drizzle of olive oil and sprinkle some sea salt over. Place in the oven and roast the lamb covered for 4 hours, frequently basting with the stock until the lamb is tender.
  6. Increase the oven temperature to 200°C or 180°C fan assisted (gas 6) and roast uncovered for the final 30 minutes until golden brown, basting a couple more times.
  7. Remove the tray from the oven, cover it with foil and leave the lamb to rest for 20 minutes before serving.

to serve

  • Serve with tender green beans tossed with butter and redcurrant jelly.