James Martin Roast Leg Of Lamb

It all started with a Sunday lunch that smelled more like a meadow than a kitchen. I’d watched James Martin cook this on the telly and thought, “Hay in the oven? Really?” But curiosity (and a slight obsession with lamb) got the better of me. The result? Honestly unforgettable. The kind of roast you make when you’ve got people you love coming round — or when you just want to feel like you live in the British countryside with a wood-fired AGA and a sheepdog by your feet.

This one’s slow, simple, and absolutely dripping in flavour — lavender, mint, gravy, potatoes so creamy they should come with a warning. Don’t let the hay throw you. It’s part of the magic.

Why You’ll Love It

• Roast lamb with actual character — floral, rich, and properly comforting
• The smell of hay and lavender makes your whole kitchen feel like a National Trust tea room
• Homemade mint jelly? Game-changer. Sharp, clean, and nothing like the shop stuff
• It’s mostly hands-off — the oven does the work while you sip wine
• Leftovers are ridiculous in sandwiches or shepherd’s pie
• Looks like effort, tastes like love, but honestly? It’s dead simple

Ingredients

• 1 leg of lamb (bone-in, about 2kg)
• 1 small bunch of fresh lavender
• Enough hay to cover the base of your roasting tin (try a pet shop, seriously)
• 25ml vegetable oil
• Salt and freshly cracked black pepper

For the mint jelly:

• 1 small bunch of mint (leaves only)
• 50g caster sugar
• 100ml white wine vinegar
• 4 gelatine leaves (or 1 tablespoon powdered gelatine)

To serve:

• Dauphinoise potatoes (store-bought or homemade — no judgment)
• Thick, rich gravy

How to Make It

Build your hay bed:

Preheat the oven to 180°C (fan 160°C). Line the bottom of a large roasting tray with hay, then scatter the lavender on top. It’ll look a bit bonkers, but trust me — the scent is unreal.

Get the lamb ready:

Rub the lamb all over with the oil. Season generously with salt and black pepper — really get it into the nooks. Pop it directly on top of your hay-and-lavender nest.

Roast slow and steady:

Slide the tray into the oven and roast for 2 hours. You can loosely cover with foil if the hay starts browning too much (you want aroma, not smoke alarm drama). No basting needed — it self-sizzles beautifully.

Start the jelly:

While the lamb’s doing its thing, get a small saucepan and heat the vinegar with the sugar until dissolved. Add your mint. Soak the gelatine in cold water for a minute if using leaves, then squeeze it out and stir it in. Pour the mix into a shallow tray and set in the fridge.

Let the lamb rest:

Once the roast is done, take it out and cover with foil. Let it sit for at least 20 minutes — this is where the juiciness gets locked in. Don’t rush it. Make a cuppa, pour some wine. Enjoy the pause.

Plate it like a hero:

Slice the lamb thick — none of this wafer-thin nonsense. Spoon on some dauphinoise, ladle gravy over everything, and finish with a spoonful of that shiny, wobbly mint jelly. And then… just listen to the silence at the table.

Common Mistakes and How to Dodge Them

Why does my lamb taste bland?
You probably skimped on the seasoning or didn’t let it rest. Be generous with salt and patient after roasting.

Do I really need to use hay?
You don’t have to — but if you skip it, replace with a bed of herbs like rosemary or thyme. Hay brings that rustic sweetness you can’t fake.

My jelly didn’t set — what happened?
Gelatine’s tricky. It has to fully dissolve in the warm vinegar. If it’s lumpy or cools too fast, it won’t firm up properly. I’ve had to redo it once with guests already knocking — still worth it.

Storage and Reheating

Fridge: Keep leftovers in an airtight container in the fridge for 3–4 days.
Freezer: Wrap slices tightly in foil or clingfilm, then freeze for up to 3 months.
Reheating:

• Oven: Wrap in foil with a splash of gravy and warm at 170°C for 20–25 minutes.
• Microwave: Not ideal, but fine — just cover and heat gently in 1-minute bursts.
• Air fryer: If you’re feeling wild, a few slices in for 8 minutes at 180°C brings back a good crust.

Frequently Asked Questions

Can I use dried lavender instead?
You can, but just a tiny pinch — it’s way more potent than fresh. Fresh gives a softer scent.

What cut works if I don’t have leg?
Shoulder works beautifully too — even better for long slow roasting, and cheaper.

Do I have to make the jelly?
You don’t — but it’s worth it. If not, serve with a dollop of good-quality mint sauce instead.

Can I prep anything ahead?
Absolutely. You can prep the jelly and potatoes a day ahead, and season the lamb the night before.

Nutrition Facts (Per Serving)

• Calories: 219 kcal
• Fat: 14g
• Carbs: 0g
• Protein: 22g
• Sodium: 56mg
• Sugar: 0g

Try More James Martin Recipes:

• James Martin Chilli Con Carne
• James Martin Mushroom Stroganoff
• James Martin Pulled Pork Jacket Potatoes