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  • Kiara Jacobs

The Uppity Cooks Simple Roast Lamb

A beautiful, flavoursome, roast lamb that looks pretty and will make your kitchen smell amazing as it cooks.

*Disclaimer. I do like to swear a little bit. Or a lot. Sometimes somewhere in between but never not at all.

I love a traditional English roast. My favourite meat is lamb and I will usually prepare a roast, with all the trimmings, Yorkshire Pudding, Roast potatoes, Roast Fennel, Seasonal Steamed Vegetables and Home Made Gravy, once a month.

My earliest memory of making a roast meal by myself, for my then boyfriend and me, shortly after I moved out of home, was disastrous. I bought a beautiful Pork Loin and, convinced I knew what I was doing, I seasoned it with a shit load of salt, a little bit of oil and whacked it in a hot oven. I then prepared the Yorkshire batter, which I poured into a tray (a cold tray...don't do this) and sat it beneath the roast so it could catch the juices from the meat. Yes, reader, the meat had been roasting prior to the addition of the Yorkshire Puddings, so there was juice already collecting on the bottom of the oven. Without par boiling the potatoes I peeled them, cut them and placed those in a tray, to roast beside the Yorkshires. The veggies, carrots and string beans, were boiling away by this stage. I thought it best I use store bought gravy for my first attempt (sacrilegious, don't do this either), so that was sitting in a packet waiting to be microwaved. Look, long story short, the meat was raw in the middle, and so incredibly salty that I don't think I even tasted the meat at all, the potatoes almost rock hard and not in a caramelised, good way, the veggies were shrivelled to the size of peas and the Yorkshires were burnt and would have made better paper weights than anything else. The oven? The oven took 4 days of cleaning with the most toxic chemicals money could buy, and it was never the same again. But I kept at it, and got better! Now i'm a pro, of course.

This is the best tasting way to prepare, and cook, a roast lamb.

I have said before, will now, and certainly will again, DO NOT do this dish an injustice by buying gravy. Make your own!



  • Lamb Loin, about 2kg. Can use Shoulder or leg.

  • 1 Whole Garlic, maybe 2 depending on the size of the roast

  • Rosemary, approx. 8 sprigs

  • Olive Oil

  • Salt

Let's Do This

1 - Pre-heat your oven to 180°C fan forced, 200°C conventional.

2 - Take your lamb roast and make about 5-6 deep grooves* in the meat, approximately 1 inch deep.

3 - Peel the papery skin off of the garlic bulb. Seperate the bulb into individual cloves and very lightly press the flat side of the knife down onto each one with just enough effort that they split but aren't completely crushed.

4 - Strategically place 4 or 5 cloves onto the bottom of a roasting dish. I like to make a smiley face, or a penis if I have felt my kids haven't been embarrassed enough by me for the month and I know my guests wont be offended...or if I don't care either way. Drizzle with a little bit of oil.

5 - Place two garlic cloves in each groove in the lamb, one at each end, 3 if its a bigger cut of meat.

6 - Lay a sprig of rosemary on top of the garlic, in each groove.

7 - Drizzle the meat with some olive oil and sprinkle a little bit of salt over the meat. Rub into the meat with your fingertips.

8 - Put the meat on top of the garlic in the roasting pan. Any left over garlic and rosemary should be placed around the outside of the meat on the tray. Chop the rosemary sprigs into smaller pieces. This will add some amazing flavour to the juices which can then be used as dripping or for your gravy, which you won't be buying from the store will you?

9 - Roast for about 1 hour per kilogram of meat. Check the meat as you go using a meat thermometer or peeking inside with a stabby knife to see how pink it is. This will depend on how well you like your lamb cooked. I like my lamb slightly pink inside so I make sure the internal temperature is at around 60°C. Temperatures for other degrees of doneness are included at the end of this recipe.


Ta Da! Done. The most perfect, tastiest lamb you'll ever have the pleasure of eating and serving to guests.

*I use grooves for the garlic and rosemary because the flavour it adds to the meat seems to permeate better this way. You can absolutely just jab your little rosemary sprigs into the lamb...though my way is better.

For the perfect Yorkshire Puddings ever see my recipe here:

Rare: 52°C

Medium Rare: 58°C

Medium: 63°C

Medium Well: 66°C

Well: 72°C

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