Slow-roast lamb with garlic, honey & cumin

Slow-roast lamb with garlic, honey & cumin

This slow cooked lamb recipe is perfect for a Sunday roast. The lamb is succulent and tender, with the sweetness of the honey, along with the garlic and cumin soaking into the meat as it cooks.

5 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook3 hrs
  • Total time3 hrs 10 mins

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  • 10 Garlic cloves, peeled
  • 1 tsp coarse crystal sea salt
  • 1 sprig rosemary, leaves only
  • 1 tbsp clear honey
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 0.9kg Welsh half leg of lamb
  • 100ml white wine


  1. Preheat the oven to 200°C, gas mark 6. Crush the garlic cloves with the salt in a pestle and mortar or small food processor, adding the rosemary, honey and cumin. Stir in the olive oil to make a thick paste. Rub the garlic mixture over the skin of the lamb and place in a cast iron casserole or deep roasting tin.

  2. Roast the lamb for 20 minutes, then remove from the oven. Reduce the oven temperature to 160°C, gas mark 3. Mix 100ml water with the white wine and pour around the lamb. Cover the pan with a lid or foil. Cook for a further 2-2½ hours until the meat is tender and the garlic crust is golden.

  3. Transfer the lamb to a dish and leave to rest for 20 minutes in a warm place. Bring the pan juices to the boil and simmer fast for 8-10 minutes until syrupy, then season and serve with the sliced lamb.


Typical values per serving when made using specific products in recipe


1,576kJ/ 377kcals



Saturated Fat












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5 out of 5 stars1 rating