Tender lamb roasted in grandessa honey and rosemary. Perfect for Sunday dinner.

  • Serves: 4 people
  • Prep time: 5 minutes
  • Cooking time: 90 minutes
    • British

    Grandessa Lamb

    Recipe Information

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    1 Ashfield ½ Leg of Lamb

    50g Grandessa Squeezy honey

    Rind and Juice of 1 lemon

    1 tsp Stonemills Rosemary, or two sprigs fresh Rosemary

    ½ tsp Stonemills garlic granules

    200ml Boiling Water

    Black Pepper

    1 Quixo chicken stock cube


    Preheat the oven to 200°C/400°F/ Gas Mark 6.

    In a mixing bowl pour the boiling water over the stock cube.

    Add the honey, dried rosemary or fresh, garlic granules, lemon juice and rind, season with some black pepper and mix well.

    Put the lamb joint in a roasting dish. Make a couple of cuts across the top of the meat and pour over the honey mix.

    Roast in the oven, uncovered, for 30 minutes, basting from time to time.

    Turn the oven down to 180°/350°F/ Gas Mark 4.

    Roast for another hour, basting as before.

    Allow to rest covered in some tin foil for 15 minutes before carving.

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