Roast Leg of Lamb & Potatoes

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Serves 6 - 8


1 leg of Alberta Lamb, bone in

1 cup plum & apple wine (or substitute cream sherry or a sweet rose)

2 heads peeled, crushed garlic

1 teaspoon salt

½ cup dried morels (or use 1 cup fresh Portobello mushrooms, chopped into large chunks)

2 Tablespoons cornstarch


  1. Place lamb into a roasting pan with roasting rack and ½ cup water.
  2. Rub oil onto skin. Slit the meat and insert garlic into slits.  Sprinkle with rosemary, salt and pepper. 
  3. Preheat oven to 325° C and roast until meat thermometer reads “medium”.
  4. Add potatoes to roasting pan approximately 1 hour before end of cooking time.  Total cooking time is approximately 3 hours. Let stand 10 minutes before carving.

Leg Roast/Braised

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522