Roast Leg of Spring Lamb


  • 1 whole leg of young spring lamb
  • 1/3 cup soy sauce
  • 4 tablespoons Worcestershire sauce
  • 1 tablespoon minced onion
  • 1 clove garlic, minced
  • 1 large onion, sliced
  • 1 large carrot, sliced


  1. Remove lamb from refrigerator 3 hours before cooking.
  2. Remove all fat. Also remove fell (the thin, clear, brittle film).
  3. Combine soy sauce, Worcestershire, onion and garlic; let marinade sit for 1/2 hour.
  4. Brush lamb with marinade every 15 minutes for 1 hour.
  5. Bake lamb in 325 degreea F oven, over bed of onions and carrots, until pink (140 degrees F on meat thermometer). Baste frequently with marinade.
  6. Remove from oven and keep warm.
  7. Deglaze pan, thicken with strained vegetables and serve sauce separately.

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