Roasted Lamb: How To Make Scottish Roasted Lamb

The term lamb originates from the German lambiz. In central Asia, as early as 10,000 years ago, man discovered that sheep were not only a good source of food but also of clothes. Sheep have long been a staple in the diet as well as a source of textiles in Asia, Europe, Australia, and New Zealand. 

While most of us may think that cooking a delicious lamb dish would start as soon as we begin chopping the vegetables or heating the oven, the process begins much earlier for top chefs. The meat’s taste is often closely related to where the lamb was born, so it has a significant impact on the platter. Several well-known chefs say the most critical aspect of lamb selection is to have a close look at where it comes from. The Perthshire lamb will have enjoyed rich grazing which gives them a specific taste. Blackface lambs of the highlands and islands spend their entire lives grazing outdoors. It makes the meat slightly leaner and darker in color.

A lamb’s meat is typically very tender. On the other hand, an adult sheep’s meat has more flavor and is called mutton. Mutton, adult sheep’s meat, and lamb are commonly eaten. Fat means flavor with lamb, which is the reason why top chefs covet it. Some prefer the lamb shoulder or neck joints and where there is a lot of fat content because that’s what will bring the flavor out during the long slow roasting process.

Scottish Roasted Lamb

  • Author: Romae Chanice Marquez
  • Recipe Category: Main Dish
  • Cuisine: Scottish

The whole preparation and cooking time is for 1 hour. This recipe is suitable for at least two servings.

Photo credit: @melizcooks /

Scottish Roasted Lamb Ingredients

  • 1 Scotch lamb leg
  • salt & pepper
  • 300ml water
  • 1 bunch rosemary
  • 3 onions
  • 5 cloves of garlic
  • 3 carrots

Scottish Roasted Lamb Instructions

Step 1: Preheat the oven to 200 degrees Celcius.

Step 2: Use a sharp knife to make small slits all across the lamb. In each slit, put a slice of garlic and a small sprig of rosemary.

Step 3: Then, season the lamb with olive oil. Lay the lamb on a few chopped carrots and onions and pour 250ml of water into the roasting pan, adding spice and keeping the joints moist. Turn the oven down to 190 degrees Celcius.

Step 4: Check the lamb when cooking, and add more water if it dries out. If you like more rare meat, cook the joint for 20 minutes per every 450 g for and then on top of that, add another 20 minutes. For a medium-rare roast, an additional 25-30 minutes, plus your extra 20 minutes, will be needed. Further, 30-35 minutes plus the 20 minutes is necessary to achieve a well-done roast.

Step 6: Bring it out once the lamb is cooked to your liking and let it rest for at least 30 minutes.

Step 7: Place the leg on a carving board and take two or three slices off the thin side. Remember to cut parallel to the length of the leg.

Step 8: Turn the roast to rest on the surface of the cut, so it forms a base.

Step 9: Tilt the leg slightly, cut off slices about two cm thick, always cutting away from you and parallel to the bone.

Scottish Roasted Lamb Additional Information


  • Specific cuts require very different cooking times. The cutlets of the lamb and the chops are very lean, so they are best pan-fried. General, the thinner the meat, the less time it takes to cook.
  • This recipe will make enough to serve two.
  • This dish will take 1 hour to prepare fully.

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About Scottish Roasted Lamb Recipe

Lamb back, head, and rump have working joints, so they need more cooking time to help get through the connecting tissue. The slow process ensures that the meat is tender and incredibly savory.

Every lamb cut is unique, so they all have different flavors and textures. Each one will need a different process of cooking, but none is better than the other. When appropriately cooked, each piece of lamb will make fantastic dishes. It’s best to have a lamb leg bone out and cut it like steak.


Lamb has a distinctive natural flavor that stands out in dishes on its own, but it also has the potential to be strengthened with more robust flavors. Curried lamb tastes excellent, as does braised lamb with saffron. For more international recipes, click here.

Featured Image: @britainsbesthomecooks_ /, @thesquealingpig_au /