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Roast Lamb with garlic and root veg


  • 2-2.5kg leg of lamb
  • 5-6 large potatoes, scrubbed, skin on
  • 4 large carrots, peeled and cut in half
  • 3 onions, peeled and halved
  • 1 bottle white wine
  • 4-5 garlic cloves
  • Seasoning:
  • 1.5 tsp dried rosemary
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.5 tsp dried mint
  • 0.5 tsp dried cumin
  • 2 : 00

    Pierce the lamb all over with a knife and stuff each hole with a clove of garlic, then rub the seasoning mix all over the joint with a little olive oil.

    Pre-heat the BBQ on a medium heat for 4-5 minutes with the Roast Pan pot stand in place.

    Add the Roast Pan to the BBQ once it has begun to warm up and add the potatoes (whole), carrots, onions and place the lamb on top, then pour in the wine. Cover with the dome lid and cook on a low heat for around 2 hours. Every 15 minutes or so check the liquid levels and keep topped up with water or stock.

    Turn the veggies half way through cooking.

    The best way to check if the lamb is done is by using a meat thermometer, the lamb will be ready once it reaches an internal temperature of 65°C for medium or 70°C for medium well. Once the lamb is ready, remove from the heat with the veg and cover to keep warm while you make the gravy.

    Turn the heat up and reduce the liquid down, you use a little cornflour or gravy granules to thicken it if you prefer.