Enhance the delicious flavour of roast lamb with herbs and garlic, or you could try slices of anchovy, slivers of chilli or nuggets of feta pushed into the slits.


  • 1 leg of Helen Browning’s Organic Lamb
  • 2 garlic bulbs  
  • 15 sprigs of rosemary  
  • 15 sprigs of thyme  
  • 1.7 kg medium potatoes (amount adjustable to suit) – Maris Piper work well  
  • 14 bay leaves  
  • 4 tbsp olive oil  
  • 1 lemon, juiced  


  • Use a small sharp knife to make at least 30 small deep incisions all over the lamb 
  • Peel and slice the cloves of 1 bulb of garlic, then insert them into the slits in the lamb  
  • Poke sprigs of rosemary and thyme into each slit  
  • Allow lamb to sit before roasting 
  • Sit each potato between the handles of two wooden spoons and cut widthways at approx. 3mm intervals 
  • Slot a bay leaf into the middle slit of each potato  
  • Tip the potatoes into a large roasting tin with the other bulb of garlic, halved, and the rest of the rosemary and thyme 
  • Drizzle with olive oil, season and toss 
  • Add the lamb to the centre of the tin, rub with oil, lemon juice and season generously  
  • Roast until ready, basting the potatoes occasionally 
  • Allow lamb to rest and serve.

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