Higginsons of Grange

Roast Leg of Saltmarsh Lamb with Lemon & Herbs

Recipe from: Holker Hall Estate

Roast Leg of Saltmarsh Lamb with Lemon & HerbsIngredients

2 x 6 in Loins, skinned and sinews removed
1 Leg of Saltmarsh Lamb approx. 4.5 - 5 lbs
2 Lemons
4 Cloves of Garlic (peeled)
8 Sprigs Rosemary
8 Sprigs Sage Leaves
1 small bunch fresh Thyme
Salt & Pepper
6 fl oz Olive Oil
Ready made Stock or: 2 carrotts, 2 Onions and 2 Leeks.



Specially created in the kitchens of Holker Hall, this recipe is a favourite of Lady Cavendish and will tempt the most discerning of palettes.

Stock: Remove bones from Leg of Saltmarsh Lamb and brown in Oven with carrots, onions and leeks (washed but unpeeled). Place into pan with water and simmer for 3 hours.

Peel zest from lemons and place in blender adding the garlic, herbs, salt and pepper, juice of the lemons and olive oil.  Chop to a medium texture. Make cuts into the Leg of Saltmarsh Lamb and rub in half the mixture, placing the remainder inside the meat. Tie up the Lamb with string, place in tray and roast at 200°C (Gas mark 6), turning the meat every 20-25 minutes until pink or to your liking. Remove and rest. To make sauce pour stock into roasting tray, place tray on hob and gently scrape all the goodness from the pan. Add seasoning and sieve mixture.


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