Recipe: Small Lamb Joint

Rating: 4 stars based on 1218 reviews


  • 1 x 350-400g (12-14oz) lean mini lamb leg or shoulder roasting joint
  • 450g/1lb new potatoes, quartered
  • 2 medium onions, peeled and cut into wedges
  • 6 small garlic cloves
  • 20ml/4tsp oil
  • 3 fresh bay leaves, torn

For the Warm Spice Mix:

  • 5ml/1tsp cumin powder
  • 5ml/1tsp turmeric
  • 10ml/2tsp ground coriander
  • Salt and freshly milled black pepper
  • Juice and zest of 1 small orange


  • Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  • Place the potatoes and onions in the base of a non-stick roasting tin. Drizzle with half the oil and sprinkle over the bay leaves.
  • To prepare the warm spice mix, in a small bowl mix all the ingredients together with the remaining oil.
  • Place the joint on a chopping board and make several slits over the surface then brush with the spice mix all over.
  • Place on top of the potatoes and roast uncovered for 35-40 minutes (for medium). Cover the meat with foil if browning too quickly.
  • Serve with the potatoes and seasonal vegetables


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