Slow-roast lamb with garlic, honey & cumin

  • Preparation time: 10 minutes
  • Cooking time: 3 hours
  • Total time: 3 hours 10 minutes

Serves: 4 - 6


10 cloves garlic, peeled
1 tsp coarse crystal sea salt
1 sprig rosemary, leaves only
1 tbsp clear honey
1 tsp ground cumin
2 tbsp olive oil
0.9kg Welsh half leg of lamb
100ml white wine


1. Preheat the oven to 200°C, gas mark 6. Crush the garlic cloves with the salt in a pestle and mortar or small food processor, adding the rosemary, honey and cumin. Stir in the olive oil to make a thick paste. Rub the garlic mixture over the skin of the lamb and place in a cast iron casserole or deep roasting tin.

2. Roast the lamb for 20 minutes, then remove from the oven. Reduce the oven temperature to 160°C, gas mark 3. Mix 100ml water with the white wine and pour around the lamb. Cover the pan with a lid or foil. Cook for a further 2-2½ hours until the meat is tender and the garlic crust is golden.

3. Transfer the lamb to a dish and leave to rest for 20 minutes in a warm place. Bring the pan juices to the boil and simmer fast for 8-10 minutes until syrupy, then season and serve with the sliced lamb.