Welsh Roast Lamb with Rosemary and Garlic Recipe
Welsh Roast Lamb with Rosemary and Garlic
Flavors of Wales
Total time: more than 2 hours
Preheat the oven to 230° C (460° F)
Preparation time: 15 minutes
Cooking time: 2 hours
Difficulty: Easy
Chef's Note
The lamb from Welsh salt marshes is a gourmet treat. The flocks are raised on the Welsh coasts and estuaries that are regularly flooded with salt water. The resulting salt and minerals, besides giving rise to unique vegetation, give the meat a distinctive flavor much appreciated by connoisseurs. Welsh hill sheep have received a European IGP (protected designation of origin), placing the meat on a level with Parma ham Parma or champagne. Lamb is a Welsh national specialty that dates back to the 18th century. Try this amazingly flavorful and tender meat, and if you add some local laver (seaweed) collected from the southwest coast, you'll experience a local touch that is found nowhere else.
- 1 shoulder or leg of Welsh Lamb, about 2 kg (4 1/2 lb.)
- 3 cloves of garlic, slivered + 1 head of garlic
- 4 sprigs of Rosemary
- 1 tsp. fleur de sel
- 1 carrot
- 1 onion
- 1 stalk of celery
- 1 small bouquet garni
- 275 ml (1 cup + 2 tbsp.) white wine
  1. Using a small sharp knife, make some incisions all over the lamb and insert small pieces of garlic and a few rosemary leaves into each one. 
  2. Cut the vegetables in julienne strips; place them into a large roasting pan with the bouquet garni and head of garlic. 
  3. Place the lamb on top and sprinkle with fleur de sel.
  4. Place into a preheated 230 °C (450° F) oven for 30 minutes.
  5. Remove the lamb from the oven and baste with the cooking juices. Return to the oven and reduce the temperature to 180° C (350° F); cook for 1 1/2 to 1 3/4 hours longer.
  6. Remove the lamb from the oven and let rest for 20 minutes before carving. 


  1. Degrease the cooking juices; place the roasting pan over medium heat.
  2. Deglaze the pan with wine, scraping up the browned bits from the bottom. Bring to a boil and simmer until the liquid has reduced by two-thirds.
  3. Correct the seasoning and strain the sauce into a sauce boat. 
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