Traditional Roast Lamb with Homemade Gravy

A roast lamb like this is one of those meals that tends to bring everyone together. It’s simple, familiar, and doesn’t need much dressing up — just good ingredients and a bit of time in the oven. It’s the kind of meal that works just as well for a Sunday dinner as it does for something a little more special.

This method keeps things practical while still giving you a really good result. The lamb is covered for the first part of cooking to help keep it tender, then uncovered at the end so it can brown nicely. The onions and garlic in the tray add flavour as everything cooks, and they make a great base for the gravy later on.

It’s also a recipe that makes the most of what you’ve already got. Nothing is wasted — the pan juices are used to make a proper homemade gravy, which is often the best part of a roast like this.

This recipe is part of my Old-Fashioned Dinners (that still work today) series on YouTube. In this series, I’ve been sharing classic meals that many of us grew up with — simple, reliable dinners that still have a place in modern kitchens today.

Watch the Episode

In this episode of Farmers Wife Homestead, I cook a Traditional Roast Lamb with Homemade Gravy, showing how I keep the meat tender during cooking and then use the pan drippings to make a simple, flavourful gravy.

This is also the final episode in the Old-Fashioned Dinners series, which has been all about revisiting classic meals and showing how they still work in everyday cooking today.

If you’ve been following along with the series, this feels like a fitting one to finish on — a proper roast that brings everything together.

Traditional Roast Lamb – Old Fashioned Dinners Series Episode Ten

Starting next Sunday, 3rd May, I’ll be beginning a new 10-part series called Old Fashioned Puddings and Desserts. This series will focus on simple, traditional sweet recipes — the kind of puddings and desserts many of us grew up with, made with everyday ingredients and straightforward methods.

The new series will air each Sunday evening at 7 pm (NZST), just like this one.

Links to Previous Episodes

If you’re following along with this series, you might also enjoy:

• Old-Fashioned Fish in Parsley Sauce
• Bangers & Mash with Onion Gravy
• Savoury Mince with Focaccia
• Tuna Mornay
• Beef Olives with Homemade Stuffing & Rich Gravy
• Slow Cooker Curried Sausages
• Apricot Chicken with Drumsticks
• Scotch Eggs
• Slow Cooker Tender Beef Rissoles

Other Recipes You May Like

• Honey-Kissed Roasted Carrots | Simple & Delicious
• Easy Smashed Potatoes with Garlic and Herb Butter
• The Best Green Beans with Crispy Bacon

Recipe Card

Serves: 6–8
Prep time: 10 minutes
Cook time: 2 hours 30–45 minutes
Rest time: 30 minutes

Ingredients

Roast Lamb

• 2.1 kg leg of lamb (bone-in)
• Salt and pepper, to taste
• Drizzle of oil
• Sprinkle of dried rosemary

For the roasting pan

• 2 onions, peeled and halved
• Fresh rosemary sprigs (optional)
• Whole garlic cloves (for gravy)
• ½ cup water

Gravy

• Pan drippings (about 4–5 Tbsp fat)
• 2 Oxo beef cubes
• ⅓ cup flour
• 2 cups warm water
• Salt and pepper, to taste

Method

1. Preheat the oven to 150°C fan bake.
2. Place the lamb into a roasting dish. Season with salt and pepper, drizzle with oil, and sprinkle over the dried rosemary.
3. Add the halved onions, garlic cloves, and optional fresh rosemary to the tray. Pour in ½ cup of water.
4. Cover the lamb with baking paper, then seal tightly with foil. Place in the oven and cook for 2 hours. This helps keep the meat tender.
5. After 2 hours, remove the foil and baking paper. Return the lamb to the oven, increase the heat to 180°C fan bake. Bake uncovered for a further 30–45 minutes, or until the outside is browned and the meat is tender. The internal temperature needs to be around 70 degrees. If you like it more rare then take it out earlier. This is also the time you would add your veggies.
6. Remove the lamb from the oven. Wrap in baking paper, then foil, and cover with a clean tea towel. Let it rest for at least 30 minutes before carving.

To Make the Gravy

1. Remove and discard any rosemary sprigs from the roasting dish.
2. Check the fat in the pan — you want about 4–5 Tbsp. If there’s not enough, add a little butter. If there’s too much, spoon some off.
3. Place the roasting dish over medium heat (or transfer contents to a pan). Add the Oxo cubes and flour, whisking to combine. Cook for about a minute.
4. Gradually add the warm water, whisking continuously until smooth.
5. Simmer for a few minutes, stirring, until the gravy thickens. Season with salt and pepper to taste.

What to Serve with This Recipe

• Roast potatoes or mashed potatoes
• Steamed carrots, green beans or peas
• Roast pumpkin or kumara
• A simple green salad

Stacey’s Kitchen Tips

• Covering the lamb first helps keep it tender before browning
• Let the meat rest properly before carving so it stays juicy
• Use the pan juices for the best flavour in your gravy
• Adjust gravy thickness with extra water if needed

Variations & Substitutions

• Use lamb shoulder instead of leg for a slightly different texture
• Add extra vegetables to the roasting tray
• Use homemade beef stock instead of water for richer gravy

Storage, Freezer & Make-Ahead Notes

• Store leftovers in the fridge for up to 3 days
• Reheat gently to avoid drying out
• Freeze sliced lamb for up to 2 months
• Use leftovers for sandwiches or wraps

Final Thoughts

A roast like this is always worth the time. It’s simple, comforting, and makes a great meal to share, whether it’s for a weekend dinner or something a bit more special.

Stacey