Roast leg of lamb with orange and white wine

    10 hours 20 min

    The marinade creates the most intense and flavourful lamb you will ever eat. The marinade sounds a bit different and odd, but take a chance on it. You'll experience a succulent, tender lamb in a way you never thought possible.

    38 people made this

    Serves: 10 

    • 125ml orange juice
    • 250ml white wine
    • 60ml olive oil
    • 3 cloves garlic, minced
    • 2 tablespoons chopped fresh thyme
    • 2 tablespoons chopped fresh rosemary
    • ground black pepper to taste
    • 1 (3kg) bone-in leg of lamb, trimmed
    • salt and black pepper

    Prep:10min  ›  Cook:1hr30min  ›  Extra time:8hr40min  ›  Ready in:10hr20min 

    1. Place orange juice, white wine, olive oil, garlic, thyme, rosemary and pepper into a blender; mix. Pour into a large, resealable plastic bag, and add the lamb. Coat meat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
    2. Remove the lamb from the refrigerator at least 30 minutes before roasting. Pat dry with kitchen roll. Generously salt and pepper both sides of the meat.
    3. Preheat the oven to 220 C / Gas mark 7. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting tin to catch the dripping. Place the empty roasting tin in the oven while the oven is preheating.
    4. Arrange meat directly on middle rack, fattiest side up so while the lamb cooks the fat will melt into the meat. Position roasting tin underneath meat to catch the dripping. Roast for 30 minutes, and then reduce heat to 150 C / Gas mark 2. Roast until an instant-read thermometer inserted into the centre reads between 54 to 57 degrees C, about 10 to 12 minutes per 500g. Remove from oven, cover loosely with foil, and allow to rest for 10 to 15 minutes.

    How to roast lamb

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    Reviews in English (11)


    I served this on Mother's Day with cheesy vegetables and mashed potatoes. I did alter the cooking and marinating method. I didn't have a bag to marinade the leg in so I did it in a shallow glass baking dish and halfway through the night flipped it over. I used dry herbs instead of fresh. I followed the recipe but cooked it in the same pan (I washed it). I had a smaller leg but it still required the same amount of time to cook, maybe because my oven is an old one provided in my apartment or because the leg was very meaty. The wine flavours was prominent, but I didn't taste the orange juice at all. I used the concentrate which I watered down as I normally would when making it; next time I'll use the concentrate as is without diluting it. It wasn't as tender as I'm used to, but I blame that on my inexperience with cooking lamb and my dinky oven. Overall, the lamb turned out pretty well and I plan on trying this recipe out until I get it right. Thanks for submitting this, as it was a nice change to the usual rosemary, garlic and red wine version!  -  12 May 2009  (Review from Allrecipes US | Canada)


    I recently used this recipe and it came out wonderful! My variation was after marinating 24-hours I put the lamb with the marinate in my crock pot, added red potatoes & fresh brussel sprouts and cooked on high for 6-hours. Came out wonderful!  -  06 Dec 2010  (Review from Allrecipes US | Canada)


    I'd never cooked lamb before I tried this last Christmas. I served it with a rich rice risotto and cranberry green beans, and got rave reviews from the whole family, even my complaint-happy grandmother.  -  24 Aug 2010  (Review from Allrecipes US | Canada)