St Clement’s roast lamb recipe

(22 ratings)

What better way to spend a Sunday then preparing and then eating this delicious St Clement’s Roast Lamb. The succulent meat will keep all the family happy!

Preparation Time10 mins
Cooking Time1 hours 15 mins For medium
Total Time1 hours 25 mins For well done add 15 mins

What better way to spend a Sunday than preparing and eating this delicious St Clement’s roast lamb? The fresh flavours of orange and thyme complement the lamb perfectly and make sure your gravy from the meat juices is packed full of flavours. This recipe cooks the meat to pink perfection (in our opinion!) but if you like it a little more well done then we've included timings for that too. We love this served simply with roast spuds and a good portion of veg on the side.


  • 900g lean lamb (1/2 leg joint)
  • Salt and freshly milled black pepper
  • 4tbsp freshly chopped thyme leaves
  • Grated zest of 2 oranges (reserve oranges)
  • 2 lemons, sliced
  • 3tbsp dry white wine




  1. Pre-heat the oven to 190°C/350°F/Gas Mark 4.
  2. Place the joint on a large chopping board. Make several incisions over the joint and season on both sides. Press the thyme and orange zest over the surface of the lamb and into the slits.
  3. Open-roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil, if browning too quickly.
  4. About 30 mins before the end of the cooking time, pour the wine over the lamb and return to the oven for the remaining cooking time.
  5. Serve with seasonal vegetables, such as fennel and roasted white and sweet potatoes.
Top Tip for making St Clement’s roast lamb

Instead of white wine, try using 3tbsp of white grape juice - delicious!


Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.