GUINNESS® Good Food Guide

Roast Lamb


Serves 2

  • Leg of lamb
  • 1 clove garlic
  • Olive oil
  • GUINNESS® Draught for basting
  • 1 glass of port or sherry
  • Salt and pepper

Cut the garlic into slivers and make 8 incisions equally spaced over the leg of lamb. Into each incision, firmly press a piece of garlic. Close the incisions. Brush meat with olive oil, sprinkle with salt and pepper and set to roast in hot oven. Baste frequently with GUINNESS® until cooked, a tablespoon at a time. Just before the joint is finished pour over the port/sherry, then remove the meat. Add stock to cooking liquid and skim off all the fat. Carve the joint and serve gravy separately.

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