Autumn Lamb with Blackberries and Honey Autumn Lamb with Blackberries and Honey

Autumn Lamb with Blackberries and Honey

prep time
15 mins

cook time
2 hours

6 people

To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes

To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 1 x 1.3kg lean whole lamb leg joint
  • 2 fresh rosemary sprigs
  • 2 large garlic cloves, peeled and cut into slivers
  • 3 red onions, peeled and cut into small wedges
  • 2 tablespoons olive oil
  • 150ml white wine
  • 900g red potatoes, skin on and cut into wedges
  • 100g fresh blackberries
  • 2 tablespoons runny honey
  • Grated zest and juice of 1 lime
  • For the blackberry and honey gravy:

  • 1 tablespoon plain flour
  • 600ml good, hot lamb stock


  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  2. Place the lamb on a chopping board and make several slits all over the joint. Season. Divide the rosemary into smaller sprigs and use to stuff the joint with the garlic.
  3. Put the onions in a large non-stick roasting tin and place the joint on top of the onions, arrange the potatoes around the joint and toss in the olive oil and white wine. Open roast for the preferred calculated cooking time, basting occasionally with any meat juices, tossing the potatoes if necessary.
  4. In a small bowl mix together the blackberries, honey, lime zest and juice, gently mash and set aside.
  5. One hour before the end of the cooking time smear the blackberry mixture over the joint and return to the oven. Cover the joint with foil during cooking if browning too quickly.
  6. Remove the joint and vegetables from the oven, transfer to a warmed plate, wrap loosely in foil and allow to rest for 10-15 minutes.
  7. To make the gravy, place the roasting tin on the hob, spoon off any excess fat from the tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon. Add a little stock and stir again, scraping the base of the pan to release any rich lamb sediment.
  8. Add the remaining stock and any meat juices from plate with the lamb, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy. Strain before serving.
  9. Serve the lamb with the gravy, roast potatoes and red onions.