Eat The Season: Roast Leg of Lamb With Wild Garlic Pesto

Eat The Season: Roast Leg of Lamb With Wild Garlic Pesto

A delicious dish making the most of seasonal ingredients. Our in house chef, Graham, has created this dish using foraged wild garlic and PGI Scotch Lamb for a sensational pairing  

Wild Garlic

Wild garlic is at its peak between March and May and can be found in wet woodlands. Its delicate garlic flavour is mellow and makes a delicious addition to locally sourced Scottish lamb. If you haven’t foraged before click here for more information about what to look for alternatively speak to your local greengrocer as they may be able to source for you.

PGI Scotch Lamb

We are passionate about provenance that is why we ensure that all the lamb we source is Scotch PGI. By ensuring we only source Scottish PGI lamb, we know that from farm to fork the lamb we sell is fully traceable.


Roast Leg of Lamb With Wild Garlic Pesto    


1 – 2kg Leg of Lamb

2 carrots

1 leek

2 onions

2 cloves of garlic

1 sprig of rosemary

Wild Garlic Pesto              

150g fresh basil

100g wild garlic

100g fresh parsley

2 cloves of garlic

50g nuts (Pine nuts, walnuts or hazelnuts)

100g parmesan cheese or a hard goats cheese.

For the Wild Garlic Pesto

  1. Wash the wild garlic in saltwater and leave for half an hour in the water.
  2. Take your basil and parsley run under cold for a quick clean, then add all your herds and wild garlic to a blender with all other ingredients then blitz until smooth.

For The Roast Lamb

  1. Take your leg of lamb and season well with good amount sea salt and cracked black pepper.
  2. Take a roast tray big enough for roasting your lamb and place on a medium heat gas ring, once your tray is hot add a small amount of veg oil then your lamb.
  3. Keep turning your lamb on all sides until you get a nice colour on.
  4. Add some roughly chopped carrots, leeks, onion, garlic and rosemary to the tray and add 100ml of water.
  5. Preheat your oven till it reaches 220 then place your lamb in the oven for 20mins then turn down to 190 for the remaining cooking time.
  6. Once your lamb is ready, remove it from the oven then cover it with tin foil while resting.

Cooking Time for Size Variations

1kilo leg of lamb 40 mins plus 20 mins resting time. Oven at 220c.

2kilo leg of lamb 65 mins plus 20 mins resting time. Oven at 220c.


Serving Suggestions 

Serve the lamb with the wild garlic pesto, seasonal vegetable and roast potatoes for a delicious Easter Lunch.