The last roast lamb recipe you’ll ever need

We decided on roast lamb for Sunday roast dinner yesterday and boy did it go down well!

I loosely based it on a recipe my mum used to make, but this one was too good to forget so I’m going to write it down and share it with everyone else.

I’m not going to state specific amounts of ingredients as everyone’s requirements are different, plus cooking isn’t about following instructions it’s about being creative so you can adjust the following to your own taste. 

I’m also not going say what to have with this recipe, bit I highly recommend some roast potatoes, roast honey carrots and steamed greens with this lamb. 

By the way, this method (before the cooking stage) is best done the night before, or even a couple days before you intend to eat. This allows the meat to properly soak up the sherry and get so tasty! 

You’ll need:

  • Some lamb – I used a half leg joint,  1.241kg
  • Home made garlic butter, softened out of the fridge. 
  • Fresh rosemary from the garden 
  • A dry fino sherry 
  • Some boiling water 
  • Some coarse cornish sea salt 
  • Pepper from the mill
  • Fresh garlic – I used 3 large cloves 
  • 1 large lemon, halved. 


  1. Cut your rosemary into about 20 x 2″ lengths and set aside. 
  2. Chop each end off each clove, then take your knife and crush it by placing the side of the knife on top of the clove and using the ball of your hand to apply pressure. You can now easily peal your garlic. 
  3. Chop your garlic into about 20 pieces (equal amount to your rosemary). 
  4. With a sharp knife, make 20 deep cuts all over the joint evenly spaced on the top and sides. 
  5. With your finger stuff the holes with a piece of rosemary and a piece of garlic in each. If there’s any garlic left sprinkle it into the roasting tin. 
  6. Now, with a teaspoon, coat the meat in an even layer of the garlic butter. 
  7. Get your sherry and gently pour it all over the joint. Make sure you open the cuts in the meat to allow it to fill the holes with the rosemary and garlic. It should fill the roasting tin about 1.5cm up the bottom of the joint. 
  8. Squeeze each half of the lemon over the joint and place the remains in the roasting tin. 
  9. Now sprinkle your salt and pepper over the meat to your own taste. 
  10. Cover with cling film and leave in the fridge for a minimum of 2 hours, preferably 24 hours. This is how mine looked before chilling: 
  11. Cook the joint as per instructions. In my case 40 minutes per 500 at 180 degrees Celsius,this worked out to 99 minutes. 
  12. Half way through top up the liquid in the roasting tin with boiling water, this will make excellent gravy! 

    I hope you have a great time cooking this lamb, it was very tasty for us. 

    Let know what you think in the comments below 🙂 

    I’ve started drinking green tea! Here are some of the benefits…

    I recently made the decision to take a healthier approach to life, this meant three things: get off my arse, get motivated and get fit!

    Now I have managed to do this before, but because of an injury I have taken a couple of backward steps, but now since I’m starting to recover I’d like to get back on track. But more on that at a later date I’m sure!

    A year ago I completely cut out tea and coffee from my diet. I was drinking a lot of it, mainly tea, throughout the day at work and I was getting headaches etc. I suppose from the odd nights without much sleep caused by the caffiene. So I decided to replace every cup of tea or coffee I was having with a glass of water. Overall I felt and still do feel a lot more alive and healthier!

    There is only one thing with water, it gets boring! I wanted to add a bit more of a variety into my diet and one of the things I have been meaning to try for a while is Green tea. I have been drinking it for a little over a week now and it tastes great! (Just make sure if you do try it, finish it while it’s still hot – not so nice when cooler!).

    English: a cup of sencha Deutsch: eine schale ...
    English: a cup of sencha – a Japanese green tea (Photo credit: Wikipedia)

    I have been looking into it for a while and doing me research on its benefits. I already knew that it was full of antioxidants and helped your immune system etc. but I wanted to know that if I was going to make a proper go of it and introduce it into my regular diet it would be relevant to my needs.

    When I was looking into it I found far more benefits to this tasty hot drink than I thought, so here they are:

    • It is used as a treatment for multiple sclerosis.
    • It is used as a treatment and preventative of cancer.
    • Helps with the prevention of Alzheimer’s and Parkinson’s diseases.
    • It raises you metabolism and increases fat oxidation. The polyphenol found in green tea works to intensify levels of fat oxidation and the rate at which your body turns food into calories.
    • Helps to reduce heart diseases and attacks.
    • It reduces the level of cholesterol in blood, improves the ratio of good cholesterol to bad cholesterol.
    • It is used in treatment of rheumatoid arthritis and cardiovascular diseases.
    • It is used to treat impaired immune function.
    • It keeps your teeth healthy and kills bacteria which causes the dental plaque.
    • Treatment and prevention of skin cancer.
    • Regular consumption of green tea can effectively delay symptoms of aging.
    • Green tea increases stamina and boost endurance.
    • Aiding in proper digestion.
    • Regular intake can slow the effects of ageing. This is because of its antioxidant and anti-inflammatory activities. Both animal and human studies have demonstrated that green tea applied topically can reduce sun damage.
    • It increases hydration levels.
    • It is effective in the treatment of multiple sclerosis.
    • Reduces and prevents acne.
    • It reduces risk of thrombosis, arterial sclerosis, cerebral strokes.
    • It apparently helps regulate glucose levels slowing the rise of blood sugar after eating. This can prevent high insulin spikes and resulting fat storage.
    • Regular consumption of green tea is thought to reduce the risk of high blood pressure.

    And the list goes on!

    As you can see there are lots of benefits to drinking green tea and hence why I chose to impliment it into my daily diet. I think I’m going to replace my water with it for the moment, especially now it’s getting colder. This will mean I get a regular intake and I start to benefit from its effects maybe a bit sooner.

    Green tea leaves, from a small teabag
    Green tea leaves, from a small teabag (Photo credit: Wikipedia)

    There are many different types of green tea, Some have stronger flavours than others, and some have different properties. It’s just about choosing the right one for you. Do what I did, look into it, choose one and go for it! You can find many types at the supermarket, so maybe it might be worth trying a mild one first and go from there.

    I am also drinking these teas too:

    Have you tried herbal or fruit teas? Have you got any recommendations? maybe one type has helped you with an issue. I’d love to hear about your stories.

    Comment below! 🙂

    M x

    Fruit flavour vodka recipe

    As promised, though it’s a little late, here’s the recipe for making fruit flavoured vodkas.

    You will use pre made vodka for this recipe.

    This is a long process, so don’t be expecting to drink this next week!

    This is what you’ll need:

    • 680g of your chosen fruit
    • 1 litre of vodka (I usually use the Tesco’s basic or similar as you don’t need expensive stuff)
    • 525g of sugar (use caster sugar as it’s finer)

    Here’s what you do:

    1. Rinse and check the fruit, then place it in a jar big enough to hold the entire mixture.
    2. Add the vodka and mix.
    3. Stir the mixture daily for the first 2 weeks.
    4. Stir weekly for the second 2 weeks.
    5. After the first 4 weeks, pass the mixture through a sieve, pressing all the liquid out with a spoon, discarding the fruit pieces. (There may still be fruit pieces in the liquid, these will be removed later)
    6. Add the liquid to a bottle.
    7. Add the sugar.
    8. Shake the bottle until the sugar has been dissolved.
    9. After 3 months strain the liquid through a cloth.
    10. Add more sugar if you feel necessary.
    11. Now leave it for at least 6 months! Preferably 12 months in total from start to finish to get the best possible taste!

    And there you have it, a nicely coloured and deliciously flavoured fruit vodka.

    Just please remember to enjoy this drink responsibly! 😉

    Other flavour ideas you could try:

    • Kiwi
    • Melon
    • Boysenberry
    • Raspberry
    • Blackberry
    • Loganberry
    • Cloudberry

    Or even try a mix!

    Do you have any interesting fruit vodka ideas? maybe even mix ideas? Leave your comments below.

    Fruit vodkas

    Next week I’ll tell you how to make this delicious vodka in any fruit flavour!