Oven-Roasted Lamb – Traditional Spanish Christmas Roast

Serves 4 | Prep 5m | Cook 2h 15m

From the rolling fields of Spain to your festive table, this roast is elevated to its finest with the exceptional quality of Moralejo Selección lamb. Renowned for its superior breed and rigorous selection, this lamb delivers a beautifully tender texture and a flavour that is both pure and rich. Let this exquisite ingredient be the centrepiece of your Christmas feast: slow‑roasted to a golden finish, infused with fresh garlic and rosemary, and bathed in fine Spanish white wine to draw out every nuance of its natural flavour. Whether you are hosting a traditional holiday dinner or seeking a show‑stopping main, this dish promises warmth, refinement and the true taste of Spain.

Ingredients

- 2–3 kg leg of lamb
- 6–8 garlic cloves, sliced
- Fresh rosemary and thyme
- Olive oil
- Sea salt and freshly ground black pepper
- 200 ml dry white wine or sherry
- Optional: vegetables such as potatoes, carrots and onions for roasting

Method

Preheat the oven to 180°C (356°F).
Make small incisions in the lamb and insert garlic slices and sprigs of rosemary.
Rub the meat generously with olive oil, salt and pepper.
Place the lamb in a roasting pan, adding a splash of wine or sherry to keep it moist.
Roast for 1.5–2 hours (depending on size), basting occasionally with pan juices.
For a golden, crisp exterior, increase the oven to 200°C (392°F) for the last 15–20 minutes.
Let the meat rest for 10–15 minutes before carving. Serve with roasted vegetables and a drizzle of the pan jus.

Chefs Notes

Use fresh herbs and good-quality olive oil to enhance flavour. Slow roasting ensures tender, juicy meat that melts in the mouth. For extra festive flair, garnish with pomegranate seeds or fried almonds.

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