Easter Lamb

Lamb is a traditional dish on the Norwegian dinner table during Easter. The secret to achieving a delicious and tender roasted lamb is to use the right temperature and cooking time. Low heat for hours, if you use a cooking thermometer you will be in full control.

Serves 6-8

1 leg of lamb – ca 2,5 – 3,5kg

2 teaspoons salt

1 teaspoon pepper

2 teaspoons chopped rosemary

2-3 cloves garlic

1 onion

2-3 carrots

¾ liter water



Ca 1 liter of dripping or broth

5 tablespoons fine flour, stirred in some cold water

1 tablespoon red wine, or blackcurrant juice

1 teaspoon soy sauce

Salt and pepper


Rub the lamb leg with spices. Make small incisions in the meat for the garlic.

Clean the onions and carrots, part the onions and carrots and put it in a roasting pan or baking dish with the water. Lay the roast on top and insert the cooking thermometer in the fleshiest part (not against the bone).

Bake at 125 degrees Celsius for 2-3 hours. When the cooking thermometer shows 70 degrees Celsius, the meat will be pink. 76 degrees Celsius will give you a roast lamb that is well done.

When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes. Make the sauce in the meantime. Add all the ingredients and let it simmer for a couple of minutes while you stir well.

Serve with potatoes, peas, mushroom and chopped parsley.


Recipe courtesy: