Sticky roast lamb

Sticky roast lamb

If you are looking to do something different with your lamb joint for Sunday lunch, try this recipe

  • Serves4
  • Preparation Time15 mins
  • Additional Time2 hours refrigerating time
  • Cooking Time1 hour 30 mins

Nutrition per serving

  • Energy166 Kcals
  • Fat4.8g
  • Saturated Fat0.6g


  • 1 leg of lamb (approx. 1.25kg)
  • 150ml (5fl oz) Kikkoman Teriyaki Marinade
  • 100ml (3½fl oz) honey
  • 1 red chilli, roughly chopped
  • 4 spring onions, roughly chopped
  • 30ml (2 tbsp) coriander, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 onion, roughly chopped


To prepare the marinade, place all the ingredients, other than the lamb, into a food processor and blend until combined. Make small incisions into the lamb leg and massage the marinade into it until well coated. Place in a plastic bag, seal and refrigerate for two hours, or time-permitting, overnight. To cook, transfer the lamb from the bag into a large roasting tin, and place in a preheated oven at 180°C/Gas 4 for 1 1/2 hours.

Leave to rest for 10-15 minutes before carving. Delicious served with roast potatoes and seasonal vegetables.