Roast Lamb with Sage


  • Large lamb shank, or alternatively, shoulder
  • 2 tablespoons butter (omit if desired)
  • 5 cloves garlic, medium sized
  • 5-6 stems of dried sage leaves
  • Salt and fine black pepper


Lamb Shank:

  1. Preheat a standard oven to 200° C.
  2. Slice each garlic clove into thirds, then slice each third into thin wedges/slivers.
  3. Using a small, sharp knife, make a series of punctures evenly over the surface of the meat, about the same number as you have garlic wedges.  Insert one sliver of garlic completely into each puncture.
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  5. Salt and pepper lightly over the surface of the meat, but not too lightly (to taste.)
  6. Place the meat into a large covered dish or pan suitable for oven use, holding the meat flattest-side up.  Crumble 1/2 the sage leaves onto the meat, and rub it in  Turn the meat over onto its flat side and repeat with the rest of the sage.
  7. Divide the butter into several pats, and place atop the meat (omit this step if you want something slightly lower-fat.)
  8. Cover the dish/pan, place into oven, and allow to cook for 75 minutes, or until tender and well-done.
  9. Serve with mint jelly as a garnish

Lamb Shoulder:

Same as above, except for the following:
  1. No need to puncture the meat.  Simply "unroll" the shoulder, and salt/pepper both sides to taste.
  2. Crumble and rub in most of the sage onto both sides of the unrolled shoulder, reserving a small amount of sage.
  3. Distribute the garlic wedges evenly around the inner surface of the unrolled meat, reserving 10 or so wedges.
  4. Roll the shoulder back up, secured with a roasting pin if you wish.
  5. Rub the remainder of the sage into the top and bottom of the now rolled-up shoulder, and insert the remaining garlic wedges into the folds of the top and bottom.  Place the meat into the dish so that it sits like a cylinder on its end.  Distribute the butter around the top of the meat.
  6. Cook and serve as in steps 7-8 above.

Rosemary can be substituted for sage in this recipe

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